This delectably soft, gently spiced cake becomes impossible to resist when topped with the mellow sweetness of baked apples and rich and spoonable whisky caramel. 

“My take on a British classic I’ve always loved. The rhubarb jam, swapped in for raspberry, is the real win here – make more than you need and you’ll be reaching for it at breakfast all week.” – Mike McEnearney

The only cherry pie recipe you'll ever need.

Make your next hot chocolate extra fancy, with a bruleed meringue topping that will add an added element of elegance and sweetness to this comforting cocoa drink.  You’ll need a kitchen blowtorch and a piping bag or zip-lock bag for this recipe.

"This ubiquitous classic is enjoyed far and wide, in many different and equally delicious iterations. This version has had the full James family treatment. Generously spiced, made with whole spelt flour and lots of carrots, this cake is a nourishing expression of love." – Michael and Pippa James. Recipe note: You’ll need a 23cm round cake pan This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50). Credit: Rochelle Eagle A different icing technique For a slightly different look, you can try using a piping bag for your icing. We made a version where we left the cake whole, made 1.5 times the amount of icing (leaving out the lemon zest), and piped the icing on top using a piping bag fitted with a 4.5cm ribbon nozzle. Carrot cake with piped icing.Credit: Hayley Incoll The trick to achieving this look is to keep your hand moving steadily and apply even pressure to the piping bag. No stops, no starts – just one smooth motion.

It truly doesn't get more classic, iconic or delicious than this.

Beautifully simple, yet complex in flavour, these rich chocolate shortcakes from chef and restaurateur Adam D’Sylva are your new favourite bake. A quick dip in melted butter and caster sugar right before baking creates a structured, crackly crust that provides a delectable textural contrast to the soft, chocolatey interior. While these shortcakes can more than hold their own when served warm alongside a cup of coffee or tea, sandwiching them with whipped cream and syrupy roasted strawberries turns a straightforward bake into a dream dessert. Credit: Brett Stevens

With this dessert, you can enjoy your favourite sticky date pudding on a hot summer’s day. We’ve kept the traditional mascarpone for the cream layers, but instead of coffee, we’ve drizzled a brandy caramel sauce over the date cake, and instead of cocoa, we’ve sprinkled the dessert with a dusting of toasted walnuts.  You’ll need to start this recipe a day ahead, and you’ll need a 37cm x 24.5cm (base), 2.5cm-deep baking tray and 8 x 200ml-capacity serving bowls (or see recipe notes). Credit: Brett Stevens

Apples and caramel reunite in a combination that is scrape-your-bowl-clean good.

We used coconut cream and golden syrup for this creamy Basque cheesecake. Served with a generous drizzle of golden syrup and crunchy crumbs of homemade Anzac biscuit, it’s the perfect combo. You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan. Credit: Brett Stevens

Adding the cracked pepper to this crumble gives it a mouth-tingling zing.

Serve up something a little bit different for afternoon tea.

As the nights start to cool down, this baked custard will keep you nice and warm.

“Puddings are, without a doubt, one of my favourite desserts, and they sum up my cooking  – and my personality – well, perfectly. They’re indulgent yet unpretentious. Simple, satisfying; they’re not about the pursuit of perfection – they are a way of bringing joy, comfort and that grounded, homey satisfaction to the table. This pudding is pure comfort. It’s rich, but balanced by the salty lick of caramel. I like to finish it with extra dulce de leche, so everyone knows the magic hiding inside that puffed, chocolate treasure chest.” – Elizabeth Hewson. 

Cake and crumble come together to create something truly tasty. Perfect served with tea and coffee, or with a dollop of whipped cream for dessert.