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Almond shortbread layered with homemade marzipan, apricot amaretto jam, and smooth chocolate ganache, decorated with chocolate lattices and popping candy.
A classic creamy vanilla custard with a crisp caramelised topping served alongside crunchy homemade almond snap biscuits.
A rich fruit cake topped with homemade pecan marzipan and brandy butter icing, perfect for festive celebrations.
Dan Lepard demonstrates how to bake basic cupcakes topped with a smooth, fluffy buttercream swirl and colorful sugar sprinkles.
A pretty lemon and vanilla birthday cake layered with lemon curd and cream, decorated with handmade royal icing daisies.
A rich, spiced nut paste made by combining ground pecans with a cooked honey and egg yolk syrup.
A firm, easy-to-pipe buttercream using a two-step mixing process with butter, margarine, and condensed milk for stability.
Marinated strawberries served with homemade black pepper honeycomb, decorative caramel shards, vanilla custard-filled eggshells, and crispy fried tarragon leaves.
Rich baked cheesecake with swirled blackberry sauce, topped with unique black pepper honeycomb shards for a crunchy finish.
Star-shaped orange shortbread sandwiches filled with toasted homemade marshmallow and drizzled with melted milk chocolate.
Caramelized apples with fresh thyme baked under puff pastry, served with homemade honeycomb and walnut no-churn ice cream.
An upgraded classic banoffee pie featuring homemade marshmallows, rich caramel, whipped cream, and delicious caramelised baby bananas.
Homemade fluffy marshmallows with fresh raspberries, chilled, skewered, and grilled until gooey, served with a sweet seedless raspberry purée.
A fancy triple-dessert featuring blackcurrant mousse, lemon posset, mini doughnuts, and sugared almonds. Preparation takes a full day.
Indulgent dark chocolate truffles served with homemade crunchy honeycomb toffee shards for a truly sweet, decadent vegetarian treat.
A sophisticated French blackcurrant mousse cake featuring Italian meringue, fruit purée, and a delicate sponge base with a glossy glaze.
Bouncy marshmallows prepared with egg whites and sugar syrup, served alongside a rich dark chocolate dipping sauce.
A frozen vegetarian dessert featuring homemade chocolate-dipped honeycomb folded into a light vanilla egg and cream mixture.
A sophisticated frozen coffee parfait layered with homemade honeycomb, served with warm vanilla custard and chocolate-coated coffee beans.
A sophisticated chilled lemongrass parfait served with homemade honeycomb, caramelised apple bananas, and a rich lemongrass toffee sauce.
An elegant passion fruit mousse cake with Italian meringue, sponge base, fruit glaze, and fresh autumn berries.
Homemade fluffy marshmallows layered with fresh raspberries, dusted in icing sugar and cornflour, served with optional melted white chocolate.
A dramatic honeycomb toffee made by boiling sugar syrup and adding bicarbonate of soda for a light, bubbly texture.
A chewy white nougat laden with candied lemon peel, toasted almonds, and blueberries on a crisp rice-paper base.
Handmade lemon lollipops served with a zingy, homemade lemon peel sherbet for a nostalgic and sweet treat.
A light fruit cake decorated with marzipan and fondant to resemble a tennis court, featuring hand-piped rackets and net.
A towering pile of praline-filled choux pastry buns assembled on a nougatine base and decorated with delicate spun sugar.
A versatile Danish pastry dough prepared overnight and used to create fruity roses, nutty praline spirals, and savory Alsatian plaits.
An intricate dessert featuring homemade lady fingers, layered raspberry and mango bavarois, génoise sponge, and a vibrant mango jelly topping.
A quintessentially British dessert featuring tart rhubarb jelly, velvety custard, crisp dried rhubarb, and crunchy homemade honeycomb pieces.
A classic French cake featuring thin almond sponge layers sandwiched with saffron ganache, coffee syrup, and almond praline buttercream.
A refined dish featuring poached duck eggs, sweet pea sorbet, braised peas, and salty air-dried ham with crunchy baguette toasts.
A sophisticated sponge cake drizzled with raspberry vinegar, served with goat's milk ice cream and a unique olive-honey purée.
An intricate layered tropical trifle featuring mango jelly, cardamom crème patisserie, and rum chantilly, served with spiced rum baba.
Crispy puff pastry tarts topped with sliced apples and served with a refreshing homemade blackberry sorbet.
Indulgent vanilla cheesecakes coated in homemade gingerbread crumbs, served with fresh raspberry purée and chilled raspberry sorbet.
An indulgent sticky toffee cake enriched with dates, figs, and prunes, layered with homemade toffee sauce and spun sugar.
Two varieties of sticky buns filled with apple compote, Chantilly cream, toffee crème pâtissière, and citrus marmalade topped with icing.
Floating islands served with fresh mango salsa, zesty lime, and delicate poached meringues for a light vegetarian dessert.