St. Louis gooey butter cake made from scratch, with the best gooey buttery topping. The gooey butter is sold as breakfast pastry and there are two variants, fiercely defended by the respective factions. One: ready cake mix and a cream cheese topping sounds lovely and easy but the yeast base and buttery sugary goo on top appeals to me with the force of the original.
Focaccia with olive oil, fresh grapes and crumbled blue cheese. I am not quite sure why grapes are not popular as cake ingredients. All summer berries, cherries, stone fruit and apples get to play, jumping into soft sponge, orderly marching onto tarts, drowning in runny clafoutis and sweating gently underneath crumbles
Little ham and cheese pastries made in the shape of crescents. These little pastries are enormously moreish, originally meant for breakfast or brunch but I see them disappear from the tray at all times of day.
Hamantaschen - cute triangular biscuits with poppy seed or fruit filling, made traditionally for Purim. Eaten at Purim, the Jewish holiday commemorating the defeat of evil vizier Haman in ancient Persia, who planned on killing all the Jews in the Persian Empire. His plans came to naught thanks to the hero Mordecai helped by the Queen Esther. Haman hung from the gallows, having allegedly had his ears cut off.
Hazelnut ricotta cake, with poppy seeds and an apricot jam and grated chocolate topping. A grownup cake - none of that bish bash mix-everything-together nonsense: you have to separate the eggs...
Hokkaido milk bread made using the tangzhong method. Hokkaido milk bread is also the basis for the best breadcrumbs in the world, panko.
Cinnamon honey buns glazed with butter and honey, made from sourdough. Sure enough, honey buns recipes galore out there. And the most interesting fact about them is that they seem to be much valued prison currency and I’m not using any slang here.
The best hot cross buns with proper piped crosses and honey glaze. I start baking them in March, regardless when this movable feast will fall on, and I probably bake up to 50 in a season! Because there’s nothing better for breakfast in early spring than a hot cross bun.
Hot cross buns with raisins, dried apricots and citrus peel. None you can buy in the shops are a patch on homemade. They keep rather well and only on the third day had to be toasted a little.
Jamaican hummingbird cake is a wonderful thing: easy and unpretentious, but gorgeous enough for a birthday or wedding. Try my version with crushed pineapple, pistachios and apple buttercream.
Hungarian flourless hazelnut cake with buttercream filling. This is a fantastically nice cake that incidentally happens to be flourless, just so, and anyone will completely love it, gluten-shy or not.
Ice cream sandwiches in choux pastry buns, with ice cream flavour of choice, homemade or your favourite brand. I first made choux pastry at the age of about 11, in my technology lesson at school.
Island buttermilk cake: no eggs, no butter, just fresh berries and the magic ingredient - buttermilk. The cake originates from Cranberry Island Bakery in Maine which sadly is no more. Huge shame as their defunct Facebook page also shows some divine whoopies.
Italian ricotta cookies, soft and tender lemon biscuits made with ricotta cheese and butter. Soft and pillowy, the icing is optional and the sprinkles even more so.
Italian yoghurt cake, or torta allo yogurt, or torta 7 vasetti. Also known as gâteau au yaourt in France. Lovely and moist, fragrant with lemon zest.
Large supersized jam tart with easy shortcrust pastry bottom and lid, and no rolling out involved. Get that jar of your best raspberry jam into action!
Japanese milk bread rolls made with tangzhong: a starter cooked like roux, with flour and milk. The roux, or tangzhong, is then mixed with the rest of more ordinary ingredients; proved, shaped and baked in rolls or loaves, whose heel, incidentally, is made into panko.
Mokonuts-style jewelled cookies with chopped pistachios, dried apricots, cherries and dates. So tasty you’ll want to visit the Paris bakery instantly. Or make double the amount.
Joululimppu - Finnish Christmas bread with buttermilk, black treacle and caraway and fennel seeds. What a lovely bread this is! Unlike any other loaf. Goes beautifully with a little smoked salmon on Christmas morning.
Julekake, Norwegian Christmas bread with raisins, citrus peel and cardamom flavour. Now this is what I call Christmas Day breakfast - and even better on Boxing Day, toasted and thickly buttered. Better than a brioche - firmer and more substantial, and not so rich.
Koulourakia are Greek Easter butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
Festive Krantz cake with chocolate and walnut filling - quite unusual. No idea what its name means and no, it’s not the same as Kranz – creamy ‘crown’ cake. I found my recipe in ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
Kubaneh, Yemeni Jewish bread traditionally baked slowly overnight, is the original croissant except with none of the hassle and lots of fun in the making.
Lazy bread: no kneading, no shaping but still a good flavour. It’s a good option when you’re feeling particularly lazy, that’s why I called it lazy bread.
Lebkuchen - soft, honeyed cookies, similar to gingerbreads. Lebkuchen are of German provenance, invented by Franciscan monks in the 13th century.
Lemon drizzle cake with poppy seeds. The kind of cake that can make you hum when eating it. It’s the one-slice-is-never-enough cake. It’s the how-come-there’s-none-left? kind of cake. And it’s easy, easy-peasy, even my nephew could whip it up.
Lemon and pistachio bars with nutty lemon topping on shortcrust base. It was the pistachios that attracted me in this recipe, featured in NY Times Cooking.
Lemon butter cake, soft and spongy, made with condensed milk and flavoured with lemon zest. I love this recipe: it calls for 125g condensed milk which is about two thirds of a tin. And what with the remaining milk, you don’t want to waste it, do you? And the cake is quite nice too.
Pound cake with lemon syrup drizzle and light icing glaze. This was a super-disappearing cake – only a few crumbs were left by Sunday afternoon.
Lemon polenta cake, tender and not too sweet; wonderfully crunchy on the bite. It’s gluten free, easy to whip up and it looks like a round of delicious sunshine on the plate.
Lemon ricotta cake Italian style. This is a very good baked cheesecake, not overly cheesy and not too sweet. I’ll say whack in even more lemon – it doesn’t come through that much.
Light rye bread with linseed, sunflower and pumpkin. Rye bread is a totally different story than wheat. Where wheat bread is fluffy, rye is stodgy. While white loaf is crusty, rye is practically all crumb. Wheat best fresh, rye has to stand overnight in order to even slice it.
Condensed milk cake with vibrant lime flavour: easy, tender and buttery like a good pound cake. You can put that tin from the back of the cupboard to good use!
Lime marble cake with lime syrup drizzle. Limes both smell and taste gorgeous. The best bit in making this cake was grating the lime zest. Well – almost the best bit. Eating it isn’t bad either.
Lime yoghurt pistachio cake with lime and rosewater syrup drizzled all over it: I swear there isn't a better cake made with yoghurt. Or lime. Or pistachios.
Linzer torte, hazelnut shortcrust tart with raspberry filling. Linzer torte is the flagship Austrian tart/pie: my grandmother was brought up near Linz so it’s close to my heart. Hazelnuts are obligatory; toasting them isn’t, so if you can get hold of ready-ground nuts, I’ll forgive you.
Lumberjack date and apple cake with caramelised coconut topping. Try as I might, I can’t trace the origin of lumberjack cake or why it is called thus.
Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.
Classic French madeleines, buttery and melting. The cookie is lovely – and don’t listen to the evil people who tell you it’s all right to make madeleines with whole eggs.
Malt vinegar rye bread with coriander and caraway seeds. It keeps well especially wrapped in oiled paper but when it goes slightly dry by all means stick it in the toaster, just not for a long while. Delicious. And it's not fluffy, that's for sure, but far from stodgy.
Crusty and chewy French dimple rolls with whole grains and malted wheat flakes. A recently refreshed sourdough starter, malted flakes or powder, some whole grains and a dimple.
Light granary bread made with half and half malthouse (malted grain) flour and white bread flour. Basically - the bread 'with bits', it's as tasty as it's healthy.
Easy malthouse or granary loaf. This is a wonderful loaf using whole grain flour, baked in a Pullman tin but just as good in an ordinary loaf tin. Makes the best toast in the world.
Maple shortbread bars with almonds and pistachios. I like nuts but pecans and walnuts are probably my least favourites so I replaced them with what I like best: almonds and pistachios.
As homemade brownies go, they don’t come any better than my marshmallow brownies, with marshmallow made from scratch or, more sensibly, marshmallow fluff.
Muffin-shaped buns made from rich yeast dough, filled with home made marzipan. I baked them in a bun tin, a muffin tin will work just as well but they can be simply placed onto a baking sheet and will keep their shape.
Marzipan and shortbread biscuit chocolate coated bars, made from scratch. Like Twix, only better; like Ritter Sport’s all best bars combined into one.
Mascarpone blueberry cake, rich and velvety with a tangy flavour from the blueberries. Mascarpone works lovely in this recipe; especially that it also has blueberries in the mix - both things my firm favourite.
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