Flour

You’ll need 4 x 40cm-square pieces of unbleached calico. Before using, soak in cold water overnight. Boil for 20 minutes the next day; rinse well. Make ahead: Cook fruit mixture 1 month ahead. Store in a cool dark place, stirring occasionally. To reheat: Boil for 1 hour in unbleached calico; suspend puddings for 10 minutes […]

To reheat: Boil for 1 hour in a greased pudding basin. Check label to make sure the custard is gluten free. Note

Use 2 tablespoons canned passionfruit instead of fresh. Use lemon zest and juice instead of orange. You’ll need 1 large orange for zest and juice. Grate zest before juicing. Note

You’ll need to cook 500g peeled, seeded pumpkin to make the mash. No buttermilk? Place 1 tablespoon freshly squeezed lemon juice in a measuring jug. Add enough reduced-fat milk to make 1 cup. Mixture will thicken slightly. Note

For an adults-only version, add 2 tablespoons kirsch to syrup. Note

Use milk instead of beer. Make 1 large damper instead of 6 small ones. Bake for 30 minutes. Note

You can replace the parmesan with grated cheddar cheese. To freeze: Wrap loaf in plastic food wrap, then freeze for up to 1 month. Thaw at room temperature. Note

You can halve this recipe if you only have one loaf pan. Try honey- flavoured greek-style yoghurt instead of natural. Note

Serve warm with custard or ice-cream. You can make a vanilla-flavoured cake, too. Swap the orange juice for milk, and the orange zest for 1 teaspoon vanilla essence. Baking tip: Bring all ingredients to room temperature before you begin baking. Note

To scald milk: Heat milk in a saucepan over low heat; simmer until almost boiling. Note

Use 1 1/4 cups lightly crushed cornflakes instead of pistachios. You can use 1/2 teaspoon rosewater essence instead of rosewater. Store leftover tahini in the fridge. Stir well before using. Note

White chocolate and raspberry chelsea scrolls

Always bake a cake as soon as batter is ready so it rises well. When done, stand in the pan to cool. Note

Rather than joining 2 biscuits with lemon curd, serve swirls plain. Ti make the biscuits chocolate, omit lemon zest and juice, and replace the 2 tablespoons of cornflour with cocoa powder. Sandwich with bought chocolate hazelnut spread. Note

Make ahead: No self- raising flour? Use 3/4 cup plain flour mixed with 1 teaspoon baking powder instead. Note

The more thinly you roll out the dough portions, the more pretty swirls your biscuits will have. Note

Separate uncooked pancakes with baking paper to stop them sticking together. Note

You’ll find lollipop sticks at craft and cake decorating shops. You can use wooden popsicle sticks instead. Try chocolate or Madeira cake instead of fruitcake. Try plum jam instead of apricot. Note

You’ll need to grate 1 small carrot. Swap carrot for zucchini. Note

Make the lightest, fluffiest scones with just a few ingredients - the secret ingredient is lemonade!

Make ahead: Make cookie dough up to 1 week ahead. Roll into balls; store in an airtight container, then refrigerate. To add extra fibre to the dish, use half wholemeal self-raising flour and half white self-raising flour to make dough. If you would like to omit eggs, substitute 1/4 cup apple puree. Note

We used an oval measuring spoon to shape mixture. Note

No self-raising flour? Add 2 teaspoons baking powder to 1 cup plain flour. Note

Swap peas for corn. Try 1 tablespoon finely chopped chives with the flour. Note

3 medium mashed bananas equals 1 1/2 cups. Note

Use very ripe banana for mashing – keep bananas in the freezer until ready in use. Don’t worry about the skin going black – The banana flesh is still perfectly useable for cakes and muffins. Note

Make sure butter is well creamed before adding sugar. This incorporates air and makes for a lighter cake. Use unsalted butter at room temperature, if preferred. For a richer cake, use 185 grams unsalted butter, 3 eggs and reduce milk to 1/4 cup. Continue as directed. Note

Reheat one muffin at a time in the microwave on high (100%) power for 10 seconds. Note

Always cover yeast mixtures with a clean tea towel or plastic wrap, and place in a warm, but not hot, place. Note

This easy butterfly cake recipe is perfect for making with the kids. This recipe is simple - just slice the tops off each cake, fill with buttercream and dust with icing sugar.

Before using coffee cups, make sure they are oven proof. You can also use 1-cup ramekins. Note

The cake is ready when a skewer inserted into its centre comes out clean and dry. Note

To achieve a light result, it’s important to handle scone or damper dough quickly and gently. makes 6 Note

When mixing muffin batter, 16 strokes is usually enough. Over-mixing the batter will make the muffins dry and rubbery. Note

These dense, sweet scones are beautiful drizzled with a sweet icing glaze. Enjoy one with a cup of coffee for a delicious afternoon tea or mid-morning snack.

The clever toppings for this cake can be whatever you can make or buy – there are many excellent cake shops selling decorations during October.

Makes about 20 Note

Use any regular eating chocolate in these recipes, rather than cooking chocolate. Note

Impress your friends with this delightful chocolate Swiss roll recipe with fresh raspberries and cream. This dessert is easy once you build up the courage to roll it!

To prevent mixture from overflowing, never fill patty cases more than 2/3 full. You can use a muffin pan to make large cupcakes. You will get about 12. Note

Make the dough ahead of time and cook when required. Doughnuts are best served warm. Note

You could use a combination of orange and lemon juice for this cake. The cake is cooked when a skewer inserted into the centre comes out clean and dry. Note

Bake-blind by lining pastry cases with baking paper and filling with dried beans, rice or weights. Bake as directed. Pastry should be chilled (or rested) to help prevent shrinkage. These are best made the day before. Note

If preferred, you can use buttermilk or natural yoghurt in place of sour cream. Store in an airtight container. This cake also freezes well. Makes 12 Note

makes 24 If the weather is hot, wrap dough in plastic wrap and chilli until easy to handle Note

Biscuits will be soft when removed from oven, but become crisp on cooling. Note

When cutting tops off cakes, make a small recess to allow for the cream. Note

For the perfect afternoon treat, create these delightfully sweet finger buns with sultanas. Topped with pink icing these sticky finger buns are sure to go down a treat with the kids.

Some sultanas or chopped dates would be delicious in the pudding. Note

Perfect to share!

Be careful not to over-mix the batter will or your muffins will be dry and rubbery. Use milk in place of buttermilk, if preferred. Note

Don’t add sugar to egg-whites until foam tips bend slightly (soft peaks) when beaters are removed. Note

To “fold” means to mix liquid or dry ingredients with a gentle lifting motion, rather than beating vigorously. This helps produce a tender cake. Note

Test cake is cooked by touching the top lightly with your fingertip. It will spring back if ready. Or, insert a skewer into the centre of the cake; if it comes out clean and dry, the cake is cooked. Note

This can also be made in a 10 x 20cm loaf pan – increase cooking time to 50-60 minutes. Note

You could also bake these close together on a baking tray. Make them ahead of time and freeze. Note

For doughnut sandwiches, cut each doughnut in half, spread one side with jam and cream, then top with remaining half. Note

If using instant coffee granules, dissolve with 2 teaspoons of boiling water to make a paste. Note

You could use peanuts, walnuts, macadamias, hazelnuts or brazil nuts instead of pecans. Note

A delicious winter dessert that will impress the whole family. Scrumptious individual pear and rhubarb crumbles - try mixing chopped nuts with your crumble topping to add extra crunch.

Pepitas are flat green seeds from pumpkins (with white hull removed). They are an excellent source of iron and zinc. They can be found in the health-food section of your supermarket. Note

You may need to cover loaf with foil if streusel browns too much. Note

Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake. Note

Do not make batter until you are ready to cook the puddings. Put them into a hot oven. Puddings will deflate to make a perfect case for the salsa. Note

These biscuits will still be soft when they’re cooked, but will harden on cooling. Note

Check water halfway through cooking and top up if necessary. Note

Texas muffin pans are 3/4 cup in capacity. If preferred, use a regular 1/3-cup muffin pan and bake for 15-20 minutes. It will make about 8. Note

Add a little more milk or water to the batter if it has become thick (mixture should be like pouring cream). Crepes should be thinner than pancakes and can be stacked on top of each other on a plate as they’re cooked. You can use canned passionfruit in place of fresh. Note

Handle scone dough very lightly – it’s the secret to success. Note

Test muffins with a skewer – if it comes out clean and dry, they are cooked. These muffins are best served warm. Note

Can be made with milk chocolate in place of white. Note

Raisins and orange zest lace the filling of this cheesecake recipe and halved strawberries decorate the top

Take yourself back to those weekends with your grandmother with this light, fluffy sponge cake complete with delectable strawberries in cream.

You could use caster sugar for this recipe, if preferred. It will give the cake a finer texture. Avoid over-beating your eggs, as this will result in a coarse texture. Use baking paper to sift your flour onto, which will make it easier to return the flour back into the sifter. Note

Grease cake tins with unsalted butter to prevent the cake sticking.. Sift flours 3 times. Don’t be tempted to open oven door during cooking. Use duck eggs instead of hen’s eggs in this recipe as they give a lighter colour to the sponge. Note

If you prefer, add 1 cup grated carrot to the mixture in place of 1 banana. Note

You can store muffins in an airtight container (at room temperature) for up to three days. Note

Before baking, use a floured knife to score the top of the dough to form six or eight segments. Note

The caramel filling must be stirred constantly during cooking for perfect, smooth results and to prevent catching on the base of the pan. Note