Great Cake Bake Recipe

Ingredients160g digestive biscuits210g icing sugar6 tbsps dairy free spread 3 heaped tbsps lotus biscoff spread200g dark chocolate6 Lotus biscuits To a large baking bowl add in the digestive biscuits and lightly crush until they resemble a crumb texture. Sprinkle in the icing sugar to the biscuits and give this a little mix.Pop the dairy free spread in

“If made in the autumn, dark blackberries and blackberry jam would make a stunning substitute for the strawberries, providing a striking dark contrast against the white icing and chocolate.”IngredientsSERVES 10-12250g (9oz) butter, plus extra for greasing300g (11oz) caster sugar3 large egg whites1 tbsp vanilla extract250g (9oz) plain flour2 tsp baking powder175ml (6fl oz) whole milkFor the

“This butter rum cake was made for me in the Caribbean and I just had to recreate it when I returned home. It’s quite possibly the best rum cake ever! It calls for a packet of instant vanilla pudding, which is quite usual in the Caribbean and America, but not so easy to get hold of

“I’m not going to pretend that this is healthy! It’s a luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. It’s about getting into the kitchen and making something to share with others.” Ingredients A little butter or oil, for greasing 350g pitted dates, roughly chopped 250ml dark rum 300ml water 170g

“Take care not to overcook theseBlondies, as they can turn into bricks in the blink of an eye; you want to keep them a little squidgy in there. Flick the icing freestyle over the top of the blondies, like an expressionist artist throwing paint onto a canvas.”IngredientsFor the Blondies:100g butter, plus extra for greasing200g white chocolate,

These deep-filled tarts encasing a rich, cinnamon-scented custard in a light, flaky puff pastry are particularly special. The British version uses sweet pastry and the custard is usually flavoured with nutmeg rather than cinnamon. I sometimes add a teaspoonful of melted dark chocolate to each tray before baking, swirling it on top of the custard.Ingredients300g puff

I know so many people will identify with my school-day memories of opening my lunch box and finding a jammy dodger inside. These are great to have in the biscuit tin if someone pops in unexpectedly, as they probably won’t have had one in years. But little will they know how all the ingredients are natural

From the moment I first made these cinnamon goodies I have been addicted. They are delicious, and there is nothing better than incorporating warm cinnamon flavours into a cake. These can be cut into squares and frozen, so you don’t have to eat them all at once unless you really want to. For the cake250g unsalted