An Aussie classic with oats, coconut and a touch of golden syrup.
A small-scale cake, given depth with maple syrup and pecans, that’s useful when you’re on the move.
Sweet little sandwiches baked in softly-set custard: this is bread and butter pudding taken up a notch.
My tribute to the famously buttery Australian nut, the macadamia, in the form of a delicious cake.
Satisfy your warm dessert needs with this super-fast crumble with frozen fruit and a buttery topping.
The simple, streamlined way to make these versatile little tarts to fill with your favourite deli treats.
Any easy side dish that can do double duty as a tasty substitute for pancakes in an uncomplicated brunch.
A luscious chocolate custard and salted caramel dessert, served chilled and sliced with amaretti crumbs.
Exotic, aromatic flavours come together in a miniaturised version of this delicious flourless cake.
In full mad-scientist mode, I worked on this recipe for years. Now it's all grown up: time to set it free.
When peaches are in season this is my go-to dessert. It's very simple to make, and even easier to eat.
Aromatic with the warmth of ginger and cinnamon, these easy, traditional biscuits are always a hit.
My small-batch recipe for sweet corn polenta muffins is useful for breakfast, lunch or dinner.
A simple bread pudding with a trick up its sleeve: it looks, feels, tastes and smells like doughnuts.
A simple, light cake studded through with juicy, sweet pear and the warm depth of ginger and cinnamon.
Light and delicate little syrup-soaked semolina cakes that are very easy to make and even easier to eat.
Make the components of this spectacular dessert in advance and all you need to do is assemble and serve.
A great back-pocket recipe for those nights you think you won't want dessert and then change your mind.
With a batter you can make in advance, it's easy to whip up a batch of these feather-light little cakes.
So outrageously dense and fudgy that I’m only calling it “cake” to be polite.
I buck tradition and use the whole egg in my friands, and they're perfectly light and moist little treats.
There's nothing fancy going on here except densely textured, buttery goodness. Welcome to Cake 101.