Brilliant baking recipes the whole family will LOVE

Let's bake

The wonderful thing about baking is that it can be as simple as whipping up a batch of sugar cookies, or as complicated as constructing a showstopping pyramid of profiteroles. To celebrate World Baking Day on 17 May, we've rounded up our ultimate collection of cakes and bakes, with everything from classic lemon drizzle, New York cheesecake and apple pie to indulgent chocolate fondants and pretty cupcakes.

Read on to discover the only baking recipes you'll ever need.

Peanut honeycomb banana cake

This recipe turns banana bread into something even tastier, with the addition of peanut butter icing and homemade honeycomb (although you could make things easier by using shop-bought honeycomb). If you are making your own, leave enough time to do so, as it needs to be left to set for a few hours. As always with banana bread, this is a great way to use the fruit up before it goes past its best.

Get the recipe for peanut honeycomb banana cake here

Slice and bake cookie dough

This recipe is a real game-changer, letting you enjoy freshly baked cookies whenever the craving strikes. It takes 40 minutes to prepare the chocolate and vanilla cookie dough, then just 20 minutes to bake from frozen whenever you want warm cookies. You can also add extra toppings, such as rainbow sprinkles or caramel sauce, just before baking.

Get the recipe for slice and bake cookie dough here

Reduced-sugar chocolate marble cake

This family-friendly marble cake may contain less refined sugar than the classic version, but it's just as tasty, light and fluffy. This is a great recipe to get the kids involved with, and is lovely served topped with strawberries and raspberries. You could bake two layers and sandwich together with a Greek yoghurt and chia jam filling to make more of a celebration cake.

Get the recipe for reduced sugar chocolate marble cake here

Rosemary banoffee pie

This stunning dessert will impress your guests without you having to be in the kitchen for too long. A classic indulgent banoffee pie recipe, but with a hint of fragrant rosemary in the caramel to balance out the sweetness, it's perfect for dinner parties.

Get the recipe for rosemary banoffee pie here

Nutella cornflake brownies

This recipe offers a decadent twist on the traditional brownie, with a dense, fudgy, chocolate-loaded base and a crispy, crunchy, Nutella and cornflake layer. Do note that the brownies need to chill in the fridge for at least six hours before slicing and serving.

Get the recipe for Nutella cornflake brownies here

Clotted cream and lemon drizzle bundt cake

Here lemon zest and juice give a fresh, zesty twist to a classic bundt cake, while the addition of clotted cream in the batter ensures a rich and incredibly moist result. Decorate with edible flowers and rosemary to make a pretty dessert centrepiece and serve with double cream.

Get the recipe for clotted cream and lemon drizzle bundt cake here

Walnut and orange cake

This deliciously sticky and sweet cake is the perfect afternoon treat, especially when served with a scoop of vanilla ice cream. The recipe by TV chef James Martin is a twist on a classic Spanish orange cake, with added walnuts and an orange juice and walnut liqueur glaze. It takes just 20 minutes to prepare and 50 minutes to bake, so it's a great one to have in your repertoire.

Get the recipe for walnut and orange cake here

Banana bread porridge loaf

This hearty recipe packs in porridge oats, dried fruit and sweet bananas for a wholesome riff on traditional banana bread. It's perfect as a snack or for breakfast, especially topped with nut butter and berries. You can freeze the loaf in slices for up to three months, then simply defrost in the toaster when you fancy a delicious, healthy bite.

Get the recipe for banana bread porridge loaf here

Lemon drizzle cake

What's not to love about a classic lemon drizzle, with its soft, citrus sponge and crisp lemon glaze? This easy recipe uses buttermilk, but just substitute for an equal quantity of milk with a squeeze of lemon juice if you don't have any to hand. It's a great bake for beginners; although the recipe is simple, the flavours are bright and zingy – and a little pretty decoration takes it to a new level.

Get the recipe for lemon drizzle cake here

New York cheesecake

This recipe for the classic American cheesecake is utterly delicious. Baking the cheesecake slowly and gently yields the smoothest, silkiest texture. A few tips to achieve perfection: use full-fat cream cheese or the filling will be watery, and be careful not to overcook it – the cheesecake will keep cooking as it cools. Serve with a simple compote made from frozen berries.

Get the recipe for New York cheesecake here

Peanut butter caramel brownies

Rich and chocolatey with a subtle, savoury note from the peanut butter, this recipe is a delicious alternative to classic brownies. The trick is mixing the peanut butter with caramel sauce (from a jar), then swirling it through the batter. The brownies are easy to assemble in just 20 minutes and are particularly lovely served warm with vanilla ice cream.

Get the recipe for peanut butter caramel brownies here

Orange and almond cake

This marvellous cake has a base of boiled oranges, which you cook until very soft, then blitz in a food processor. You then simply add ground almonds, beaten eggs, sugar and a little baking powder. It's also gluten-free, if you ensure the baking powder is. Serve slices of this dense, sweet cake as a dessert, accompanied by thick, cold cream and perhaps a final flourish of orange zest.

Get the recipe for orange and almond cake here

Burnt Basque cheesecake

This delectable cheesecake is popular for good reason. The filling, made from sugar, single cream, cream cheese and yoghurt, is silky and smooth, while the 'burnt' exterior has a wonderful, caramelised quality. This simple version is made with cream cheese, although you could use a very soft goat's cheese instead for a pleasant, slightly peppery, savoury note.

Get the recipe for burnt Basque cheesecake here

Chocolate chip cookies

A great chocolate chip cookie recipe is a must-have. The bonus with cookies is that you can freeze the raw, shaped dough and always have fresh soft and chewy bakes on standby. You need to chill the dough until firm in the fridge, then cut into pieces or roll into balls. Open-freeze – on trays uncovered in the freezer – then put into plastic bags or containers. Bake from frozen, adding a few extra minutes to the cooking time, or thaw overnight in the fridge.

Get the recipe for chocolate chip cookies here

Carrot cake

If you've been searching for a foolproof carrot cake recipe, look no further. The sponge mixture is very forgiving, so you can even make it a day ahead and leave in the fridge until you're ready to bake. The frosting is a little more demanding: your ingredients need to be at room temperature, plus you must use full-fat cream cheese and the best butter you can find. Cheaper butter and low-fat cream cheese can be a little watery, which will give you a thinner frosting.

Get the recipe for carrot cake here

Vanilla layer cake

This layer cake has a gorgeously rich, moist sponge that’s nonetheless easy to make, with a batter that can all be piled into one tin. The sponge is split once cooled and filled with whipped cream and strawberry jam. It's the ideal cake for a classic afternoon tea and is especially good served with a scattering of fresh berries.

Get the recipe for vanilla layer cake here

Chocolate fondant

These individual desserts have a crisp exterior that, when cracked open with a spoon, reveals oozy, chocolatey sauce within. The recipe says to use dariole moulds, but you can use ovenproof ramekin dishes instead. Serve the fondants with fresh berries and cream, ice cream or salted caramel sauce.

Get the recipe for chocolate fondant here

Overnight cinnamon buns

Cinnamon buns are thought to have originated in Sweden, where they’re known as kanelbulle and are so popular that there’s a national holiday in their honour on 4 October. You can (and should) try this recipe at any time of year, though. The buns are rested in the fridge overnight before being baked and smothered with a maple cream cheese glaze.

Get the recipe for overnight cinnamon buns here

Quick chocolate torte

This quick chocolate torte is a rather glorious dessert. It’s also easy to whip up, taking just 15 minutes to prepare and a further 45 minutes to bake and is also wheat-free, made with butter, dark chocolate, eggs and sugar. It tends to sink in the centre as it cools, but don’t worry – that’s nothing a good dusting of cocoa powder and a scattering of raspberries can't fix.

Get the recipe for quick chocolate torte here

Buttercream fruit cupcakes

The fruit element of these cupcakes comes from a purée that’s beaten into the buttercream and brings naturally sweet flavours and pretty colours to the party. One of the best things about this simple recipe is that you can use any fruit you like and vary it depending on the season or use a variety to create a rainbow of cupcakes.

Get the recipe for buttercream fruit cupcakes here

Strawberry shortcake

It’s hard to imagine a more summery dessert than this one, although in our eyes, a classic fruit and cream–filled shortcake is a winner at any time of year. This one sees a light sponge cake, like a scone, filled with fresh strawberries, half of which are crushed with sugar for extra sweetness. You could use other seasonal fruits such as peaches, nectarines or raspberries.

Get the recipe for strawberry shortcake here

Flourless chocolate cake

Flour might be an essential ingredient in the majority of bakes, but some cakes are all the better for its absence. This flourless chocolate cake is a prime – and very delicious – example. It’s gloriously gooey and rich with rum, prunes and chestnut purée. Experiment with different flavours such as orange zest and ginger and use non-alcoholic rum or apple juice for a booze-free version.

Get the recipe for flourless chocolate cake here

Brown butter, banana, tahini and chocolate cookies

Chocolate cookies are a perennial favourite, and this recipe puts several twists on a classic. Brown butter adds the most amazing depth of flavour with slightly bitter caramel notes, while tahini brings an earthiness that helps to balance the sweetness. This is a great way to use up bananas on the turn too – the riper, the better.

Get the recipe for brown butter, banana, tahini and chocolate cookies here

Crème brûlée cake

Simple is all well and good, but sometimes you need a cake that shows off your baking skills, as well as the amount of time and effort you’ve put in. This cake, with the flavours and caramelised finish of a crème brûlée, is just the thing, ideal for a special occasion or just when you fancy a challenge. There are quite a few technical processes involved, so you’ll need plenty of time and patience, but the result will be worth it.

Get the recipe for crème brûlée cake here

Sourdough brownies

This wonderfully inventive recipe combines two of our favourite things: brownies and sourdough. It’s perfect if you make sourdough loaves and feel guilty about throwing away excess starter, because that’s the key ingredient here. To make this recipe, you'll need a starter that’s equal parts water and flour; it will give the brownies a lovely rise and a mildly fermented note, which alongside the tahini swirl, balances the sweetness brilliantly.

Get the recipe for sourdough brownies here

Vanilla cake

The slightly higgledy-piggledy look of this layer cake is all part of its charm. It also means it’s relatively easy to pull off, yet still striking enough to serve on a special occasion or as a centrepiece dessert. The basic vanilla sponge is baked in five tins and the cakes are layered with fresh fruit and cream. You can experiment by adding different flavours to the sponge – think orange zest, freeze-dried fruits or spices – and by varying the filling.

Get the recipe for vanilla cake here

Grapefruit meringue pie

A classic lemon meringue pie is given a zingy makeover with the help of ruby grapefruits and lime, although you could use yellow grapefruit instead. The sweet pastry in this recipe is homemade, but feel free to use shop-bought shortcrust pastry to make the recipe quicker and easier. The zesty custard filling meanwhile is very forgiving, as cornflour is added to reduce the risk of curdling.

Get the recipe for grapefruit meringue pie here

Seedy almond cake

This nutty, wholesome cake will keep for up to five days in an airtight container, if you can resist for that long! It's perfect with a cup of tea or coffee or try it as a dessert with berries and thick Greek yogurt. The sponge is made with wholemeal flour, seeds, almonds and orange or lemon zest, which gives it a wonderful texture and flavour.

Get the recipe for seedy almond cake here

Ultimate profiteroles

Making choux pastry is perhaps not for complete beginners, but it is easier than you may think. The dough is mostly prepared in a saucepan, then the eggs are added and the mix is left to cool, before being piped and baked. You can make the choux buns the day before, then refresh in the oven to prevent sogginess. Leave to cool, then fill with whipped cream or pastry cream and drizzle with chocolate sauce to serve.

Get the recipe for ultimate profiteroles here

Peanut butter and banana oat bars

Snack bars are often surprisingly easy to make and are usually far more delicious than shop-bought versions. These simple bars, packed with oats, cinnamon, coconut, raisins, bananas, honey and peanut butter are perfect for popping in lunch boxes or enjoying as a filling snack. They'll keep for three days in an airtight container and freeze well once cooked, just thaw at room temperature before eating.

Get the recipe for peanut butter and banana oat bars here

Salted caramel apple pie

This one-pot, shortcut apple pie takes just 10 minutes to prepare and will leave everyone wanting more. The easy salted caramel sauce is made by melting together butter, sugar, cream and salt, before diced apple is added in. Then the mix is simply topped with ready-rolled puff pastry and a sprinkling of demerara sugar and baked until crisp.

Get the recipe for salted caramel apple pie

Baked chocolate cheesecake

If you're a chocolate fan who also adores cheesecake, here's the recipe for you. Starting with a base of chocolate chip biscuits topped with crushed raspberries or cherries, it's then filled with a creamy mix of dark chocolate, cream cheese and just a hint of orange before baking. This pud is very rich, so serve with raspberries or redcurrants to balance the flavours.

Get the recipe for baked chocolate cheesecake here

Marbled coffee ring cake

This centrepiece cake has real wow factor, but isn't particularly difficult to make. To marble the batter, simply make the basic sponge mix and divide between two bowls. Add coffee to one half and marble the two together using a skewer. While the cake bakes, there's an easy coffee glaze to make and the finishing touch is a drizzle of white chocolate – you can use a piping bag or, if you don't have one, spoon the melted chocolate into a plastic bag and snip off a corner.

Get the recipe for marbled coffee ring cake here

Tarte tatin

This caramelised, upside-down apple tart made with puff pastry is a classic French dessert, originally from Normandy. The process starts on the hob, so you'll need a skillet or other deep-sided frying pan which can go into the oven. You'll also want to seek out firm apples that don't disintegrate during cooking: Golden Delicious, Cox or Granny Smith are perfect. Serve with whipped or thick cream.

Get the recipe for tarte tatin here

Bran and blueberry muffins

Muffins with a healthier twist, these are made with wholemeal flour, bran and yoghurt. You can happily use frozen blueberries too. They take just 20 minutes to rustle up and, as the recipe makes a relatively large batch of 18 muffins, you can always freeze some for another day – thaw at room temperature before serving.

Get the recipe for bran and blueberry muffins here

Clementine and cardamom upside-down cake

A classic upside-down cake is usually made with pineapple, so this recipe makes a refreshing and rather impressive change. The clementines bring a slightly bitter note, which contrasts with the caramel and aromatic cardamom, cutting through the richness of the sponge to produce a well-balanced pudding. A sweet, sticky apricot glaze adds a final burst of flavour.

Get the recipe for clementine and cardamom upside-down cake here

Banana and peanut butter crumble

Try this crumble with a difference, filled with caramelised bananas, coconut and sticky dates and topped with a crunchy mass of peanut butter, oats and coconut. The rich and comforting dessert is also vegan and is served with a creamy cardamom custard that's made with plant-based milk.

Get the recipe for banana and peanut butter crumble here

Red velvet cake

Red velvet cake is among the most glamorous and dramatic of bakes – and as such, it's ideal for parties and celebrations. The basic sponge and cream cheese frosting are straightforward to make and then you can go wild with the decoration. Our recipe suggests sprinkling some of the cake crumbs over the top, though you could add fresh berries or chocolate shavings. The mixture makes great cupcakes too.

Get the recipe for red velvet cake here

Vanilla sugar cookies

A lovely, buttery vanilla cookie never fails to please. These cookies are easy to make, just be sure to allow time for the dough to chill as it will make it easier to cut it into neat shapes. This recipe makes 25 cookies, which you can freeze after shaping and cook straight from frozen (allow extra baking time).

Get the recipe for vanilla sugar cookies here

Vegan Victoria sponge

Soy yoghurt, dairy-free butter and dairy-free milk work miracles in this classic recipe with a vegan twist, resulting in a sponge that's just as light and airy as the original. The plant-based dessert still has a creamy filling and a generous layer of raspberry jam – you could use strawberry or apricot jam instead and add fresh berries.

Get the recipe for vegan Victoria sponge here

Mixed berry crumble

This easy crumble swaps the usual flour, sugar and butter for a mix of sticky Medjool dates, oats and almonds. There's no rubbing in of butter called for, you just need to mix everything together and sprinkle on top of the berry filling (make things even simpler by using thawed frozen berries). Serve with thick Greek yoghurt.

Get the recipe for mixed berry crumble here

White chocolate, peanut butter and banana blondies

Crisp on the outside and wonderfully soft and gooey in the centre, these blondies take just 10 minutes to prepare. The trick is not to overcook them, so take them out of the oven while they are still slightly underdone – they’ll carry on cooking as they cool in the tin. White chocolate, peanut butter and bananas are such a great combination – we reckon everyone will be asking for more.

Get the recipe for white chocolate, peanut butter and banana blondies here

Chocolate and cardamom carrot cake

Take a classic carrot cake, add chocolate chips, top it with a burnt butter and cream cheese frosting and you have this truly special sweet treat. This easy cake can be prepared in just 25 minutes, is all baked in a single rectangular tin and will keep for up to four days if stored tightly covered.

Get the recipe for chocolate and cardamom carrot cake here

Brioche, frangipane and apple pudding

Frangipane is simply almonds whizzed up with butter, sugar, eggs and flour. Once baked, the thick mix rises to produce a light sponge infused with aromatic, nutty, almost floral flavours. The base for this pudding is sliced brioche, so there's no pastry-making involved, and it's topped with apple slices, then glazed with apricot jam.

Get the recipe for brioche, frangipane and apple pudding here

Chocolate and hazelnut boozy roulade

If you need a showstopper dessert for a special occasion, this gorgeous roulade fits the bill. The 'boozy' part comes from Irish cream liqueur in the filling, but you can use half a teaspoon of vanilla bean paste instead. You don't even have to make the praline decoration – just buy a bar of nut caramel and roughly chop.

Get the recipe for chocolate and hazelnut boozy roulade here

Spiced latte cake

This fragrant bake puts a delicious twist on regular coffee cake. Spiced with nutmeg, the light, moist sponge is soaked with a coffee syrup once baked, giving it a wonderfully moist texture. The final flourish is a thick rum and custard cream topping, although if the whole cake is unlikely to be devoured in one sitting, it's best to add this individually to each serving. Undecorated, the sponge will keep in a sealed container for a day or two.

Get the recipe for spiced latte cake here

Ginger and almond Florentines

Think of Florentines as the delicious offspring of a nutty, buttery biscuit and a brandy snap, with a touch of toffee added to the mix. They're simple to make – the ingredients are mixed in a saucepan, with no whisking or folding required. Crystallised ginger, almonds and orange zest add extra interest to this recipe and the finished Florentines are dipped in marbled white and dark chocolate.

Get the recipe for ginger and almond Florentines here

Apple rose tart

This tart is as pretty as a picture and, although it takes some time to make, none of the steps are as complicated as the final result might suggest. The apple 'roses' are simply softened slices of apple, rolled up to make flower shapes and used to decorate a tart base made from shop-bought shortcrust pastry and filled with fragrant frangipane. The roses will have even more impact if you use apples with different coloured skins.

Get the recipe for apple rose tart here

Pineapple and ginger upside-down cake

Pineapple upside-down cake is a real classic. This version is made with fresh, rather than canned, pineapple, while ginger adds extra brightness and zing and really cuts through the sweet caramel too. Make sure the fruit is ripe and juicy for the best result; if not, you might want to use tinned pineapple or other fruits, such as nectarines or peaches.

Get the recipe for pineapple and ginger upside-down cake here

American cheesecake with banana fritters

Inspired by a classic New York cheesecake, but with a Caribbean twist, this dessert certainly has wow factor. The cheesecake filling contains mashed banana and once baked and cooled, it's topped with spiced banana fritters, whipped cream and fresh berries. You may want to make extra fritters – they're so good, they make a dessert on their own.

Get the recipe for American cheesecake with banana fritters here

Almond brittle cake

This four-tier stunner is just the thing for a special occasion. Despite its good looks, it's remarkably easy to put together. The only potentially tricky technical part is making the caramel, which is straightforward if you keep the sugar melting over a low heat – patience is the key ingredient here. The cake is filled with almond butter icing, which has some of the finely chopped brittle stirred through.

Get the recipe for almond brittle cake here

Orange, almond and cardamom madeleines

These delicate sponges, with their signature shell shape, are always a winner. You can prep ahead of time and keep the batter overnight in the fridge, but they are best eaten fresh from the oven. If you don't have a traditional madeleine tray, use a mini muffin tray instead (although you obviously won't achieve the distinctive shape). This recipe adds orange zest and cardamom and the result is wonderfully delicate, fragrant and floral.

Get the recipe for orange, almond and cardamom madeleines here

Triple chocolate cheesecake brownies

These decadent three-layer brownies are easy to make and totally delicious. Featuring a rich, chocolate brownie base, caramel sauce laced with toasted nuts, baked cheesecake mix flavoured with orange and almond and a dusting of cocoa powder to serve, they’re the sort of treat that people will be raving about long after the last square has been demolished.

Get the recipe for triple chocolate cheesecake brownies here

Coffee, cardamom and walnut cakes

If you love a slice of coffee and walnut cake, then these little bakes will hit the spot. Spiced with an unusual mix of ground pink peppercorns, cardamom, cinnamon and cloves, then baked in muffin tins, they're finished with a thick glaze made with strong, freshly brewed coffee. If you have silicone muffin moulds, it'll be even easier to prise them out once cooled.

Get the recipe for coffee, cardamom and walnut cakes here

Baked double chocolate pudding

The joyful thing about this easy pudding is that when you scoop off a piece of sponge, rich chocolate sauce is revealed underneath. Make a chocolate cake batter, using a mix of dark and milk chocolate, then pour a sauce of cocoa powder, water and sugar over the top. As the batter bakes, the sauce sinks to the bottom. This is a genius idea that's simple to pull together and ready to serve in 45 minutes.

Get the recipe for baked double chocolate pudding here

Caramelised clementine tart

So fresh and zesty, this tart is the perfect ending to a special meal. If you can't find clementines, use oranges – it will still taste fabulous. You can also buy the pastry instead of making it. The tart does need to chill for up to 12 hours after baking, so this is a great make-ahead dessert.

Get the recipe for caramelised clementine tart here

Baked blueberry cheesecake

With its ginger nut biscuit base and creamy, fruity topping, this simple cheesecake takes just 20 minutes to prepare, though it should ideally be chilled in the fridge for at least a few hours after baking and before serving. You can use frozen blueberries and there's no need to thaw them. Not a fan of ginger nuts? Simply use digestives or any similarly textured biscuit instead.

Get the recipe for baked blueberry cheesecake here

Chocolate-dipped orange shortbread

Buttery shortbread is so simple to make, with just three ingredients: sugar, flour and butter. This recipe has a little twist by adding orange zest to the biscuit dough and then dipping the biscuits in dark chocolate. You could also dip them in white chocolate and substitute the orange zest for lemon or make a mixed batch. With just 10 minutes of prep, you can rustle some up in no time and they would make a lovely gift too.

Get the recipe for chocolate-dipped orange shortbread here

Chocolate brownies with dulce de leche

If you're looking for an intensely chocolatey brownie, here it is. These treats are served with a spread of dulce de leche, a creamy caramel sauce made from milk and sugar. Try making your own with our recipe or buy it ready-made. If using shop-bought, add a pinch of sea salt – it contrasts beautifully with the sweetness of the sauce.

Get the recipe for chocolate brownies with dulce de leche here

Wheat-free cookies with white chocolate and cranberries

Made with gluten-free flour, these are a great bake for anyone with dietary intolerances, though you can use standard plain flour instead if you wish. Wheat-free flour results in a softer cookie, but whichever you use, those chunks of melting white chocolate are a winner every time. The cranberries can be fresh, frozen or dried, depending on what's available.

Get the recipe for wheat-free cookies with white chocolate and cranberries here

Twice-baked chocolate cake

This gluten-free chocolate cake has a crunchy base and a soft, squidgy topping. The same cake batter is used for both layers, but you slightly overcook the base and undercook the topping. This nifty trick results in a fabulous texture that's a little different from your usual chocolate cake. Serve with a dollop of crème fraîche and some cherries or red berries.

Get the recipe for twice-baked chocolate cake here

Ras malai cake

Ras malai – a West Bengali dessert of cheese curd dumplings served floating in spiced milk – is the inspiration for this pretty cake. The sponge is scented with saffron, then once baked, drizzled with cardamom-infused milk. More of the spiced milk is used to flavour the buttercream filling and icing. Chopped pistachios complete the cake, with edible rose petals to finish the pretty picture.

Get the recipe for ras malai cake here

Sticky toffee pudding

A British classic, sticky toffee pudding might just be the ultimate when it comes to comforting desserts. The sponge base contains dates for that wonderful stickiness and toffee flavour, and you can make one large cake or divide the mixture between individual metal pudding basins. Once cooked, the sponge is drenched with a toffee sauce, which tastes even better if you add a pinch of sea salt to it.

Get the recipe for sticky toffee pudding here

Raspberry and vanilla brownies

Rich, dense and packed with fresh raspberries and hazelnuts, here's another delicious brownie recipe. The tartness of the fruit balances the richness of the extremely chocolatey brownies, which contain both melted dark chocolate and chocolate chips. More of a dessert than a cake, serve them with whipped cream or vanilla ice cream.

Get the recipe for raspberry and vanilla brownies here

Scones

No British afternoon tea would be complete without scones, clotted cream and jam. There's some debate as to whether the cream or jam comes first, so we'll leave that to you. The scones themselves are simple to make and are best enjoyed still soft and warm from the oven, though you can reheat before serving if you want to make a bigger batch. The trick is to avoid handling the dough too much or your scones will be tough, rather than light and airy.

Get the recipe for scones here

Pecan pie

Pecan pie, with its toasted nuts and indulgent filling, will never go out of fashion. This recipe puts a twist on the American classic by using spelt flour for the pastry, although you can substitute with plain flour if you prefer. To make life even easier, you could even buy ready-made shortcrust pastry – after all, the rich, syrupy, nutty filling is the most important element.

Get the recipe for pecan pie here

Chocolate cupcakes

This basic chocolate cupcake recipe is mixed and ready in 10 minutes; once baked, it can be topped as you wish. Why not try a rich ganache icing: put equal quantities of chopped dark chocolate and double cream into a saucepan, then gently heat until the chocolate has melted. Remove from the heat and whisk until silky and fully combined. Allow to cool slightly, so it's thick enough that it won't simply run off the cakes, then start piping.

Get the recipe for chocolate cupcakes here

Now discover these excellent egg-free baking ideas

Last updated by Dominique Ayling.