By now it’s no secret that The Happy Foodie team are fervent disciples of Rukmini Iyer’s cookbooks, and what we like to call ‘The Roasting Tin method’ for living your best kitchen life. With their focus on fuss-free flavour, clever ingredient combinations, and leaving the hard work to the oven, it is by no means an exaggeration to say that The Roasting Tin series has totally transformed the nation’s cooking, particularly on busy weeknights. Now the queen of the one-dish dinner is back to give the world of baking the Roasting Tin treatment.
From cookies to crumbles, tarts to traybakes, flapjacks to fondants, the latest in the series, The Sweet Roasting Tin, applies the same laid-back ethos to a collection of bakes that can all be made in basic baking tins. Fellow Roasting Tin fans will also recognise Rukmini’s trademark creative layering of flavour and texture (think crunchy nut toppings, plenty of spices and clever use of herbs) and options for every season of the year, from a rhubarb tart for the height of winter to berry-studded muffins for summer.
75 unmissable recipes await you when you get your copy of The Sweet Roasting Tin. Here are just 10 of our favourites.
From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
Buy From
The perfect gift for any baker, our limited edition The Sweet Roasting Tin gift set includes a copy of the book and a stylish yet practical baking tin from the iconic enamelware brand, Falcon. From crumbles to sheet cakes, puddings to brownies, bake your way through the book with the perfect tin for the job. Get yours while stocks last here.
Orange and Hazelnut Cake
Featured in the chapter on traybakes, this pretty cake is one for the citrus drizzle lovers among you. Finished with a scattering of hazelnuts and a zingy icing, it couldn’t be simpler to make. Find out how Genevieve from The Happy Foodie team got on with this recipe here.
Chocolate, Coconut and Brazil Nut Cookies
Rukmini’s cookbooks always promise plenty of inspiration for our vegan friends and The Sweet Roasting Tin is no different. Nestled in the chapter on cookies are these coconut oil-based chocolate and brazil nut varieties with the perfect chunky texture. Made with only a few simple ingredients, they can also be adapted to suit a diabetic or gluten-free diet. Wonder cookies or what?
Sticky Toffee Brioche Pudding
In addition to being the queen of the one-dish dinner, Rukmini is rapidly earning the title of master of the bread and butter pudding too, with an entire chapter in The Sweet Roasting Tin dedicated to this comforting classic. We intend to make all 6 varieties over the coming autumn and winter, starting with this twist on a sticky toffee pudding.
Black Forest Cupcakes
This clever recipe transforms the much-loved gateaux into a more manageable cupcake version, complete with a moist chocolate sponge and mascarpone icing rippled with morello cherries. Perfect to take to a picnic or other gathering.
Peach, Ginger and Almond Crumble
Crumbles are often seen as the reserve of the colder months, but we love this summertime recipe using the star of the stone fruit season, peach. With a topping made from oats, spelt and fresh ginger, this is a lighter, fresher take on this favourite dessert all round.
Sticky Date Gingerbread
Hailing from the chapter on loaf cakes, this sticky gingerbread couldn’t be easier to make but promises to fill your kitchen with festive fragrances to brighten up a winter’s day.
Rhubarb and Custard Blondies
Rukmini’s rhubarb and custard blondies come with a warning for their mildly addictive properties. Featuring a moist cake base rippled with fresh custard and topped with extra pink rhubarb, they are a celebration of one of the greatest culinary partnerships of all time.
Caramel, Apple Chelsea Buns
Dough is often seen as one of the more challenging areas of baking, but with the simple instructions and handy tips Rukmini includes in her chapter on dough-based creations, you’ll soon master everything from buns to bread with ease. Ready to tackle dough once and for all? Why not start with these autumnal apple and caramel buns, which are particularly perfect served tear and share style at a Bonfire Night party.
Marshmallow, Peanut and Chocolate Cornflake Cups
Somewhere between a cornflake cake and a rocky road, these mini cups are sprinkled with marshmallows, studded with peanuts and rich with chocolate. Featured among the minimal baking recipes, a collection of low-effort fridge bars, flapjacks and recipes to bake with the kids, they couldn’t be easier to whip up.
Marzipan Stollen
If you’re looking for inspiration for the next special occasion you’re celebrating, the final chapter in The Sweet Roasting Tin is the place to head. From dense fruit cakes and spiced bakes to coconut burfi for Diwali, Rukmini suggests recipes for high days and holidays. Perfect for Christmas, this marzipan stollen is surprisingly easy to make and ticks all of the festive boxes – spiced, dusted with icing sugar and full of cheer.
