WEEKEND BAKE

This delectable chocolate cookie, baked in the AGA Cast Aluminium Sauté Pan on the simmering plate, results in a gooey texture th

A delicious take on bread and butter pudding made with hot cross buns and custard. The best hot cross buns to use are those which are lightly spiced, as these give a good flavour to the cooked pudding. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.

Our mouth-watering Raspberry and White Chocolate Cake, baked to perfection in the Mary Berry 20cm Sandwich Tins, is the ideal weekend treat.

Our lovely friend Naturally Sassy shares her delicious Orange and Almond Bundt Cake.

We’ve used plant-based ingredients here for vegan baking. It’s so delicious and moist, you really wouldn’t know the difference! The gentle radiant heat of the AGA is perfect for vegan baking where traditional convection and fan ovens can produce a dry, crumbly texture.

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.

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.