Best dessert and baking recipes from TASTE Magazine

Sweet treat

Turkish delight

45 minutes, plus 2–4 hours’ setting time

Sweet treat

Brown sugar marshmallows

45 minutes, plus 3–4 hours’ setting time

Afternoon tea

The ultimate salmon-and-cucumber tea cake

Yoghurt recipes

Baked yoghurt

45 minutes

Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes

Afternoon tea

Chai masala banana loaf

45 minutes

Afternoon tea

Vanilla-stewed stone fruit Eton mess

1 hour 15 minutes

Afternoon tea

Blood orange chia seed muffins

20–25 minutes

Afternoon tea

Stone fruit tarte tatin

20 minutes

Breakfast recipes

Chocolate mousse breakfast dessert

Afternoon tea

Foolproof freezer banana-and-coconut muffins

20 minutes

Cheese recipes

Corn-and-Cheddar flapjacks

20 minutes

Corn-and-Cheddar flapjacks

Serves 15 small flapjacks

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 sweetcorn cobs, boiled
180 g flour
1½ t baking powder
½ t bicarbonate of soda
2 large free-range eggs
1 cup milk
1 cup grated Cheddar
salt, to taste
olive oil, for frying

Method

1. Cut the corn kernels from the cob. Mix the dry ingredients, then add the eggs and milk and mix until smooth using a whisk.

2. Add cheese, corn and seasoning and mix to combine. Cook spoonfuls of batter for 2–3 minutes on each side until puffy and golden.

Find more flapjacks recipes here

Videographer: Ant Hoard / Husk Creative
Photographer: Ant Hoard

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Turkish delight

Brown sugar marshmallows

The ultimate salmon-and-cucumber tea cake

Baked yoghurt

Preserved lemon sesame cake with cream cheese frosting

Chai masala banana loaf

Vanilla-stewed stone fruit Eton mess

Blood orange chia seed muffins

Stone fruit tarte tatin

Chocolate mousse breakfast dessert

Foolproof freezer banana-and-coconut muffins

Corn-and-Cheddar flapjacks

Corn-and-Cheddar flapjacks

Ingredients

Method