Desserts

There’s something almost too perfect about this apple tart—it looks like the sort of thing you’d see in a French bakery window, but it’s actually …

I’ll be honest—these nearly went in the bin the first time I made them. I thought, “How strong can 1½ teaspoons of instant coffee be?” …

I’ll admit—my first batch of palmiers looked more like squashed snails than elegant French biscuits. I’d rolled them too loosely, rushed the chilling, and ended …

Rum and Raisin was not a flavour I grew up loving—honestly, I used to think it tasted like a boozy old Christmas pudding melted into …

To be honest, I’ve messed up custard more times than I care to admit. You’d think something with just eggs, sugar, and milk would be …

The first time I made these, I completely forgot to soften the butter. I’d just got in from a walk, fancied a quick bake, and …