Sourdough pull-apart dinner rolls with garlic, tomato, cheese and herb fillings. Here’s my bakers’ party bread: sourdough of course, although I’m still a dilettante who doesn’t calculate her hydration levels.
Pumpkin pie with crust made from scratch and a cranberry layer. What do you know? It is an improvement – and marrying the festive, autumnal couple clearly produces a stable relationship.
Pumpkin bread spiced with cinnamon and cloves, with walnuts and cranberries. I’ll say it very quickly: pumpkin bread is good. Very much the thing to do with this tin of puree knocking about the cupboard.
Raisin cake with a hint of spice, baked in a round Bundt tin. A bucket cake, this, well and truly. Bucket cake, if it needs reminding, is a concoction created by throwing things into a bucket and stirring them around a bit.
Raspberry and lemon Battenberg cake made in a regular square cake tin, wrapped in homemade marzipan which makes it taste simply heavenly.
Light and airy sponge cake with a layer of raspberries on top. The secret is to push the fruit into the cake mix, otherwise you’ll end up looking into the oven every five minutes and deciding it’s still not cooked in the very middle – the raspberries on top are too juicy and wet!
Sponge cake roll with cream and raspberry filling. A Swiss roll, jelly roll, or cream roll – it can be filled with buttercream, mascarpone or whipped cream plus any seasonal or frozen fruit. Truth be told, it’s lovely even rolled around good jam.
Raspberry muffers are not muffins. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses...
Roasted red pepper and sun-dried tomato foldovers in simple granary bread dough. They are also known as ‘slippers’ because of their shape.
Red velvet cake frosted with a cream cheese, mascarpone and whipped cream filling. It’s an excellent cake, totally suited for a birthday, layered and all, frosted and decorated – a beauty.
Redcurrant cake, light and buttery sponge topped with fresh tart redcurrants. Redcurrants doth not only jelly maketh, but cake in summer too.
Raspberry and rose flavoured heart shaped cookies with buttercream. Instead of a Valentine card bake a batch of these dainty cookies, tender, sweet and fragrant.
Cheat's sourdough, with yeast but fermenting over 24 hours, with added rosemary and seeds. The taste beats no knead. The texture is fantastic every time. If you have a clay cloche or a cast iron casserole – a no brainer and will come out crusty as anything.
Plain focaccia with rosemary and salt flakes; easy to make, divine to eat, warm or cold. Authentic Ligurian recipe from Samin Nosrat’s Salt, Acid, Fat, Heat.
Rustic loaf with low yeast content, heavy crust, open crumb and great flavour. The starter, as per expectations, rose up and bubbled – you only really need a tiny amount over 16 or 24 hours’ fermentation and the wild stuff in the air and in the flour will do their job.
Rye crispbread, Swedish knäckebröd style thins, full of flavour and quite easy to make. Inspired by Nigel Slater’s recipe, mine is twice baked to make it crunchy but not burnt.
Rye sourdough bread on rye starter, made with 60% rye and some wheat flour, flavoured with caraway seeds. Let it cool completely before slicing; it's best after a day or two.
Sourdough light rye bread with yoghurt. Rye bread is usually thought of as dark, stodgy, dense and weird; Pumpernickel or Borodinsky. There is absolutely nothing wrong with that type of bread but it’s not ideal for toast with butter and jam, for instance.
Chocolate sable biscuits with raw cocoa nibs and sea salt flakes. Meltingly tender biscuits with wonderfully crunchy cocoa nibs – these are grown-up choc chip cookies.
Sacher torte - as close as you can get to the real thing, rich in chocolate with a hint of apricot jam. This particular recipe should be trusted because it’s Austrian – from Austrian official travel site.
Incredibly tasty famous San Francisco sourdough bread - baked using two different methods. The recipe comes from ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
Homemade sausage rolls – or rather home assembled. A twist more than a recipe. Adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is...
Scalded rye and honey loaf with a hint of cinnamon. Scalding the flour works well towards softening the crumb and prolonging the life of a loaf.
Schiacciata di uva - Tuscan grape focaccia. The Italian and the French have a lovely way with flat dough – they salt it, stuff it with olives, ham, cheese, soft fruit, preserves, sugar - whatever you like. This one is harvest festive bread.
Easter spiced biscuits with currants and vanilla icing. This particular recipe uses a mix of wholemeal and plain white flours and – as dubious as I might be about its authenticity, it is a winner as the biscuits taste more unusually crunchy and earthy, less like something you might find next to your coffee cup in any old café.
Crunchy seed crackers made with a mix of 7 seeds; gluten free and keto-friendly if you skip millet grain. Great as a snack, broken over a salad for a topping or served on a cheese board.
Seeded and wholemeal, these dinner rolls are still fluffy and airy, perfect with a bowl of soup. This recipe makes an awful lot of them, 18 at least and God knows how many if you shape them smaller.
Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!
Pumpkin and sunflower seeded rye sourdough, German style blonde Pumpernickel. Sourdough on rye starter with only a small addition of wheat flour which can be replaced with spelt.
Seeded sourdough batons with barley, oats and millet grain fermented over four days. My obsession with sourdough isn’t letting up. I’ve got five little – not so little – pots of sour in the fridge, like Winnie the Pooh and his pots of huny.
Sfogliatelle, Italian leafy pastry bites, with creamy ricotta filling. Lobster tails, as they are also known (easy to guess why), must be one of the nicest things that come out of Italy – and that’s of course a serious claim.
Classic shortbread made in the easiest way, flavoured with lemon and sprinkled with sugar. Short. Crunchy. Melty. A spray of crumbs when broken. Sugar covered.
Sicilian pistachio cookies are delicious, meltaway biscuits easily made gluten free. They are about the second best thing you can do with only egg whites, nuts and sugar. Up there with madeleines, financières, said macarons, tuiles and croquants.
The best chocolate cake with dark chocolate frosting. Now what we’ve got here is a shortcut to the best birthday cake ever.
Easter Simnel cake with dried fruit, marzipan layer and icing on top. I decided to forgo the double marzipan whammy for fear that it would make an impossibly sickly end product – also I don’t have confidence in my grill, and my homemade marzipan needs to be cooked.
Easter Simnel cake made with yeasty dough, with marzipan layer inside and marzipan topping. This is Simnel cake made with yeast dough – it appears that the Victorian version was baked thus, unlike the modern variety which, basically, is just like the Christmas cake sans so much booze and fruit.
Snickerdoodles, butter cookies with cinnamon coating. Make them with kids so they roll the dough balls in sugared cinnamon like dung beetles. Also tempting to add choc chips – but then you’d turn the funky snickerdoodles into plain old choc chip cookies which would be a shame.
Soft white, floury old-fashioned baps. The best vehicle for an old-fashioned bacon butty and perfect housing for burgers as well – I’m telling you, stuff the little sesame buns.
Sourdough baguettes on wheat starter, fermenting over 36 hours. They taste like they came from a French boulangerie, and just look at those air bubbles…
Sweet sourdough pull apart buns filled with jam. Impossibly sticky, and that’s before the icing. The jam puddle at the bottom of the tin. Pull apart sweet buns are a nightmare to eat but such bliss.
Sourdough no knead white bread on starter made with pineapple juice. Very tasty bread – next time I’ll add some wholemeal or even whole grain flours for a sharper taste.
Soft crust sourdough sandwich loaf bread baked in Pullman tin. Pullman tin is simply a loaf tin with a lid; you can fashion the same thing from foil-wrapped heavy baking sheet placed on top of a regular loaf pan.
Chocolate cake with dark chocolate topping and spider web white chocolate drizzle. The cake is so easy to make it’s embarrassing – but excellent for the kids to be engaged.
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nuts topping. Spanish empanada meets Greek spanakopita!
Homemade egg white sponge fingers, aka ladyfingers or savoiardi, for your next trifle, tiramisu or chocolate mousse. Or they might just disappear on their own.
Sticky fig upside down cake. The figs get sticky and melt into the almond layer; and if they don’t look quite as appealing as I was hoping – well, the proof of the pudding and all that.
Sticky toffee pudding - date cake with delicious toffee sauce, best served warm. Let’s face it: it’s a date cake. Easy to make, nice and slightly gooey, there’s absolutely nothing wrong with baking it, leaving it dry and eating a slice or two cold.
Stollen bites, mini treat versions of the German fruited Christmas log. I make them with pistachio marzipan and apple marmalade and they are completely irresistible.
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