From cakes to bread, bake something delicious.
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Proper homemade crumpets made from sourdough starter. All those bubbles aren't an accident — they're the whole point.
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Thick, chewy cookies with golden oat texture and pools of melted chocolate. Classic American bakery-style cookies that come together in minutes and fill the kitchen with an irresistible smell.
A bright, velvety lemon curd with the perfect balance of tart and sweet. Gorgeous spread on toast, dolloped onto scones, swirled through yoghurt, or used to fill tarts and cakes. This classic recipe uses just four ingredients and comes together in under 20 minutes.
A stunning two-layer lemon cake with a light, tender crumb bursting with citrus flavour, sandwiched and crowned with a silky lemon buttercream. Bright, zesty, and utterly irresistible — this is the kind of cake that makes people ask for seconds before they've finished their first slice.
Thick, chewy oat-based cookies with crisp edges and a soft centre — classic porridge cookies made with rolled oats, butter, and brown sugar. Simple, satisfying, and dangerously easy to eat by the handful.
Rich, bakery-style chocolate muffins with a tender crumb and pockets of melted chocolate throughout. Simple to make and dangerously good warm from the oven.
A cosy, indulgent dessert that transforms mini chocolate chip muffins into a custardy, golden bread pudding. The muffins soak up a rich egg and milk mixture, and the chocolate chips melt into gooey little pockets throughout. Effortless and deeply satisfying.
A bright, sunshine-yellow celebration cake perfect for Easter — light and fluffy with a tender crumb, soaked in a sharp lemon drizzle and finished with a glossy lemon glaze. Simple, stunning, and utterly delicious.
Thick, chewy cookies with crisp edges and a gooey centre, packed with pools of dark chocolate. These come together in one bowl and are endlessly satisfying — the kind of cookie that disappears fast.
A silky, intensely lemony custard filling in a crisp, buttery shortcrust pastry shell. Elegant, bright, and utterly satisfying — this is the kind of dessert that looks like it came from a patisserie but is very achievable at home.
A beautifully rustic, deeply flavoured loaf that combines the nuttiness of wholemeal, the lightness of spelt, and the seedy texture of seedhouse flour. A touch of honey feeds the yeast and adds a gentle sweetness to the crust, while butter gives the crumb a soft, rich character. Perfect for thick slices with more butter.
A bright, zingy citrus curd tart with a buttery shortcrust pastry shell. The combination of lemon and lime gives the filling a beautiful depth of flavour — sharp, fragrant, and silky smooth. Simple enough for a weekend bake, impressive enough to serve to guests.
Tender, flaky biscuits with a subtle tang from sour cream. These come together in minutes and bake up golden and pillowy — perfect alongside soups, stews, or simply split and spread with butter.
