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Panettone - classic Italian Christmas sweet bread. Yes – it’s doable. A word of warning though: it’s a fickle, capricious beast in the truly Italian style, la donna è mobile and so is panettone.
Panpepato, Italian classic Christmas dessert from the province of Siena, is the ancient version of panforte di Siena, Italian biscuits packed with fruit and nuts. Panpepato is spicy, peppery and very chocolatey.
Pão de água, Portuguese water bread is a white sandwich loaf that’s light, airy and fluffy inside and has a wonderfully crunchy crust on the outside.
Original Parker House bread rolls, created in the famous Boston hotel, soft and buttery. It's a classic dinner roll, shaped like a folded half-round and brushed with lots of butter.
Old fashioned Yorkshire parkin is a sticky, glorious cake full of ginger and spice, treacle and golden syrup, thoroughly traditional for the Bonfire Night.
Parmesan scone loaf with whipped Stilton and cranberry sauce is the perfect Christmas breakfast idea. It can be baked in advance and sliced, toasted and buttered on Christmas morning.
Parsnip and orange cake with cinnamon and raisins. Very similar to carrot cake though not quite as moist, it’s good enough to bake at Christmas instead of the fruit cake.
Partybrot, traditional German sharing bread, white and brown pull-apart rolls. It's bread baked in Germany and Switzerland, tear 'n' share rolls perfect for potluck.
Elevate your dessert game with passion fruit cake with crunchy coconut crumble recipe. Indulge in the perfect blend of sweet and tangy flavours of passion fruit, topped with a crunchy and delicious coconut crumble. This easy-to-make cake is a showstopper for any occasion. Get the recipe now and impress your guests with this unique dessert!
Peach pound cake is the richest, most buttery and tender crumb made with peach puree, with diced fresh peach embedded in the batter. Jerrelle Guy’s recipe from NY Times Cooking with minor tweaks.
Italian style pear tart with an easy sponge base, soft yoghurt filling and pear, cinnamon and almond topping. A cross between a pear tart and a pear cake.
Pecan Linzer bars with easy, nutty shortcrust pastry and jam filling are one of those ultimately comforting sweets: a posh version of jammy shortbread bars.
Petit beurre biscuits: the childhood throwback and a plain and simple accompaniment to a cup of tea or coffee. Easily made with a special stamp cutter.
Plain scones with pineapple flavour, soft and light. There is no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything.
Pissaladière Provençal is a simple savoury tart from Nice, with onion, anchovy and olive topping on pizza dough. In other words, salty fish on pizza!
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.
Pistachio and lime loaf cake, with apricot and honey topping. So there we have it – health in a loaf tin. Well okay – there is a bit of sugar and flour added, plus a generous amount of butter...
Pistachio lemon shortbread bars, with nutty shortcrust base and tangy lemon topping filled with more pistachios. Those New York Times recipe inspired bars or slices are easy to make, easier to eat.
Pistachio morning buns, a treat for breakfast, with cardamom scent and toasted pistachio and sugar crunch. Made from enriched bread dough on tangzhong milk starter.
Pistachio and cherry tart based on Ottolenghi’s recipe, with pistachio paste frangipane filling studded with glace cherries. It’s bliss. It’s the queen of tarts.
Easy pita bread, ready in an hour. Pita is very gratifying because you eat bread, but so thin and not a lot of it that you can pretend you’re having a no-bread salad.
Plain scones, or biscuits as they are known in America. This version has cheese in it but a couple of spoonfuls of sugar and some cinnamon will make a decent sweet version.
Soft and rich brioche base with plum and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
This is the best and the easiest plum cake with crumble topping. German plum cake with streusel where plums can be swapped for any other soft fruit, it's brilliant every time.
Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing for those whose sweet tooth is awake at breakfast time.
Poilâne corn sablé biscuits, made to the recipe from Poilâne bakery with very fine corn flour, look like little suns. Sablés are French shortbreads: sandy coloured and deliciously crunchy.
Recipe for pain Poilâne, whole grain stoneground sourdough bread. Poilâne style miche is a large rustic loaf made with natural sourdough leavening.
Pompe à huile, sweet olive oil brioche traditionally served in Provence, South-East France, at Christmas. With orange flavour and a strange name (‘oil pump’), it’s one of 13 Provençal Christmas desserts.
Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. It's buttery and tender, dense with blue poppy seeds.
Porridge bread with honey, linseed and sunflower. I call this tasty loaf 'porridge bread' because it uses overnight soaked oats rather than leftover porridge.
A classic pound cake with simple apricot jam glaze, made with equal amounts of sugar, eggs, flour and butter. Also known as quatres-quarts or madeira cake.
Mini puff pastry savoury tartlets with prawn, spinach or bacon and cheese homemade fillings. They might be a 70s throwback but still the favourite party food.
Pull apart sourdough dinner rolls, white and wholemeal, with garlic, tomato, cheese and herb fillings. The perfect party bread! These sourdough dinner rolls are baked together to tear and share.
Pumpkin and cranberry pie with filling made with condensed milk and canned pumpkin purée. Homemade pie crust from scratch and a cranberry layer are the winning factors in this festive pie.
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 spiced with cinnamon and nutmeg, baked in a Bundt tin. The cake is incredibly easy to make, with boiled raisins, no eggs and no milk; hence also called a wartime cake.
Raspberry and almond slice, a gorgeous buttery traybake with flaked almonds, sugar and butter topping: it’s easier to make and tastier than Bakewell!
Ottolenghi teacakes are really mini ring cakes but perfect with afternoon tea so who can argue? My version has raspberry and chocolate glaze topping.
Raspberry and lemon Battenberg cake made in a regular square cake tin, wrapped in homemade marzipan which makes it taste simply heavenly.
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 crumble bars with oats, brown sugar and fresh berries; recipe adapted from the New York 'Baked' bakery cookbook.
Raspberry meringue roulade: the perfect dessert recipe by Ottolenghi, with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios.
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...
Raspberry sponge cake recipe, with fresh berries scattered on top of light and airy cake batter. Dust with icing sugar for a perfect summer dessert.
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.
Ricciarelli, almond shaped and almond flavoured biscuits from Siena, traditionally made and gifted for Christmas. An authentic recipe for these delightful marzipan sweets.