Weekend Bake

  • Lamingtons
    'Lamingtons have been my favourite treat for as long as I can remember. This is the most straight-forward recipe, variations include layering the sponge with jam and cream, or even a lemon curd, before dipping in the chocolate and coconut.' Samantha Harvey, Kitchen Manager at the Divertimenti Cookery School. Recipe courtesy of the Divertimenti Cookbook (by Camilla Schneideman, Weidenfeld & Nichoson 2007)
  • Kladdkaka
    One of the first treats children in Sweden learn to cook, Kladdkaka is a gooey chocolate cake that is as firm as an American brownie due to its sugar content on the outside, but runny and liquid in the middle.
  • Red Velvet Cupcakes
    Red Velvet Cake hails originally from the Southern States. While nowadays food colouring is added to enhance the colour, the original namesake came about through the reaction caused by the bicarbonate of soda and vinegar that brought out the natural reddish tones of unrefined coca powder. 
  • Safra - Aromatic Semolina Dessert
    Safra, also called Sefra, is an aromatic semolina dessert from the once thriving Jewish Community of Tripoli, Libya. Safra is rich in flavour with a honey and orange glazing, giving the almond and sesame seed topping a nice shine. Cut into diamond shapes, it is great served with tea or coffee. Enjoy!
  • Christmas Wreath
    A memorable Christmas yeast bread with aromatic cardamom and colourful dried fruit filling. It makes a lovely centre piece for the festive table. 
  • Cranberry and Pistachio Shortbread
    Shortbread is traditionally given as a Christmas treat. This recipe is very festive with its red and green ingredients and makes for a delightful gift popped into a food safe cellophane bag, tied with a red ribbon. Try drizzling with melted chocolate for a change. 
  • Passion Fruit Macarons
    Macarons are a trendy treat and passion fruit gives a real zing to the filling.
  • AGA German Rye Bread
    Rye bread contains a large amount of fibre and a small amount of fat. Its lower glycaemic index than white bread means rye bread causes less of an increase in blood sugar.
  • Wholemeal Rosemary and Chives Bread
    This easy and healthy recipe for Wholemeal Rosemary and Chives bread may soon become your favourite. 
  • Hot Cross Bun, Chocolate and Rum Pudding
    Let's think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one would triple jump it!
  • Lemon And Violet Slices
    This delicious cake is made in one tin then cut into slices. The crystallised violets make it a very pretty cake to serve to your friends!
  • Scones
    A British classic recipe for afternoon tea. These are served with either cream (clotted cream is considered the ultimate) and jam or butter and jam.
  • Quick Berry Jam
    Making jam is a delightful way to capture the essence of summer fruit and enjoy it all year round. It’s a simple but rewarding process, requiring only a few basic ingredients.  
  • Soda Bread in the Portmerion for AGA Stacking Casserole
    Soda Bread is so easy to make - the perfect homemade bread for beginners. 
  • Courgette and Orange Cake
    This Courgette and Orange Cake is a delicious way to use up any leftover courgettes.
  • Gooseberry Buttermilk Scones with Clotted Cream
    These Gooseberry and Buttermilk Scones put a delightful twist on a British classic and are ideal for afternoon tea.
  • Double Ginger Biscuits
    Crisp ginger biscuits to accompany tea, coffee or a glass of milk. Bake a few batches as these freeze particularly well and you never know when there might be a biscuit emergency.
  • Poppy Seed and Marmalade Traybake
    The AGA cooker is famous for its traybakes – large, shallow cakes which can be cut into many pieces. This particular bake has a distinctive poppyseed texture and a tasty orange tang. Tradition has never tasted so good.
  • Poppy Seed and Marmalade Flapjack Recipe
    These are so easy to make and freeze very well, so there can always be slow-burn energy food to hand for outings and long walks. A square popped into a lunchbox should see them through until the end of school.
  • Strawberry and White Chocolate Muffins
    Laura James shares her divine recipe for Strawberry and White Chocolate Muffins.
  • Bonfire Cake
    A delicious cake to celebrate Bonfire Night, whether you're having a party or not!
  • AGA Shortbread
    Shortbread, beloved worldwide, is arguably Scotland’s most iconic culinary treasure. With its rich, buttery flavor and melt-in-your-mouth texture, it’s easy to see why this classic treat has achieved global fame. Get creative with flavors: try adding the grated zest of orange or lemon, or a teaspoon of cinnamon or ground ginger to the creamed butter and sugar for a delightful twist.
  • Cider Loaf
    Try something new with bread with this delicious Cider Loaf recipe.
  • Acland Street Carrot Cake
    Moist and sumptuous, this super Carrot Cake recipe is from Richard Maggs, the AGA Doctor. 
  • AGA Cookery Doctor’s Easy Crumpets
    Crumpets are an Anglo-Saxon invention. The early crumpets were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast.
  • Pear and Ginger Preserve
    A delicious autumn preserve with chunks of pear in a ginger infused syrup. Use jam sugar as pears are low in pectin (setting agent). This special jam sugar is also ideal for raspberry conserve.
  • Triple Chocolate Brownies
    A well tried and tested recipe which all ages seem to love. It contains three types of chocolate; plain melted, chocolate powder (or cocoa) and white chocolate chips!