Baked Recipes
157 recipes found
Bonfire Night Parkin
Moist spiced cake made with treacle, golden syrup and oatmeal, baked to a firm finish.
Garlic Herb Butter Chicken with Creamy Mashed Potatoes and Roasted Carrots
Succulent chicken thighs with garlic herb butter, creamy potatoes and tender roasted carrots.
Flan Façon Chai Latte
Voici mon incroyablissime Flan façon Chai Latte inspiré directement de l’iconique boisson riche en épices. Difficile de…
Lamb Shanks with Roasted Potatoes (Kleftiko)
Slow-roasted lamb shanks with crispy potatoes, lemon and garlic, herbed and golden.
Butter Cookies with Three Fillings
Soft buttery cookies layered with nutty, sweet fillings and crunchy toppings.
Pumpkin Spice Cake
Delectable layers of pumpkin cake frosted with salted caramel cream cheese icing and covered with a glaze of caramel sau…
Pumpkin Pie with Walnut-Cinnamon Crunch
A nubbly, nutty topping sets Katie Bishop’s pumpkin pie apart from the rest. You could use any kind of firm, orange-fles…
Nanna’s Yorkshire Parkin
The family parkin recipe to make every year for Bonfire Night
Amygdalota (Greek Almond Cookies)
Make amygdalota, Greek almond cookies with orange zest and a sliced-almond coating. Bake until lightly golden, then cool…
Almond Croissant Blondies
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavo…
Greek Lemon Chicken and Potatoes with Dairy Free Greek Salad
This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a f…
Digestive Biscuits
Treat yourself to a homemade version of a British classic for the biscuit tin. Top with chocolate, if you like, and enjo…
Lemon Drizzle Cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Fortnum's Rose Éclairs
Fortnum & Mason's rose éclairs: crisp choux filled with rosewater pastry cream, dipped in pale pink fondant and finished…
Fortnum's Victoria Sponge
Fortnum & Mason's Victoria sponge from their Cook Book, sandwiched with strawberry preserve, whipped double cream and fr…
Fortnum's Battenberg
The Battenberg Fortnum & Mason have served with afternoon tea since 1926, a whisked sponge in pink and vanilla squares w…
Fortnum's Shortbread
Fortnum's shortbread, once baked on the premises, from their Cook Book: all butter, with a spoonful of porridge oats for…
Fortnum's Scones
The scones Fortnum & Mason bake by the thousand every morning for afternoon tea at 181 Piccadilly, from their Cook Book:…
Butter Pecan Sticky Toffee Pudding
A sweet moist date sponge packed and topped with nutty buttery pecans. Covered in an indulgent sticky toffee sauce, the…
Chocolate Protein Oats Cake
Chocolate and banana oats cake with protein-rich batter, baked until set and topped with chocolate and yoghurt.
Snickers Overnight Oats
Creamy oats layered with peanut butter caramel and dark chocolate, set in a crisp shell overnight.
Bougatsa (Greek Custard Pie)
Bougatsa is a delicious, traditional Greek custard pie with orange zest. It's crispy, creamy, and fresh, and so good ser…
Scotched Woodcock
Creamy scrambled eggs with butter, cream and parsley on toasted sourdough, topped with anchovies.
Chocolate Mousse with Salted Butter Ganache
Silky chocolate mousse with a salted butter ganache finish, rich and smooth.
Sticky Toffee Flapjacks
Oats baked with golden syrup, treacle and dates for a sweet, chewy treat.
Downeast Maine Pumpkin Bread
This old-fashioned Maine pumpkin bread recipe turns one can of pumpkin into two moist, warmly spiced loaves. Perfect for…
Bouyiourdi – The Greek Way of Cheese Fondue!
Cheese and roasted peppers baked with olive oil and herbs, golden and bubbling.
World’s Best Chocolate Cake
Fruity, light and creamy cake full of harmonious flavours
Gâteau au Chocolat Biscuit Moelleux au Cacao
Moist chocolate biscuit with rich cocoa and creamy filling, baked to a soft centre.
Black Forest Cupcakes
Moist chocolate cupcakes with a deep coffee flavour and tart cherry swirl.
Olive Oil Chocolate Cake with Ganache
Decadent chocolate cake with olive oil and ganache, rich and moist from quality cocoa and cream.
Warm Raspberry-Chocolate Pudding Cake
This easy raspberry chocolate pudding cake is half cake, half pudding, and all chocolatey deliciousness.
Chocolate Bundt Cakes with Raspberry Compote
Say "I love you" with these delicious & decadent mini Chocolate Bundt Cakes with Raspberry Compote. This dessert is a pa…
Valentine's Chocolate and Raspberry Fondants
Be careful not to overbake these oozy puddings. The chocolate sauce and juicy raspberries should just spill out. For mor…
Hot Chocolate and Raspberry Pudding
Serve hot with ice cream, cream or the homemade chocolate caramel ice cream.
Chocolate and Raspberry Self-Saucing Chocolate Pudding
Warm chocolate pudding with tart raspberries and a rich, bubbling sauce.
Keftedes Me Lemonates Patates Sto Forno (Baked Meatballs & Lemon Potatoes)
Succulent beef meatballs with zesty lemon-infused baked potatoes.
Almond Croissant Loaf
Almond croissant loaf - the answer to your 4pm pick-me-up 🫶 Frangipane swirled through vanilla sponge, topped with flak…
Cherry Bakewell Cookie
Serve up with more flaked almonds and a big dollop of ice cream, enjoy!
Mont d'Or Rôti aux Figues (Roasted Mont d'Or with Figs)
Roasted Mont d'Or with figs, shallot, thyme and walnuts, drizzled with honey and olive oil.
Creamy Homemade Pumpkin Pie with Greek Yoghurt and Warm Autumn Spices
A creamy homemade pumpkin pie made with freshly roasted pumpkin, Greek yoghurt, warm autumn spices, and a buttery, flaky…
Μπισκότα Βρώμης με Ταχίνι, Αμύγδαλο, Μέλι και Σοκολάτα (Biscuits with Tahini, Almonds, Honey and Chocolate)
Chewy tahini biscuits with crunchy almonds, honey sweetness and melted chocolate chunks.
Feigentarte mit Camembert
Sweet figs and melted Camembert in a buttery tart, finished with honey and toasted nuts.
Cinnamon Roll Galatopita with Orange Cream (Γαλατόπιτα με Κανέλα και Κρέμα Πορτοκαλιού)
✔️Το αποτέλεσμα; Μια τραγανή, καραμελωμένη κρούστα απ’ έξω, ζουμερό και αρωματικό εσωτερικό, και μια γεύση που θα σε κάν…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
