In honour of the late Queen’s birthday long weekend, we’re celebrating with that most British of meals – afternoon tea. Frankly though, any excuse to eat cake will do for us!
“These kinds of sweet pies came from England, where they have been on the menu for centuries," says Regula Ysewijn. You will need a 22cm pie dish (a pan with a wide rim on which you can rest the bottom pastry and then attach the pastry lid. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).
You will need a 20cm round springform cake pan for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).
Not only is this tart absolutely tasty, it's also ready in almost no time at all, meaning you can whip it up at a moments notice.
ANZAC Day is always time to start making our favourite quick and easy biscuit of the year. This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.
This best-ever scone recipe is sure to become a household favourite - just add cream and jam.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
This is an unusual sponge, it includes potato flour as well as wheat flour but no fat, and has a rather substantial texture. This recipe is an extract from Stephanie Alexander's latest cookbook, The Cook's Table.
Fool them all with this easy yet impressive coconut cake. We’ve given it a modern twist to include blueberries and edible flowers. Make it the star on the food table at your next soirée.
A few teaspoonfuls of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.
Create a high tea experience at home with these dainty little cakes.
“Every form of coconut is a staple in my pantry. This recipe is inspired by a favourite childhood treat, Coconut Rough.” – Phoebe Wood. You’ll need a 12-hole muffin pan for this recipe.
These muffins hum with the addition of chai spices and dried apple and are great for lunch boxes or morning or afternoon tea.
Showcase the season's best produce in this magnificent sponge cake.
This beautiful loaf is reminiscent of an almond croissant with its distinctive almond frangipani flavour and toasted crispy flaked almonds on top dusted with icing sugar. But instead of challenging pastry technique, this loaf only requires 20 minutes prep and a little whisking and stirring.
After our original gin and tonic tart went viral last year, food editor Warren Mendes decided it was time to update the old recipe. Here, he's kept the classic flavour combinations of gin and tonic and added candied citrus for a true showstopper.
Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold – either way, you won't be able to resist going in for seconds. You'll need a 20cm round, 6cm-deep springform cake pan for this recipe.
