“I love how this tart brings together everyone’s favourite Easter treats, while still feeling a little bit grown up. It’s fun, completely customisable and a great way to make it your own. Add whatever you love to eat at Easter, give it a pop of colour, even throw in some chunks of hot cross bun. Just make sure everything goes on before the ganache sets for that perfect festive finish.” – Gareth Whitton. You’ll need to start this recipe at least 6 hours ahead, and you’ll need a 25cm loose-based fluted tart pan.

“Whenever I feel like a chocolate hit, I always reach for a chocolate brownie or a chewy chocolate-chip cookie. This recipe combines the best of both and has a much shorter baking time than traditional brownies. I love the addition of the pretzels for salty, biscuity pops, and the white chocolate for hits of sweetness to balance the rich cocoa flavour, but feel free to use any mix-in you like – leftover chopped Easter eggs, for example (if leftover Easter eggs are even a thing).” – Lauren Eldridge

Chocolate and caramel rule in this easy layer cake. Perfect as a birthday cake idea or for special celebrations, you can be sure that there won’t be any leftovers. You’ll need 2 x 20cm round cake pans for this recipe.

This dessert combines your favourite tiramisu and hot cross bun flavours. It’s super-quick to assemble and impressive to present, with its striking cocoa topping. You’ll need to start this recipe at least 4 hours ahead or the day before, and you’ll need a 25cm x 9cm-deep square baking dish and 9 x 2cm-wide x 30cm-long strips of strong cardboard (see recipe notes).

“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. 

You will need a 22cm fluted tart pan and baking weights for this recipe.

“This hazelnut meringue cake is my new secret weapon for special occasions. Make the cake and mousse a few hours ahead, then top with berries and pistachios to serve. Delightful!” – Lucy Nunes

“When I bake at home, I love to make simple comfort foods. I loved brownies as a kid, but the older I got, I could only enjoy one or two bites, because I find them too rich and heavy. But by playing around and replacing the dairy with olive oil, I’m able to enjoy that gooey brownie without the heaviness.” – Rhiaan Mead. You’ll need a 19cm square cake pan for this recipe.

Milk chocolate meets white chocolate in this crowd-pleasing creation.

An easy recipe for entertaining or family baking, this delicious and simple choc-hazelnut fudge brownie is sure to win hearts... and tummies.

“This is the best way to use up any leftover, stale hot cross buns. Rich in chocolate flavour, a generous drizzle of cream is all it needs to serve!” – Anneka Manning. Dial up the choc by swapping out traditional fruit buns for choc-chip. You’ll need a 18cm x 30cm x 8cm (2.5L capacity) baking dish for this recipe.

Matt Preston shares his take on the classic French dessert, Poire Belle Hélène.

“If you’re going to celebrate, do it in style with this devil’s food cake. Chocolate and more chocolate, all layered up, this has been my go-to cake for years, either at home for birthdays or celebrations, or at the bakery for customers with special occasions. You can make the cake in advance and assemble on the day to spread the workload. Sour cream gives the cake lovely richness, deeper flavour and a moist crumb. It’s my favourite chocolate cake to make.” – Michael James

“Laced with swirls of rich dark chocolate and drenched in a marmalade glaze, you’ll find this impressive loaf hard to resist – I dare you to stop at just one slice! This loaf is best eaten the day it’s made, but it will keep in an airtight container at room temperature for up to 3 days and is perfect to slice, toast and serve warm (especially for an indulgent breakfast).” – Anneka Manning. You’ll need a 24cm (top) x 22cm (base), 2.5L-capacity fluted ring pan for this recipe.  

Matt Preston shares his take on a classic cheesecake – the burnt Basque, inspired by La Vina chef, Santiago Rivera. You’ll need to start this recipe at least 5 hours ahead, or make it the day before.