Baking

We’ve taken the traditional Scottish dessert and transformed its flavours into an impressive raspberry mousse cake. Pile high with a honey-and-whisky whipped cream, extra raspberries and a handful of caramelised oats

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

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

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

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.

A sophisticated take on the classic combo of chocolate and orange. Dip half in white chocolate and half in dark chocolate, if you like.

This banana upside-down cake transforms the retro ice cream flavours of rum and raisin into a sticky, comforting bake. It’s also a great way of using up any raisins leftover from festive baking.

The sticky date pud we know and love but infused with Darjeeling tea, spiced with cardamom and made extra rich and indulgent with molasses-like jaggery.