She’s made it her duty to ensure we’re on board with the beauty of baking, and Natalie Paull is intent on shaking up your skills so you can create irreverent takes on classic desserts. These recipes are edited extracts from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).
This keeps up to 4 days chilled, and spiced quinces can be kept refrigerated in an airtight container for up to 2 months. You can also keep the polenta crust refrigerated for 3 days, or frozen for up to 3 months. Begin this recipe 1 day ahead. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).
This cake is best eaten cold and can be refrigerated for up to 3 days. Begin this recipe 1 day ahead. You will need an offset spatula and a kitchen thermometer. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).
"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).
"This recipe puts one of my favourite desserts into an edible 'bowl'. My first nut crust choice is walnuts, but almonds or hazelnuts would be just as good," says Natalie Paull. Begin this recipe at least 4 hours ahead. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).
