Blood orange upside-down cake

Make the most of the flavour and beautiful colour of blood oranges in this stunning upside-down cake. It’s a perfect cake to enjoy with a cuppa

Blackberry cheesecake

Treat family and friends to this creamy dessert in late summer and early autumn. It’s topped with fresh blackberries – or use raspberries during the summer months

Frosted white chocolate yule log with vanilla Chantilly & clementine curd

Celebrate the festive season with this stunning Christmas dessert – a twist on the classic yule log with a decadent Chantilly cream and zesty curd

Chocolate orange cheesecake

Rich and indulgent, this fruity chocolate orange cheesecake doesn’t take long to prepare. You can make it the night before, too, so it’s perfect for busy days ahead

Triple-chocolate Easter roulade

Make this deeply rich roulade for Easter Sunday – it’s almost like a cross between a cake and a brownie

Easy chocolate tart

Perfect for a dinner party, this vegan tart has a crunchy digestive base and creamy chocolate filling made with coconut milk

Orange & dark chocolate yogurt bowls

Make a delicious yogurt bowl for breakfast, with a secret layer of creamy cholesterol-busting oats cooked in soya milk to make it more substantial

Lemon drizzle cake

It’s difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Gingerbread hot chocolate

Make this festive version of hot chocolate with fragrant orange, ginger, cloves and cinnamon. To make it extra-special, top with whipped cream

Lemon clotted cream cake

Make a rich and delicately lemony cake as an afternoon treat. It has a lovely lemon curd swirled through to give it a sticky topping. Enjoy with ice cream

Strawberry lemonade cake

Wow guests with this showstopping celebration cake. It tastes of strawberry lemonade, with lemon-syrup-soaked sponges, a cheesecake icing, candied lemons and popping candy

Gluten-free white chocolate & raspberry cheesecake

Make a gluten-free version of cheesecake using free-from digestive biscuits for the base. Top with a silky white chocolate and raspberry filling