Raspberry & white chocolate financier traybake

Think of financiers like posh bakewells made with brown butter. Tom Kerridge turns them into a traybake here, using raspberries and white chocolate

Victoria sponge loaf cake

Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper

Strawberry cake

Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert

Vegan birthday cake

Bake a plant-based version of a chocolate fudge cake for a birthday party. Everyone can enjoy it, including guests who have a dairy intolerance or egg allergies

Easy vanilla pound cake

Bring a smile to your friends and family with a slice of our vanilla pound cake. It’s the perfect partner to a cuppa for elevenses or afternoon tea

Chocolate honeycomb

Treat yourself and loved ones to homemade honeycomb. Dip in chocolate for added indulgence

Apricot, almond & polenta cake

Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche

Cookie dough cheesecake

Celebrate Easter with our creamy choc cheesecake – it has a rich base studded with cookie dough, and it’s all topped with silky ganache. Decorate with mini eggs and cookies

Ginger & white chocolate cake

Bake our sticky ginger cake in a bundt tin for the wow factor. Spiced with stem ginger and decorated with white chocolate icing, it’s a real crowd pleaser

Simnel cake

Celebrate Easter with a springtime seasonal bake. This classic simnel cake is packed with dried fruit and spices and topped with marzipan

Chocolate eclairs

These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries

Lemon curd & orange cake

Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa