This is the Swedish chocolate cake, rich and gooey with a fudgy center with a delicate crisp top.

I buck tradition and use the whole egg in my friands, and they're perfectly light and moist little treats.

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.

When life hands you lemons, hand them back and make these warm, fudgy little chocolate cakes instead.

Make gorgeous little pavlovas with just one egg white and top with cream, raspberries and pomegranate.

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.