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30 minutes

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30 minutes

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Raw lemon cheesecake

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Abi’s giant scone cake

20 minutes

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The fudgiest brownies

30 minutes

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Hot cross bun ice cream sandwiches

Freeze overnight, unless using store-bought ice cream

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Pull-apart caramel bread

25 minutes

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Almond-and-raspberry tart

45 minutes

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Free-form peach tart

30 minutes

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Upside-down sticky plum cake

1 hour

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Siba’s next-level pancake cake

40 minutes

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Pull-apart pizza roll

40 minutes

Pull-apart pizza roll

By TASTE

Serves 6 - 8

Difficulty Easy

Prep Time 1 hour, plus rising time

Cooking Time 40 minutes

Ingredients

2 x 7 g sachets yeast
2 ½ cups luke warm water
1 T sugar
720 g flour
400 g Mozzarella
400 g cheddar
3 T Woolworths tomato paste with soffritto
1⁄4 cup olive oil
sea salt and freshly ground black pepper, to season

Method

Mix the yeast, water and sugar and set aside for a few minutes. Turn out the flour onto a clean surface or into a large bowl. Make a well in the middle and pour in the yeast mixture. Using a fork or blunt knife, slowly stir the liquid into the walls of the flour and start to make a dough.
As it comes together, knead the dough well for 10 minutes or until it is smooth and springy. Cover and set aside until doubled in size.
Tear off balls of dough and stuff each ball with a cube of mozzarella or Cheddar.
Arrange in a circular pattern, similar to a wreath, on an oiled baking tray and leave to rise again until doubled in size.
Mix the soffritto and olive oil and brush onto the dough.
Bake at 200°C for 30–40 minutes, or until just light golden and cooked through. Serve hot.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Easy naked chocolate cake

Liam Tomlin’s lemon posset

Raw lemon cheesecake

Abi’s giant scone cake

The fudgiest brownies

Hot cross bun ice cream sandwiches

Pull-apart caramel bread

Almond-and-raspberry tart

Free-form peach tart

Upside-down sticky plum cake

Siba’s next-level pancake cake

Pull-apart pizza roll

Pull-apart pizza roll

Ingredients

Method