Brookies

Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Fill the cake tin with these for the festive season, or give as gifts

Ultimate traditional Victoria sponge

Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries

Red velvet cookies

Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer

Lemon drizzle sponge pudding

Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard

White forest Christmas tree traybake

Get ahead at Christmas with this showstopping cake boasting white chocolate, cherries and festive spice. You can bake the sponges, meringues and biscuits the day before assembling

Retro trifle

Take trifle to the next level for the festive season. Make the jelly with raspberries and enrich the custard with clotted cream for ultra indulgence

Sticky ginger skillet parkin

Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it’s perfect with custard

Raspberry, pistachio & lemon curd trifles

Enjoy these individual raspberry, pistachio & lemon trifles as part of a summer menu. They’re easy to assemble and you can easily pack them up

Coffee-walnut Eton mess

Get your meringues at the ready to make this alternative Eton mess. With coffee and walnut flavours, it’s a grown-up twist on a British dessert classic

Easy cornflake tart

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Orange & passion fruit traybake

Try this fresh and fruity orange and passion fruit cake with creamy mascarpone topping – a lovely dessert for a weekend family meal

Tea loaf

Enjoy a classic, fruity cake, packed full of plump tea-infused currants and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat