Calling all ginger lovers! This festive cake deliciously covers ginger from every angle, from fresh to ground to the pièce de résistance – an attractive crystallized ginger garnish.
In England, desserts are generically called pudding. This version of the classic sticky toffee pudding is studded with dried figs and bound to please – but it's the luscious sauce that will really make them ooh and ah. If you like, serve with a scoop of vanilla ice cream.
These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods.
Pumpkin purée keeps these cute cakes moist and gives them a rich flavour. Freeze any leftover pumpkin in resealable plastic bags and break off pieces to add to smoothies or stir into curries.
Pumpkin pie spice adds an autumnal flavour to this scrumptious coffee cake.
Don't worry about leftovers; scones freeze well and are perfect for breakfast. Devonshire cream (a clotted cream from England) is very thick and rich and does not require whipping. Look for small jars in the dairy section of the grocery store.
If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.
You won't have any trouble getting rid of the extra servings of this toothsome cake and whisky-laced caramel sauce.
Topped with sesame seeds, these vegan tahini cookies make a not-too-sweet treat that’s full of flavour.
These chocolaty cupcakes are mini versions of our Microwave Chocolate Cake from 1992. For best results, ensure that the muffin liners touch the side of the mugs so the batter doesn't spill over. Adjust the cook time if your microwave is more or less powerful than average.
