Challah - rich with eggs, glazed with egg wash plaited festive bread. It is traditionally baked for the Sabbath and Jewish holidays, commemorating the manna from heaven to the children of Israel during the Exodus from Egypt.
Cheat's sourdough, with yeast but fermenting over 24 hours. The texture is great, big air bubbles like in the real article and the taste is very, very close. Crusty on the outside, chewy crumb, you might be easily fooled into thinking it’s IT.
Cheese scones don't rise as imposingly as fruit or plain scones – the cheese weighs things down after all considerably, so they will be a bit squatty and wonky. You might shirk from the idea of using diced cheese rather than grated...
Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.
Crunchy cheese and black pepper biscuits shaped like buttons. Crisp, peppery, with a hint of garlic. Only the button element arguably redundant, especially that it’s damn difficult to make these biscuits perfectly round and stay round whilst baking. I found the recipe in Short and Sweet by Dan Lepard.
Cheese biscuits or cheese straws made from Rugelach pastry rolled up with copious quantity of grated cheese. Lethal. Devastating. Deadly little things if you’re watching your weight. You can’t have just one.
Cheese bites made with rugelach pastry, with grated cheddar. Rugelach is the pastry base and it’s the easiest and nicest pastry in the world – just three ingredients, kneaded together by hand or in a mixer in no time at all and can be used in all kinds of products.
Cherry and marzipan cake: a simple buttermilk cake batter with glace cherries and a layer of homemade marzipan. Result: stunning. Just try. And don’t you DARE use shop bought marzipan!
Sweet triple cherry buns - with jam, dried and glace cherries. The dough is gorgeous. My grandmother used to make this type of dough, stretch it, focaccia style, into the bottom of a large baking tray, then put fresh soft fruit on top and cover the lot in crumble.
Cherry chocolate bread, sourdough brioche with a mix of white chocolate chips, glace cherries and almond flakes. Bread making is funny like that – complete black magic and hocus pocus when uninitiated.
Braided chocolate brioche, not too sweet and perfect for breakfast. The braided bread is quite a challenge for me, the messy baker. I’m absolutely no good at tidy shaping. My challahs invariably have one end thicker than the other. Spacing of cookies suffers in giant quadruples melded together. And I am a lousy cake decorator
Chocolate cake with apricot filling and chocolate ganache. So what’s special? It’s chocolaty all right, but it’s got a whisper of apricot jam which was made to be in a marriage with chocolate, it has dark chocolate ganache...
Biscuits with milk and white chocolate chip chunks. These are very nice biscuits – Dan Lepard’s recipe from Baking with Passion – but cookies they ain’t. A bit too austere, not quite the whacking amount of sugars as in the classic cookies, a bit too much flour and they don’t spread.
Chocolate covered and jam filled gingerbread cookies. Lebkuchen are rather indulgent spiced honey cookies and I’ve taken the indulgence to the next level here – by filling them with jam and dipping them in chocolate.
Crack or crinkle cookies, deliciously soft and chocolatey, wrapped in cracked icing sugar coating. These biscuits are fairly easy to make, although the eggs need to be beaten to almost a genoise volume.
Chocolate genoise cake with layer of raspberry buttercream and whipped chocolate ganache frosting. I can wholeheartedly recommend that combination for a birthday or a non-birthday cake. It can be prepared in stages.
Double chocolate muffins, wonderfully gooey in the centre and a doddle to make. These little things will surely be firm favourites with whoever you make them for, builders or not. Incredibly easy to make it must be said - you needn’t even take care not to overmix like usually with muffins.
Chocolate loaf cake with crunchy streusel; not too sweet, not too sickly, just right. With a large mug of milky coffee it will go down a treat even at half past seven in the morning.
Chocolate whoopie pies with marshmallow frosting. The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
Easy chocolate cake with yoghurt, honey and shaved chocolate. The batter is ready in about three minutes and the cake is almost healthy – not much fat and not much sugar.
A different take on a Christmas pudding, with carrots and dates, baked instead of steamed. A cross between a carrot and date cake, a lighter sticky toffee pudding, baked not steamed, sauce still served – this is the one to try.
Christmas Stollen with homemade marzipan. Stollen tastes absolutely divine when still warm from the oven but it keeps surprisingly well, better than panettone, admittedly not as light and fluffy.
Ciabatta bread - a terror to make but delicious. The end product tasted great though, definitely authentic, even though it looked like nothing at all. Excellent toasted. Delishhh hot-pressed into a panino. It is a ‘panino’, mind – you only ever order a single one, don’t you? Well, it’s a ‘panino’ in singular, ‘panini’ what the place has on offer, plural.
Wholemeal cider bread with chunks of apples. They allegedly came up with this bread in Normandy but I think anyone could do it: just have a drop of cider (or calvados) and decide you’ll chuck all those apples into the bread do, for a prank.
Easy sour cream cake with a cinnamon swirl. I set out to make the cinnamon marble cake and recalled an abysmally failed marbling from a couple of years back – a massive clump of white batter was sitting on top of the dark, or the other way round.
Cinnamon swirls with raisins and maple syrup. Almost like Danish, only easier to make. Best straight from the oven. If you keep them – give them a two minute grill attention.
Classic plain English scones, light and fluffy. Cream tea is an afternoon meal, not necessarily taken in the afternoon and not always incorporating tea.
Crusty and airy ciabatta loaves. Why ‘coccodrillo’? Oh please - don’t these loaves look just like gnarly little crocodiles?
Super easy coconut loaf made with shredded coconut. This must be the quickest cake in the world. I wish I could say it is also the finest but the two things rarely go hand in hand.
Colomba Pasquale - Italian Easter bread baked in the shape of a dove. I know that different parts of the world have different celebration cakes for Easter: Simnel, Roisinbrot, Kulich, and so many others.
Soft cookies made with condensed milk, with added chocolate chips and cranberries. These things are truly disgustingly nice (there should be a Disgustingly Nice category on Fiend, don’t you think?), unbelievably easy to make and keep, if you let them.
Savoury muffins with sweetcorn and bacon, with plain flour and polenta in the mix. A little bit like old fashioned corn fritters except baked into muffin shapes. The recipe comes from Dan Lepard’s ‘Short and Sweet’.
Courgette loaf cake or what to do with courgette glut. Let’s be honest here: this is no Great Bake Off contest entry. It’s fairly bland, similarly to the vegetable; will benefit from vanilla, cinnamon, nutmeg, almond essence, lemon zest and whatever other flavourings you can think of.
Courgette sandwich loaf - tasty, sliceable and excellent when toasted. This is a twist on my onions-and-mash deli bread, a lovely loaf in itself albeit really quite oniony.
Cranberry gingerbread cake, sweet and tart, spiced and festive. Totally perfect for those freaks like me who detest Christmas pudding and fruit cake.
Croissants made with overnight proving dough laminated with butter. If you’re lucky enough to be living in France you get them from your boulangerie, but actually there's nothing like the homemade thing in terms of flavour. Is it difficult?
Croquants aux amandes, French almond cookies. To be honest, I’m not entirely sure if these cookies should be crunchy or gooey. ‘Croquant’ suggests the former, meaning precisely that, but I found the ones baked a bit less nicer.
Crunchy, melting in the mouth biscuits, a bit like Fox’s Crunch and Creams only better. Crunchy is good when it melts in your mouth and tastes of butter and sugar - which is basically what the biscuit is made of.
Cupcakes with smashed blueberries and lemon zest. Whatever you call these, and I decided in the end to rechristen them ‘cupcakes’, they are damn nice.
Dabo - Ethiopian honey and milk bread. Delicious fresh from the oven, but it makes great toast as well. You can shape it into a plain round loaf or plait it like challah.
Danish bagel wheels, savoury pastry pinwheels with sesame, poppy and almonds. A savoury twist on raisin wheels, these pastries are made the easy way: the laminating process, usually so troublesome, is shortened here by maturing the dough in the fridge for a couple of days.
Danish pastries with jam and raisin wheels - brushed with lemon icing. Just about the best thing ever – laminated dough. On average I bet people don’t realise that it’s actually simple bread dough enriched with butter.
Shortbread bars with date, orange and cinnamon filling. Sadly - this won't be about All Bar One, speed dating or trendy wine places. Shame, I know, but then I don't know much about speed dating, in fact haven't dated much at all recently.
Deli bread - slices beautifully, moist and flavoursome thanks to the addition of onions and mashed potatoes. This is a perfect loaf for salt beef or pastrami sandwiches. Chop up some gherkin on top and mazel tov!
Deli style rye bread with caraway seeds, great for sandwiches and excellent for toasting. Leave out caraway if you don’t like it!
Dome cake made with genoise sponge filled with raspberry mousse and buttercream. A lot of faff, admittedly, but it definitely delivers the ‘wow’ factor.
Bun-e-ttone, a combination of panettone dough and hot cross bun flavouring, the best possible bake for Easter. I thought it would be nice to make one large and 11 small bunettones, after the Simnel cake fashion of featuring 12 or 11 marzipan balls
Easy chocolate brownie, intense and fudgy but unbelievably quick to make. My best to date recipe for brownie is quite intricate, with beating eggs to a fluff and then folding and folding.
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