Baking

Gooey-centred Creme Eggs nestled into fudgy brownies make an irresistible Easter treat. Brown butter in the batter adds a delicious nuttiness

Easy to bake and even easier to eat, flapjacks are a British teatime favourite for a reason. We've elevated the classic recipe with an Earl Grey tea-infused butter, a hint of vanilla and a milky icing drizzle to mimic the flavours of a London fog drink

A cake-pudding hybrid made from tipsy amaretto sponge, sticky rhubarb and stem ginger topped with pillowy meringue

A cross between a sponge and a cheesecake, this makes a wonderful spring dessert

This whimsical cake, with its swooping piping, vivid hue and decorative blooms, is destined to be the centrepiece of your afternoon tea. Be sure to check your flowers are food safe

Milk chocolate is perfect paired with the nutty sesame in this cake

Cottage cheese – that dieting classic of the 1970s – is having an in-the-spotlight moment, going viral on social media with influencers who are using it in everything from flatbreads to spreading it on toast. Here it makes a batch of gluten-free brownies super moist and rich

All the squidge of a brownie but bursting with lemony freshness instead, these make a great elevenses treat on a bright spring morning. Use a good-quality lemon curd with plenty of tang and don’t overmix it through the batter – the little pools of lemon curd taste heavenly when you bite into them.