Weekend Bake
A simple sponge made special with delicious peanut butter frosting and decorated with French-style macarons. Have a go at making some of your own or use ready-made. Many thanks to AGA Demonstrator Naomi Hansell for this fabulous recipe.
These cookies are lovely and indulgent with chunks of white chocolate and a delicate lemon flavour. Make them even more special by adding macadamia or roasted unsalted peanuts, and decorate with drizzled white chocolate. Many thanks to AGA Demonstrator Naomi Hansell for this recipe.
This delicious carrot cake can serve up to 12 slices (depending on the size of the slice!)
Makes about 20 depending on how big you make them! Truly delicious - very chocolately, a little squidgy and a little crunchy at the same time.
A while ago now, I learned to make traditional Irish soda bread from Darina Allen at Ballymaloe in Ireland. This simple and wholesome bread is made quickly and can be on the table to enjoy in less than 45 mins. It uses a combination of wholemeal and plain flour to give a rustic texture and flavour without being too heavy. Soda bread uses bicarbonate of soda as the raising agent rather than yeast; it does not need to be kneaded and in fact the best soda bread is made with as little handling as possible.
We’ve used plant-based ingredients here for vegan baking. These chocolate muffins are so delicious and moist, you really wouldn’t know the difference! Recipe courtesy of AGA Demonstrator Naomi Hansell.
Whether you’re following a plant-based diet, are baking for someone with an egg or dairy allergy, the hens have gone off the lay or you’ve simply run out of eggs, this chocolate traybake is a deliciously moist chocolate recipe that’s handy to have at the ready. Many thanks to AGA Demonstrator Naomi Hansell for sharing this recipe with us.
Marmalade is not just for toast! It's delicious in cakes, ice cream and sweet and savoury sauces. AGA Specialist Dawn Roads shares her recipe and tips for Seville orange marmalade - chunky style!
Cinnamon rolls are perfect for an afternoon treat or even for breakfast. Many thanks to AGA Demonstrator Naomi Hansell for sharing this fabulous recipe with us.
The drips are optional but are fun to try! A squeezy bottle is handy for the drips. Many thanks to AGA Demonstrator Naomi Hansell for this wonderful recipe.
One for the chocoholics, these Chocolate and Pear Brownies are a sublime treat and perfect with a cup of tea. Thanks to AGA Rangemaster Group Home Economist Alexandra Linford for this lovely recipe.
This is a super cake for making use of the ends of packets of dried fruits and nuts. Based on the traditional tea loaf, the fruits are soaked in hot tea or fruit juice, the fruits plump up after overnight soaking. The loaf cake does not contain any fat and only uses one egg. It keeps well and can be frozen! Recipe by AGA Specialist Dawn Roads.
Delicious served sliced and spread with a local cream cheese. If you don't have buttermilk, simply add a tablespoon of lemon juice or vinegar to the milk. Recipe courtesy of AGA Specialist Dawn Roads.
Use ripe bananas for the best flavour – it doesn't matter if they are black on the outside! Recipe from AGA Demonstrator Dawn Roads.
Originally made with ground almonds this version uses popular pistachio nuts for the marzipan. Start the preparation a day before baking. Recipe by AGA Specialist Dawn Roads.
These have become a firm favourite for Easter and are so easy to make with young children. Get them to decorate the chocolate nests with mini Easter eggs, fluffy chickens or edible sugar bunnies. Recipe by AGA Specialist Dawn Roads.
These fruity biscuits were traditionally baked and eaten around Easter. The citrus of the mixed peel is said to represent the suffering of Christ on the cross. The addition of mixed spice is favoured in the West Country. Recipe produced by AGA Specialist Dawn Roads.
Although it seems hot cross buns are available all year round they are traditionally served on Good Friday. Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year. Recipe courtesy of AGA Specialist Dawn Roads.
These Jewelled Christmas Tree Biscuits make the perfect decoration to hang on your Christmas tree. We flavoured ours with vanilla, but why not try cinnamon, ginger or lemon zest.
Ideal for making star or window pane biscuits, for wrapping prettily with a gift or just with a cup of tea.
A pretty winter cake, uses ground nuts as well as flour and a cream cheese frosting to make it lighter and easier on the icing than traditional cakes. You can use wholemeal self-raising flour, if you prefer and replace the Amaretto with brandy. This cake freezes well once iced but before decorating. Recipe courtesy of AGA Demonstrator Naomi Hansell.
This is a great recipe for small kitchen helpers.
Fudgy, moussey and rich. What’s not to love? A perfect cake to serve as a gluten-free treat, that’s so delicious everyone will want some. Serve with a dollop of crème fraîche (a drizzle of salted caramel sauce is rather lovely too). This recipe is inspired by the chocolate nemesis cake served in the River Café.
Delicately flavoured and deliciously fluffy, this Classic Rosewater Victoria Sponge is a real showstopper. Recipe courtesy of our friends at Clarence Court Eggs.
A light, lemony and luscious spring sweet, the classic tarte au citron.
This Chocolate, Banana and Cardamom Brownie Traybake is the best way to use up over-ripe bananas.
These cookies always seem to disappear very quickly whenever we bake them...
