Vendor: BakeClub Type: Recipe Price: 0.00 Prep 50min (+10min cooling, 15min chilling and 2hrs proving time)Bake 30minMakes 12 serves This amazing Spanish bread is reminiscent of the croissant from neighbouring France – traditionally layered with lard (although I make mine with butter) this brioche-like bread has a wonderful flakiness and rich buttery flavour that is simply too hard to resist. Originally from the Isle of Mallorca it is traditionally served at festivals and celebrations such as Easter however, these days, it is often found on the breakfast table – trust me, it really is ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 20min (+2-2.5hr proving and 3hr cooling time)Bake 1hr 10minMakes 1 loaf This loaf has a beautifully soft crumb and a crisp crust all thanks to a clever combination of gluten-free flours and ingredients. It is great served fresh on the day of baking or toasted after that. This recipe uses a Dutch oven (cast iron pot) or covered enamel roaster which also contributes to the lovely crisp crust and good volume, but it can also be baked in a loaf tin if you wish (see instructions for this at the end of the recipe). Ingredients 120g (4¼oz) fine b ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 40min(+30min standing and 1hr 45 min proving time)Bake 1hr-1hr10minMakes 12-15 serves Hot cross bun meets cinnamon scroll! With all the flavours of Easter plus cinnamon richness, this brings together two all-time favourites… Once you’ve tried it, it will be hard to go back to one without the other. Ingredients ¼ cup (60ml/2fl oz) maple syrup 3 teaspoons pure icing sugar, sifted Salted butter, to serve Dough60g (⅓ cup/2oz) seedless raisins 60g (⅓ cup/2oz) sultanas 55g (⅓ cup/2oz) currants 560g (3¾ cups/1lb 4oz) strong bread or pizza flour ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 40min (+ 30min cooling time) Bake 25minMakes 6 serves A childhood classic given a modern twist, this fruity split is the perfect dessert to share with a crowd. Place all the separate elements in the centre of the table and arm your guests with their own bowl and spoon. Ready, set, go! Ingredients 1 x 500ml (17fl oz) tub good–quality vanilla ice-cream, to serve Salted peanut honey wafers35g (¼ cup/1¼oz) plain flour 55g (¼ cup/2oz) caster sugar 85g (¼ cup/3oz) honey, warmed slightly 50g (1¾oz) unsalted butter, melted and cooled 1 egg white ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 40min (+1hr 45min-2hr 15min proving and 1 hour cooling time) Bake 55-60 minMakes about 50 slices These crackers are based on one of my favourite bread recipes. Baked in small loaf tins then sliced and double baked they make the perfect cracker for a cheese plate. They are perfect to serve alongside a creamy ripe brie, a soft goat’s cheese, or a more robust blue vein cheese. Ingredients 300g (2 cups) strong bread or pizza flour 150g (1 cup) plain wholemeal or wholemeal spelt flour 7g sachet (2 teaspoons) instant dried yeast 1 teaspoon fine ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 20minBake 35-40 minMakes 8 serves Rhubarb and pear make wonderful partners and when teamed with a coconut and macadamia nut crumble topping in this dessert it brings sunshine to the table. The coconut sugar lends a lovely rich caramel flavour but can be replaced by brown sugar if you wish. Ingredients 1 bunch rhubarb, trimmed and cut into 4cm lengths (you should have about 500g trimmed and chopped rhubarb) 750g (about 4) firm ripe pears (such as Josephine, Williams or Packhams) 2 tablespoons coconut or brown sugar Coconut or Greek-style yo ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 30min (+5min standing time)Bake 1hr 5min-1hr 15minMakes 10-12 serves This is one of my favourite cakes – ever! Not only is it super easy to whip up and can be made with a whole variety of different fruits (you can replace the pears with the same quantity of plums, firm ripe nectarines or peaches for example), but it is also incredibly versatile when it comes to serving it. It not only makes for the perfect morning or afternoon tea cake but it is also wonderful served warm with lashings of cream or ice cream for dessert. I’ve also been ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 40min (+ 3 hours proving, 20 minutes standing, and cooling time)Bake 45 min Serves 12-14 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!  Ingredients 525g (3½ cups) strong (baker’s) flour 2 teaspoons instant dried yeast 75g (⅓ cup) caster sugar ½ teaspoon fine salt  Finely grated zest of 1 orange 180ml (⅔ cup) lukewarm milk 2 eggs, plus 1 extra 150g unsalted butter, softened, plus extra to grease Chocolate ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 20min (+1hr 30min cooling time)Bake 60-65minMakes about 20 This is the way the best classic chocolate brownies should be - fudgy but not too dense, rich but not too sweet. These ones are also studded with maple-encrusted roasted pecans to for an added welcome surprise! Ingredients Melted butter, to grease 250g good-quality dark chocolate (45-54 per cent cocoa), chopped 185g salted butter, cubed 3 eggs, at room temperature 220g (1 cup, firmly packed) brown sugar 1 teaspoon natural vanilla extract or essence 110g (¾ cup) plain flou ..read more

Vendor: BakeClub Type: Recipe Price: 0.00 Prep 30min (+cooling and standing time)Bake 40-45minMakes 10-12 serves With an underlying hint of orange and the warm nuttiness of roasted walnuts, this divine cake completely delivers when it comes to a rich, decadent and utterly satisfying chocolate cake. Gluten-free chocolate cakes have been widely adapted as the Passover dessert of choice, and with the absence of dairy, this one is also appropriate to serve following a meat-based main course. Ingredients 75g (⅔ cup) Dutch cocoa powder, sifted 165ml (⅔ cup) boiling water 200g walnuts, t ..read more