All in Baking

Bergamot and Honey Cake

Earl Grey tea is made using the oil from bergamot’s rind. I've always loved it, and was pretty sure I’d enjoy baking with bergamot. It sounds really silly to say - but it was amazing to cut open the fruit and immediately get the aroma of something I usually only ever associate with tea.

Pumpkin Spice and Maple Caramel Cake

In a way, the texture and flavours of this cake are quite similar to a carrot cake - I’ve even added  walnuts to it a couple of times, which are a nice, crunchy addition. However, it’s the maple caramel that really takes this cake to another indulgent level - it’s very comforting on a chilly afternoon with a cup of tea. 

Salted Honey Pie

If you go to New York and don’t get pie from Four & Twenty Blackbirds, then did you even go to New York? In my opinion, you did not! Here's my version of a special Salty Honey Pie...

Autumnal Pavlova

It’s not often a pudding I make in the winter, usually because I love to pile on lots of fresh summer berries, but I seem to have bypassed the whole summer without a single pav, so I saw this as the perfect opportunity to switch up my traditional toppings for something bit more comforting as the dark nights draw in.

Spiced Toffee Apple Cupcakes

Nothing says autumn quite like toffee apples, right? I was obsessed with them growing up and can still remember that sweet crunch of the toffee coating, as my teeth made their way through to the juicy apple underneath - pure joy! 

Summer Berry Crumble Cake

I guess this recipe represents the current weather in the UK right now. It’s as cake that encompasses all of the comfort of a classic crumble – a lightly spiced brown sugar sponge cake, complete with a crunchy, yet chewy crumble topping, whilst celebrating summer with a homemade compote, fresh berries and a light and creamy swiss meringue buttercream, that almost acts as the cream you’d drench a hearty slice of crumble in after a big Sunday lunch.

Lemon and Coconut Cupcakes

One of my favourite holiday rituals to perfectly round off each day, is an early evening walk with an ice cream. My flavour of choice is usually coconut, and there’s nothing better than a big creamy scoop in a waffle cone! I’m dedicating this recipe for Lemon and Coconut cupcakes to all the helado de coco we devoured on holiday.

Maple-caramel, Pecan Fudge Brownies

I find that baking perfectly gooey brownies is kind of like waiting for avocados to ripen. That window of opportunity where they're just right is so slim. Overcook your brownies by a matter of seconds, and they go from fudgy deliciousness to dry and crumbly disappointment.

Pistachio Sticky Buns

I’m a bit obsessed with pistachios - and atop these buns they add a perfect kick of saltiness to the sweet, honey caramel. Though I’d encourage you to make these in a jumbo muffin tin (mine was just £6.99 from TK Maxx), you could also make them in a round 20cm cake tin, or even make mini buns in a regular muffin pan.