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

Christmas rocky road

Adapt this festive rocky road however you like. It’s great for using up leftover Christmas sweets and biscuits, and you can get kids involved in making them, too

Snowflake pretzels

Treat family and friends to these gorgeous white-chocolate-coated pretzel snowflakes. Package them up to give as edible Christmas gifts

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

Caramel pear blondies

Bake these caramel pear blondies for an indulgent teatime treat. With a biscuity flavour that comes from browning the butter, they're moreish and chewy

Spooky surprise truffles

This truffle roulette game is perfect for a Halloween party, as you can surprise guests with the fillings. They’re also fun to make with older children

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

Basic cookies

Bake a batch of these easy cookies with just five ingredients – or fewer. A perfect partner to a cup of tea, you can whip them up in no time

Raspberry sorbet

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too