These crisp, chewy florentines are super easy to make, but look impressive enough to give as a gift. The ginger, orange, and almond flavour pairs beautifully with the melted dark and white chocolate.
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.
James Morton has perfected millionaire’s shortbread: expect a simple, crumbly shortbread base, smooth, sweet caramel and a thick layer of chocolate on top.
Rick Stein’s gluten-free clementine cake is a true celebration of citrus. It’s made with olive oil and almond for a pleasantly dense and damp crumb.
Nigella gives clear, straight-forward instructions to help you make the perfect meringue, or, as she calls it, “billowing, regally magnificent mega-meringue”. Dolloped with whipped cream, lychees and passionfruit and drizzled with raspberry sauce, this is a deceptively simple show-stopper.
True to style, Mary Berry achieves perfection with this malted chocolate cake. According to Mary; “The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the cake’s topping”.
This is the ultimate summer crowd-pleaser from Nadiya Hussain; a light sponge, piled high with easy, homemade ice cream and fresh raspberries.
A Nutella lover’s dream, this easy recipe for perfectly gooey brownies uses just three ingredients: flour, eggs and Nutella. 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.
