Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Coffee chocolate crumble cake

40–45 minutes

Malva Pudding

Milk tart malva pudding

1 hour

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

Air-fryer recipes

Orange-infused milk tartlets

20 minutes

Berry recipes

Dipped strawberry trio

Afternoon tea

The ultimate salmon-and-cucumber tea cake

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

Fragrant curried mince cottage pie

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Beer-box (braai) platter

Coffee chocolate crumble cake

Milk tart malva pudding

Chai masala banana loaf

Vanilla-stewed stone fruit Eton mess

Blood orange chia seed muffins

Orange-infused milk tartlets

Dipped strawberry trio

The ultimate salmon-and-cucumber tea cake

Stone fruit tarte tatin

Chocolate mousse breakfast dessert

Foolproof freezer banana-and-coconut muffins

Corn-and-Cheddar flapjacks

Corn-and-Cheddar flapjacks

Ingredients

Method