Vendor: BakeClub Type: Recipe Price: 0.00 Prep 25min (+1hr 30min proving time)Bake 30minMakes 8 large buns These over-the-top, chocolate-studded hot cross buns aren't traditional but they still will be super popular. Baked as a round pull-apart loaf of sorts, the buns are generously sized and will hit the spot with any chocolate lover! Ingredients 375g strong bread or pizza flour 30g (¼ cup) Dutch cocoa powder 75g (⅓ cup) caster sugar 1 x 7g sachet (2 teaspoons) instant dried yeast 1 teaspoon mixed spice 1 teaspoon ground cinnamon ½ teaspoon fine salt 220ml milk 30g salted butter, dice ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 30minBake 30-35 min (+ grilling time)Serves 6 A combination of earthy yet fresh flavours, this frittata is the perfect dish to make when planning a long-lazy weekend brunch or low-key lunch. Ingredients 2 tablespoons olive oil, plus extra to grease 1 brown onion, diced 1 leek, pale section only, sliced 30g salted butter 300g Swiss brown mushrooms, steams trimmed, halved 1 tablespoon fresh thyme leaves 6 eggs 80ml (1/3 cup) thin (pure) cream 50g piece Parmigiano-Reggiano, shredded 1 lemon, rind finely grated Freshly ground black pepper, to ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 2hrBake 40-45minMakes 12-15 serves Created by Make Me a Baker student Janine Cowen for her Graduation, this classic dessert has been elevated by the addition of a divine hazelnut praline Crème Mousseline filling and roasted rosewater strawberries. "I picked the recipe because it is something I have always wanted to taste and try to bake, but I've never had the confidence to tackle such a complex recipe or even the know-how to make choux pastry. Reading all of the elements was overwhelming at first, but being able to calmly b ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 1-2hr (+drying time)Makes about 25 biscuits If you're keen to show your loved one/s just how much they mean to you by baking them something irresistibly sweet, then you really can't go past a batch of these gorgeous cookies! The style of decorating used to create them is called 'flood on flood' icing and is a really effective way to decorate gingerbread or sugar biscuits. The key is to be patient, try not to rush and remember your designs will improve with practice. You will need at least three small piping bags an ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 15min (+30min cooling time)Bake 40minMakes 7 cups There really is nothing like a homemade cereal. One word of advice though – don’t leave the cardamom out as it gives this granola an elusive and fascinating flavour. Ingredients 285g (3 cups) rolled oats 150g natural almonds, coarsely chopped 55g (¾ cup) shredded coconut 40g (¼ cup) sunflower seeds 40g (¼ cup) pepitas (pumpkin seeds) 2 teaspoons ground cinnamon ½ teaspoon ground cardamom 185ml (¾ cup) maple syrup 2 tablespoons sunflower oil 2 teaspoons vanilla essence 170g (1 cup) seedless ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 25minBake 45minMakes 4-6 serves If you’re not a big fan of fennel then you may just have to reconsider your standing once you have tried this dish. Baked fennel – particularly when teamed with the saltiness of anchovies, the crunch of crisp breadcrumbs and the savouriness of fresh thyme – is one of the best side dishes winter has to offer. Ingredients 2 tablespoons olive oil 5 anchovy fillets, chopped 60g butter 100g coarse sourdough breadcrumbs 2 tablespoons chopped flat-leaf parsley 4 baby fennel bulbs, trimmed, cut into quarters 12 thy ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 25min (+ 1hr chilling, 2hr cooling and 30min standing time)Bake 1hrMakes 10 serves Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character. Ingredients 1 orange, quartered, core and seeds removed 220g (1 cup) caster sugar 125g butter, melted and cooled 2 eggs, at room temperature 1 tabsepoon orange flower water, or ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 25minBake 40minMakes 6 serves We often think of crisps and crumbles as winter desserts, but please don’t pigeon-hole them! This combination of sweet nectarines and tart raspberries, subtly flavoured with rosewater, topped with a pistachio 'crisp' topping and served with honey-flavoured yoghurt is a sublime summer dessert. Any leftovers are good for breakfast! Ingredients 750g white or yellow nectarines 300g fresh or frozen raspberries or blueberries 55g (¼ cup) caster sugar 3 teaspoons rosewater, or to taste 1½ tablespoons plain flour &nbs ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 15min (+40min freezing and 15min cooling time)Bake 45minMakes 10-12 serves This tart will satisfy any chocoholic tendencies! And if you're truly dedicated, it's also fabulous when made with 70% cocoa chocolate. Toasted walnuts are a great alternative to pecans. Ingredients cocoa powder or icing sugar, to dust cream or vanilla ice-cream, to serve 1 quantity Chocolate Shortcrust Pastry, chilled as directed 75g good-quality dark chocolate, chopped 75g unsalted butter, cubed 1 egg, at room temperature 1 egg yolk, at room temperature 2 tablespo ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 45min (+overnight freezing and 2-3hr cooling time)Bake 1hr10minMakes 12-14 serves Layers of sweet meringue and mango ripple ice-cream combine together with toasty coconut flakes and roasted macadamias to make the ultimate tropical cake – sunshine on a plate really and the perfect summer celebration cake. Ingredients 3 ripe medium (about 300g each) mangoes, peeled and thinly sliced, to serve chopped unsalted roasted macadamias, to decorate lightly toasted flaked coconut, to decorate Meringue layers 6 egg whites, at room temperature 330g (1 ..read more