Liz Hinds 
We’ve gone nuts for you! Whether you prefer the crunchy smoothness of peanut butter or the delicious sweetness of caramelised pecans, we’ve a Cookie Recipe that’s just right. We take hazelnuts and add their natural partner, chocolate, and combine those traditional favourites, coffee and walnuts to make cookies that won’t …
We haven’t been able to find out why this particular type of shortbread biscuit is called Viennese: there is no obvious Austrian connection. While both Scottish and Viennese shortbread are made from flour, butter and sugar, there are a couple of distinct differences, which result in very different products. For …
Cakes with more than two layers always seem that little bit special. As if the hostess has gone to a lot of trouble for her guests. In truth, it doesn’t have to be a lot of extra work at all! We’ve recipes for a rich Chocolate Layered Cake, and two …
All of our upside-down cakes are best served as puddings with accompanying cream or ice cream. They all use a similar method of base-lining the cooking tin with fruit and a sweet buttery glaze but the toppings – or maybe we should say bottoms! – all vary slightly. Pineapple Upside-down …
All of these fruity cakes can be served simply as an accompaniment to a cup of coffee or dressed up with cream or yogurt as a special dessert. Either way they’ll taste delicious. The orange cake is a particularly moist one that will keep well and actually tastes better when …
Let’s start off by explaining that boiled cakes aren’t actually boiled. They’re baked in an oven like any other cake but the ingredients – the fruit, fat, sugar, spices and liquid – are boiled before being combined with the flour and eggs. Boiled cakes tend to be a little lighter …
Doughnuts have been around in some shape or form for hundreds of years. In England, it’s said that thrifty bakers, unwilling to waste scrap dough, took to shaping it into dumplings as a filling addition to soup, while in Germany and Holland, they dropped the leftovers into hot oil to …
Tea bread is the name generally given to fruit breads that are served sliced and buttered. Simple homely cakes, they originally formed part of an early supper or tea-time meal. They may or may not use yeast as the raising agent, and only in some recipes will a pot of …
Meringues, those lighter-than-air delicacies that can fool us into thinking they’re calorie-free, were created in the early eighteenth century by a Swiss pastry-cook named Gasparini, and they’ve been popular ever since. Meringues can be made as Individual Confections or as part of larger desserts as we’ll show you. When whisking …
“Dost thou think, because thou art virtuous, there shall be no more cakes and ale?” Sir Toby Belch asks the question in Shakespeare’s comedy, Twelfth Night, suggesting that he, and Shakespeare himself, could not conceive of a life that didn’t include cake! Though Sir Toby isn’t too specific about what …
