Whether you're seeking a simple afternoon bake, an easy-but-impressive showstopper or a throw-it-all-in cake recipe to satisfy a last-minute craving, these recipes are here to inspire you. From Mary Berry's classic banana loaf to three-ingredient brownies to Nigella's decadent pavlova, there's something here for everyone.
This banana loaf recipe couldn't be easier and is a wonderful way to use up those last overripe bananas in the fruit bowl. "The riper the bananas the better", says Mary.
Think of lemon syrup poured over a freshly baked lemon cake so it seeps into the sponge for extra special moisture, and that's exactly what this lemon drizzle recipe is all about. Perfect with a cup of tea in the afternoon.
Wait till blackberry season to make this seasonal cake recipe that's so simple to throw together. Swap in other berries depending on the time of year.
James Morton has perfected the ultimate Millionaire's Shortbread: expect a simple, crumbly shortbread, smooth, gooey caramel and perfect chocolate on top. It's divine, and a simple recipe to follow.
Rick Stein’s gluten-free clementine cake is a true celebration of citrus.
Only Nigella could get away with the name Prodigious Pavlova for this divine dessert but she does give straight-forward instructions to help you make the perfect meringue, or what she calls, "billowing, regally magnificent mega-meringue". Dolloped with whipped cream, lychees and passionfruit and drizzled with raspberry sauce, this is a relatively simple show-stopper.
Mary Berry nails the layer cake with this Malted Chocolate Cake. Mary says; "The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the cake’s topping". We totally agree.
Combine chocolate chips and Oreos in these moreish cookies that are certainly not just for Christmas!
This is the perfect summer crowd-pleaser from the nation's favourite foodie mum.
A Nutella lover's dream, this easy recipe for perfectly gooey brownies uses just three ingredients: flour, eggs and Nutella. From the revolutionary Three Ingredient Baking cookbook, the key to this recipe is in the cooking time – keep an eye on it so it doesn’t set too solid in the oven. You want them a little bit wobbly for maximum squidge.