Welcome to The Happy Foodie's A to Z of Baking!

Welcome to The Happy Foodie’s A to Z of Baking, a month-long celebration of all things baked, greased, kneaded, rolled and dusted.

With recipe inspiration from Jamie Oliver, Mary Berry, Nigella Lawson and many more of your favourite chefs, as well as exclusive features and competitions, it’s time to get into the kitchen, switch on the oven and conjure up your very own showstopper.

We'll be revealing a new letter each day. Keep checking this page for updates.

A is for Apple

Mary Berry shares with us her Spiced Dorset Apple Traybake (and how-to video). See the recipe.

B is for Best Books / Blackberry

We quizzed some of our favourite baking experts about their favourite bakers and cookbooks. 

Miranda Gore Browne's Blackberry Cake. See the recipe.

C is for Crumb

We go behind-the-scenes with Ruby Tandoh on the photoshoot for her new baking book, Crumb.

D is for Digestives

The Great British Bake Off's Linda Collister's crunchy Digestives. See the recipe.

E is for Egg

Genevieve Taylor's mouthwatering Watercress and Brie Flamiche. See the recipe.

F is for Fireworks / Fondant

Jamie Oliver's magical Chocolate Celebration Cake (and how-to video). See the recipe.

Masterchef Cookery Course Chocolate Fondant. See the recipe.

G is for Gluten Free

Can't eat gluten? Try Hemsley & Hemsley's  BB brownies. See the recipe

H is for Heart

A beautiful Heart-shaped Chocolate Box Cake by Molly Bakes. See the recipe.

I is for Innovative Ingredients

Ruby Tandoh discusses interesting flavour combinations in an exclusive video interview. Watch here.

J is for Jam

Our picks of jams and chutneys for autumn from Beryl Wood's classic Let's Preserve It. Click here.

Gerhard Jenne puts a playful spin on traditional British jam biscuits. See the recipe.

K is for Kneading

Great British Bake Off finalist James Morton shows us three different kneading techniques. Click here.

L is for Lardy Cake / Luxury

Mary-Anne Boermans revisits the popular and traditional British bake. See the recipe.

Mary Berry plates up a delightful Chocolate and Irish Cream Roulade. See the recipe.

M is for Marshmallow Cake / Mince Pies

Hope & Greenwood's utterly gorgeous Marshmallow Cake. See the recipe.

Christmas has come early with Richard Bertinet's Frangipane Mince Pies. See the recipe.

N is for Nigella

Nigella Lawson channels traditional Italian with her yogurt pot cake. See the recipe.

O is for Orange

Primrose Bakery's gluten-free Orange, Pistachio and Almond cake. See the recipe.

P is for Pudding / PB&J

The Great British Bake Off's Linda Collister has a marvellous use for leftover bread. Blueberry and Lemon Bread pudding! See the recipe.

Cupcake Jemma whips up delicious Peanut Butter and Jelly cupcakes. Watch how to make them.

Q is for Quick / Quiche

Out of time? Miranda Gore Browne shares her Plum Bread in a Hurry recipe for bakers on the go. See the reicpe.

Is there nothing that fills you with joy more than a warm, crumbly-crusted quiche? Namely Mary Berry's Spinach, Ham and Gruyere one? See the recipe.

R is for Ruby / Rhubarb

Crumb author Ruby Tandoh shares her favourite cookbooks. Read that here.

The Pudding Club champion British rhubarb with their delicious crumble. See the recipe.

S is for Scones / Soda Bread

There's a lot of debate when it comes to scones, but The Gilbert Scott's recipe is surely one of the best. See the recipe.

Justin Gellatly shows us how to make a yeast-free loaf of bread. See the recipe.

T is for Tarte Tatin

Mary Berry's ultimate Plum and Marzipan Tarte Tatin. See the recipe.

U is for Unrefined Sugar

Scoff down Shelina Permalloo's chai-infused Spiced Tea Rum Babas without the guilt. See the recipe.

V is for Victoria

Mary Berry shares her master's recipe for the perfect Victoria Sandwich. See the recipe.

Smitten Kitchen's red wine-infused Red Velvet Cake with Whipped Mascarpone is to die for. See the recipe.

W is for Win!

Win three Great British Bake Off cookbooks plus a food mixer worth £150! Enter our competiton.

X is for eXclusive

GBBO 2014 winner Nancy Birtwhistle's Almond and Raspberry Croissants. See the recipe.

Y is for Yotam

Yotam Ottolenghi's Meringue Roulade with Rose Petals and Fresh Raspberries. See the recipe.

Z is for Zesty

Whole Lemon Bars by Smitten Kitchen. Yes please! See the recipe.

What are your favourite baking recipes, chefs or cookbooks? Join the conversation on our FacebookTwitter and Pinterest channels.

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