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Sweet Chelsea buns filled with a rich, citrus-scented ground poppy seed mixture, glazed with a homemade sugar syrup.
A sophisticated upside-down pudding featuring soaked fruits, toasted hazelnuts, and a crunchy caramel praline topping.
Two savory picnic pies, one vegetarian and one chicken, encased in a crisp, golden hot water crust pastry.
A classic British steamed pudding featuring dried fruits, stem ginger, and orange zest, served warm with vanilla ice cream.
Indulgent mini chocolate cakes filled with whipped cream, injected with cherry brandy syrup, and finished with dark chocolate ganache.
A light sponge cake filled with homemade lemon curd, inspired by traditional Sunday tea recipes.
Savoury vegetable-themed canapés featuring choux pastry tomatoes, pastry carrots with hummus, and cheesy cauliflower scones with herbed purée.
A layered picnic pie filled with marinated trout, roasted sweet potatoes, peppers, rice, and asparagus, served with homemade saffron mayonnaise.
Citrusy soufflé-style puddings baked in a bain marie, served with orange liqueur cream, candied peel, and fresh mint.
Show-stopping retro sweet and savoury puff pastry bites featuring homemade pesto, praline paste, creamy chocolate ganache, and seasonal vegetables.
A sophisticated French-style opera cake featuring lemon and lavender flavors, tiered sponge, buttercream, and decorative white chocolate ganache.
Layered pastry treats featuring a thousand buttery sheets, rich caramel filling, banana liqueur cream, and feathered chocolate icing decoration.
Vegetarian almond cupcakes filled with sweet raspberry jam, topped with smooth lemon icing and a classic glacé cherry decoration.
An elegant chocolate tart featuring bay-infused caramel, a rich dark chocolate filling, and a smooth cocoa mirror glaze finish.
A spiced carrot cake with orange glaze and cream cheese icing, featuring toasted pecans and decorative icing carrots.
Two varieties of British iced buns featuring homemade lemon curd, apple cranberry jam, elderflower icing, and whipped cream filling.
Double-baked orange and rosemary biscotti served with a light, creamy Marsala and orange liqueur infused egg custard dip.
A festive vegetarian quiche featuring a walnut-infused pastry, filled with wilted spinach, sliced new potatoes, and flavorful Stilton cheese.
Rose flavored pastry filled with raspberry and lychee crème, topped with glazed raspberries, mascarpone swirls, and mini macaroons.
Raspberry filled cupcakes topped with pink frosting, perfect for a special gift or afternoon tea.
Dainty triple-layered sponge cakes sandwiched with Italian meringue buttercream, topped with chocolate ganache, brandy snap flakes, and raspberry sauce.
Sweet moist sponge puddings with raspberry and white chocolate, served with unique basil ice cream and tangy raspberry coulis.
A stunning tiered cake featuring a dark chocolate orange base with lemon coconut meringue cakelets on top.
A sophisticated vegetarian tart featuring almond rosemary pastry, smooth rhubarb purée, and creamy custard topped with fresh nutmeg.
A turmeric-infused filo pastry parcel filled with spiced chicken, crisp bacon, roasted butternut squash, and toasted pine nuts.
An ambitious trio of orange-thyme puffs, pear-malt millefeuilles, and blackberry-lemon verbena crème brûlée custard tarts using homemade puff pastry.
Lime flavoured ring doughnuts filled with raspberry mint jam and finished with a white rum glaze and fresh berries.
Simple 3D iced biscuits made from a basic buttery dough, decorated with royal icing and ready-to-roll fondant into various shapes.
Ornate gingerbread biscuit box decorated with royal icing and filled with sixty orange and cinnamon shortbread biscuits.
Rich dark chocolate custard tart marbled with orange-flavored white chocolate topping, baked in a thin, crisp homemade shortcrust pastry.
A traditional Swedish layer cake featuring airy sponge, raspberry jam, vanilla custard, and whipped cream, encased in green marzipan.
A sophisticated French gateau featuring layers of almond sponge, fruit syrup, white chocolate raspberry buttercream, and dark chocolate ganache.
Exquisite meringue baskets filled with citrus-infused syllabub, topped with dark forest fruits and served with crispy meringue dipping sticks.
A gooey brownie and squidgy meringue cake layered with whipped raspberry cream and topped with roasted nuts.
Three tiers of baked cheesecakes flavored with childhood fizzy drinks, topped with ganache, Italian meringue, and popping candy.
An intricate dessert featuring homemade lady fingers, layered raspberry and mango bavarois, génoise sponge, and a vibrant mango jelly topping.
A tiered lemon drizzle cake filled with lemon curd and buttercream, covered in homemade marshmallow fondant and sugar flowers.
A moist, fruity cake covered with rich pastry traditionally eaten at Hogmanay. Features raisins, currants, spices, and whisky.
A lighter Wellington alternative featuring sea bass and spiced lentils wrapped in dill pancakes and homemade rough puff pastry.
A decorative sun-dried tomato biscuit box filled with savory Parmesan cream cheese sandwiches, perfect for an elevated cheese board.
Handmade puff pastry crafted into musical-themed canapés including raspberry cream horns, Marsala coffee millefeuilles, and chocolate hazelnut palmiers.
Two varieties of sticky buns filled with apple compote, Chantilly cream, toffee crème pâtissière, and citrus marmalade topped with icing.
Layers of lemon sponge with a hidden blackbird design, covered in fondant to look like a traditional nursery rhyme pie.