Make a batch of this mug cake mix and keep it in the pantry and you’ll never be more than two minutes away from a delicious,freshly made dessert.
On a quest to fuel himself with thousands of calories a day,Olympic swimmer Henrik Christiansen found an unexpected delight and shared it with the world.
The hefty,healthy apple,pecan,carrot and raisin muffins never go out of style,says Helen Goh. Here she adapts her recipe into a loaf cake.
Miss your old mates,or need fresh ways to find new ones? Baking queen Katherine Sabbath shows how the social power of a handmade treat can work wonders.
These little cakes from Finland are traditionally made in tall,cylindrical moulds,but a muffin tin will also work.
Don’t like bran muffins? Helen Goh’s rich and deeply flavoured recipe might change your mind.
A Boston cream pie is a classic American cake (yes,not a pie at all) filled with custard and covered in chocolate glaze. I have made it here as little cupcakes filled with an easy and delicious coconut custard. The idea to use custard powder in the filling came originally from the need to ration my stash of eggs because of recent shortages of baking ingredients. I now prefer it to the original version with fresh eggs.
While researching seaside cottages for our holiday in the UK this summer,I regularly came across tantalising mentions of Cornish and Devonshire splits. I've made countless scones,of course,but these sweetened yeast buns,split and filled with compote and clotted cream,make a delightful,pillowy alternative:you just need a couple of extra hours up your sleeve to let the dough rise. By all means,use any bright jam in place of this recipe's rhubarb compote.
These springy little balls made from glutinous rice flour have the delicious richness of palm sugar inside,and a slightly salted coconut-cream sauce.
Tropical fruits and a good whack of nuts give this cake a real summer feel.