Rhubarb, apple & ginger crunch trifle

Try making double the amount of fruit and oatmeal, and serving for breakfast with yogurt

Brazil & banana bread

Often overlooked, these nuts deserve their turn in the spotlight – bake into a squidgy, soft loaf cake with fruit and coconut

Quick plum crumble

Cheat your way towards a baked fruity warmer by using leftover madeira sponge cake as the topping to a juicy pud

Very berry trifle

Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry – who doesn’t love a trifle?

Healthier Victoria sandwich

The classic tea time sponge cake is given a healthy makeover to slash the fat by half without losing any of the taste

Cherry & almond tarts

These mini Bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen

Parkin

Parkin is a traditional sponge cake from Northern England flavoured with syrupy molasses, oatmeal and ginger. A lovely teatime treat!

Zesty carrot & ginger loaf

Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days

Maple crunch ice cream

A super-simple ice cream which goes gorgeously with warm puddings and cake

Date, banana & rum loaf

A tasty cake with no added fat or sugar – try it to believe it. Plus it’s easily made gluten-free

Apricot & almond Bakewell

A winning combination of sweet pastry with a sharp compote

Chocolate, cranberry & macadamia brownies

Leftover cranberry sauce? Use it as an excuse to make these delicious chocolate, nutty cake squares