Prep 1hr 15min (+ cooling and chilling time)Bake 45-75minMakes 8-10 serves

One of our Make Me a Baker graduates, Dimi Jayawardene, baked this beautiful tart at her graduation ceremony – chocolate pastry filled with a chocolate custard and topped with chocolate ganache, it's the definition of decadent!

Ingredients

To Serve

Raspberries, blueberries and strawberries
Slivered almonds
Gold leaf
Edible flowers
Whipped cream

Chocolate Shortcrust Pastry

200g (1⅓ cups) plain flour
Good pinch salt
3 tablespoons icing sugar, sifted 
2 tablespoons cocoa powder, sifted 
150g chilled unsalted butter, cubed
3-3½ tablespoons iced water

Chocolate Custard Filling

4 egg yolks
1 tablespoon custard powder
2 tablespoons caster sugar
200g good-quality dark chocolate, chopped
300ml thin cream
250ml (1 cup) milk

Chocolate Ganache 

125ml (1/2 cup) thickened cream
250g good-quality dark chocolate, chopped
20g butter
2-3 tablespoons Tia Maria, or to taste

Method

1. To make the pastry, combine the flour, salt, icing sugar and cocoa powder in a large mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs with some larger pieces of butter still visible.
2. Sprinkle 3 tablespoons of the iced water over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers – if it holds together easily, there is no need to add more water; If it doesn’t add the remaining ½ tablespoon water and combine. The pastry should be soft but not sticky.
3. Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 10 seconds or until it comes together but isn’t completely smooth. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.
4. Preheat oven to 200°C (180°C fan-forced). Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base, pressing into the sides. Roll the rolling pin over the top to trim any excess pastry. Place in the fridge for 15 minutes to rest.
5. Place the tart tin on an oven tray. Line the pastry with baking paper and fill with baking beads, or dried rice or beans. Bake in preheated oven for 10-15 minutes. Remove the rice or beans and bake for a further 5-10 minutes or until pastry is just cooked through. Reduce oven temperature to 180°C (160°C fan-forced).
6. Meanwhile, to make the Chocolate custard filling, combine the egg yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, stirring occasionally with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
7. Pour the chocolate custard mixture into the pastry case (see Baker's Tips). Reduce oven temperature to 180°C (160°C fan-forced) and bake for 20-40 minutes or until custard is just set. (The baking time will depend on your oven and a the depth of your tart tin.) Remove from oven and set aside to cool completely in the tin.
8. While the tart is cooling, make the Chocolate ganache. Heat the cream for 30-50 seconds or until bubbling in the microwave. Place the chocolate, butter and Tia Maria in a bowl. Pour the cream into the bowl. Let it sit for 1-2 minutes until chocolate is melted and then start mixing with a small balloon whisk or spoon until the mixture is beautiful and smooth (the butter gives the ganache a lovely glossy look). Pour the ganache over the layer of custard and place in the fridge to set.
9. Transfer the tart to a serving plate. Top with berries and slivered almonds, decorate with gold leaf and edible flowers. Serve with whipped cream.

Prep 20minBake 15-25 minMakes about 12 large cookies

This great basic cookie recipe (requiring only a bowl and a wooden spoon to mix) can be customised depending on your flavour and texture preferences… Choose from the suggested ingredients to add your twist and to personalise the cookies – the variation options are only limited by your imagination (and a little baking science)!

Ingredients

Base
125g salted butter, melted
110g (½ cup) caster sugar
110g (½ cup, firmly packed) brown sugar
1 egg
185g-225g plain flour (see Baker's Tips)
½ teaspoon bicarbonate of soda

Ingredients for flavour (choose at least 1)
1-2 teaspoons vanilla essence or extract or vanilla bean paste
½ teaspoon ground cinnamon
1 orange, lemon or lime, zest finely grated
Sea salt flakes, to taste

Ingredients for texture (choose at least 1)
100g chocolate (dark, milk, white or a combination) – 150g if not using nuts also
100g toasted nuts (macadamias, pecans, salted peanuts, peeled hazelnuts, almonds, walnuts or pistachios), coarsely chopped
150g Smarties or M&M's
100g soft caramels, chopped
1 cup shredded or flaked coconut

Method

1. Preheat oven to 180°C (160°C fan-forced). Line a large oven tray with non-stick baking paper.
2. Combine the butter, caster sugar and brown sugar in a medium bowl and beat with a wooden spoon until smooth and well combined. Add the egg (and vanilla and/or citrus zest if using) and beat with the wooden spoon until the mixture becomes pale, creamy and thickens slightly (this will take 1-2 minutes).
3. Sift together the flour (see Baker’s Tips) and bicarbonate of soda (and cinnamon if using). Add to the butter mixture and stir until well combined. Add the chocolate, nuts, Smarties, M&M's and/or caramels and stir to combine evenly.
4. Roll 2 level tablespoonfuls (see Baker's Tips) of the cookie dough into balls and place on the lined oven tray about 10cm apart (see Baker's Tips).
   
5. Bake in preheated oven for 5 minutes. Lift the baking tray on one side and let it fall back onto the oven rack 3 times (see Baker’s Tips). Sprinkle with coconut or finely chopped nuts if using. Bake for 5 minutes longer then lift the baking tray on one side and let it fall back onto the oven rack 3 times again. Bake for a further 5-15 minutes (see Baker’s Tips).
   
6. Cool the cookies on the trays for 5 minutes or until firm enough to transfer to a wire rack to cool completely. Repeat with the remaining cookie dough.
   
   

Prep 30min (+ 1hr 30min proving time)Bake 25-30minMakes 16

There is nothing quite like a really good, simple white bread roll. These ones have a lovely soft crumb and a thin crust, perfect (as their name suggests) for dinner or as the Italians do, for breakfast with lashings of butter and jam or cheese.

Ingredients

500g (3⅓ cups) strong bread or pizza flour, plus extra to dust
1 tablespoon caster sugar
1 x 7g sachet instant dried yeast
1 teaspoon salt
375ml (1½ cups) lukewarm water
40g butter, melted and cooled, plus extra to grease
1 egg yolk whisked with 1 tablespoon milk, to glaze
Sesame and/or poppy seeds, to sprinkle

Method

1. Combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Combine the water and butter, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.

2. Turn the dough onto a lightly floured surface and knead for 8-10 minutes or until it is smooth and elastic and springs back when you push your finger into it.

3. Brush a large bowl with melted butter to grease. Add the dough turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.

4. Preheat oven to 200°C (180°C fan-forced). Line two oven trays with non-stick baking paper.

5. Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic. Divide the dough into 16 equal portions. Shape each portion into a ball by rolling it on the bench and place on the lined trays leaving about 5cm between each. Cover with a slightly damp tea towel and set aside in a warm draught-free place for 30 minutes or until well risen.

6. Brush the rolls with the egg wash to glaze, sprinkle with sesame or poppy seeds and then bake in preheated oven for 25-30 minutes, swapping the trays halfway through baking, or until golden and sound hollow when tapped on the base. Transfer to a wire rack to cool.

Prep 25min (+1hr 30min proving time)Bake 25minMakes 12

An updated version of the traditional favourite, these hot cross buns are studded with chunks of dark chocolate and tart, dried cherries. They're simply too hard to resist – especially when served warm with lashings of butter!

Ingredients

750g (5 cups/1lb 10½oz) strong bread or pizza (high protein) flour (see Baker's Tips)
55g (¼ cup/2oz) caster sugar
2 x 7g sachets (4 teaspoons) instant dried yeast
1½ teaspoons mixed spice
1½ teaspoons ground cinnamon
1 teaspoon salt
150g (1 cup/5¼oz) dried cherries (see Baker's Tips)
75g (½ cup/2¾oz) currants
435ml (1¾ cups/14¾fl oz) milk
60g (2fl oz) salted butter, cubed, plus extra, to grease and serve
2 eggs, at room temperature
1 teaspoon natural vanilla essence or extract
100g (3½oz) good-quality dark chocolate, chopped

Flour paste
75g (½ cup/2¾oz) plain flour
75ml (2½fl oz) water

Glaze
55g (¼ cup/ 2oz) caster sugar
2 tablespoons water

Method

1. Put the bread flour, sugar, yeast, mixed spice, cinnamon and salt in a large bowl and mix to combine. Stir through the dried cherries and currants.
2. Heat the milk and butter in a small saucepan over medium heat until the butter has just melted and the milk is lukewarm. Whisk one of the eggs with the vanilla and add to the milk mixture. Whisk to combine. Add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
3. Turn out onto a lightly floured bench top. Knead for 8-10 minutes or until smooth and elastic. Lightly grease a clean large bowl with a little butter, add the dough and turn to coat the dough. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in volumn.
4. Line a large baking tray with baking paper. Punch the centre of the dough down with your fist. Turn onto a lightly floured bench top. Knead for 2-3 minutes or until smooth. Knead in the chocolate until evenly combined. Divide the dough into 12 equal portions. Roll each portion into a ball and place on the tray, allowing a little room for spreading. Cover with a damp tea towel and set aside in a warm, draught-free place for 30 minutes or until almost doubled in size.
5. Preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Meanwhile, make the Flour Paste. Combine the flour and water in a bowl and beat with a wooden spoon until smooth. Spoon into a small, good-quality snap-lock bag and seal.
6. Whisk the remaining egg and brush the tops of the buns with it. Snip a small hole in the corner of the snap-lock bag containing the Flour Paste and pipe crosses on the buns.
7. Bake in the preheated oven for 25 minutes or until the buns are cooked and sound hollow when tapped on the base.
8. Meanwhile, make the Glaze. Combine the sugar and water in a small saucepan over medium heat and stir until the sugar dissolves. Bring to a simmer and simmer for 1 minute. Transfer the hot cross buns to a wire rack and brush the tops with the glaze. Serve warm, spread with butter.

Prep 20min (+2hr cooling time)
Bake 30-35minMakes 15

Photography by Alan Benson.

Prep 30min (+2hr cooling and overnight chilling time)Bake 45-50minMakes 8-10 serves

Created by Make Me a Baker student Jenny Wong for her graduation, this gorgeous cake is 'tea time' in a cake bringing together orange-scented chiffon cake and the subtle floral notes of French Earl Grey tea. And to make it complete, it's served with an Earl Grey tea-infused whipped cream and, of course a cup of freshly brewed French Earl Grey tea.

You will need a 21cm (base measurement) specialty angel food cake tin (basically a deep ring tin with a removable base and small 'feet' around the top rim) to make this recipe and they are available from specialty kitchenware stores. The key to achieving the classic feather-like texture of a chiffon cake is to make sure you leave it suspended in the inverted tin until cooled completely so that it doesn’t compress as it cools.

Ingredients

• 6 x T2 French Earl Grey tea bags
• 160ml ( ⅔ cup) boiling water
• 185g (1¼ cups) self-raising flour
• 30g (¼ cup) cornflour
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 6 x 59g eggs, at room temperature, separated
  
• 200g caster sugar, plus 110g (½ cup) extra
  
• 2 teaspoons finely grated orange zest
  
• 1 teaspoon natural vanilla essence or extract
  
• 100ml vegetable oil
  
• Icing sugar, to dust
  
• Dried edible flowers, to decorate (optional) (see Baker's Tips)

Earl Grey Whipped Cream

• 125ml (½ cup) full-cream milk
• 4 x T2 French Earl Grey tea bags
• 300ml thickened cream
• 1 ½ teaspoons finely grated orange zest
• 1 ½ teaspoons natural vanilla essence or extract

Method

1. To make the Earl Grey Whipped Cream, place the milk and tea bags in a small saucepan and heat over medium heat until hot but not boiling. Remove form the heat and allow to cool. Transfer to a container or bowl, cover and place in the fridge to chill (preferably overnight).
2. Preheat oven to 180°C (160°C fan-forced). Place an ungreased 21cm (base measurement) angel food cake tin on an oven tray.
3. Place the tea bags in a jug, pour the boiling water over and set aside to infuse until the water is warm.
4. Sift the flour, cornflour, cream of tartar and salt onto a piece of baking paper twice.
5. Use an electric mixer with a whisk attachment to whisk the egg yolks and 200g caster sugar on high speed until thick and pale. Whisk in the orange zest and vanilla.
6. Squeeze the tea bags to extract as much flavour as possible into the warm tea-infused water and measure 125ml ( ½ cup) - it should be dark in colour and very fragrant.
7. Combine the warm tea and oil. Add the oil mixture to the egg mixture and whisk on low speed until well combined, scraping the side and the base of the bowl if necessary. With the motor running on low speed, add the flour mixture all at once and whisk gently until just combined. Transfer the mixture to a separate large bowl and set aside. Clean and dry the whisk and mixing bowl.
8. Use the electric mixer with the whisk attachment to whisk the egg whites on medium-high speed until soft peaks form. Add the remaining 110g caster sugar and whisk until thick and glossy and the sugar has dissolved. Add about a third of the egg whites to the yolk mixture and use a large metal spoon or spatula to fold through until well combined. Add the remaining egg white mixture and fold until just combined.
9. Spoon the mixture into the ungreased tin and gently smooth the surface with the back of a metal spoon. Bake in the lower third of the preheated oven for 45-50 minutes or until well risen, golden, and a skewer inserted into the cake comes out clean.
10. Immediately turn the cake upside down on a wire rack and set aside, still in the tin so it is suspended, for 2 hours or until it is completely cool – don’t be tempted to remove it while still warm (see Baker's Tips).
11. To finish the Earl Grey Whipped Cream, squeeze the tea bags to extract as much flavour as possible and then measure 60ml (1/4 cup) of the milk – it should be a pale Masala Chai colour and very fragrant. Use a balloon whisk the cream in a medium bowl until soft peaks form. Add the orange zest and vanilla and then whisk in the chilled Earl Grey-infused milk until soft peaks form again. Cover and chill until serving.
    
12. Carefully run a small palette knife around the side of the tin to release the cake. Invert the cake onto a serving plate or cake stand, and gently shake the tin to release the cake. Then use the palette knife to release the cake from the base of the tin and remove (see Baker's Tips). Serve dusted liberally with icing sugar and edible flowers (if using), and accompanied by the Earl Grey Whipped Cream.

Prep 20minBake 17-20minMakes about 24

Prep 20min (+ 1hr cooling and 40min standing time)Bake 30minMakes 10 serves

Prep 50min (+10min cooling, 15min chilling and 2hrs proving time)Bake 30minMakes 12 serves

This amazing Spanish bread is reminiscent of the croissant from neighbouring France – traditionally layered with lard (although I make mine with butter) this brioche-like bread has a wonderful flakiness and rich buttery flavour that is simply too hard to resist. Originally from the Isle of Mallorca it is traditionally served at festivals and celebrations such as Easter however, these days, it is often found on the breakfast table – trust me, it really is too good to keep for special occasions!

Ingredients

200ml (7fl oz) lukewarm milk
1 x 7g sachet (2 teaspoons) instant dried yeast
110g (½ cup/4oz) caster sugar
2 eggs, at room temperature
450g (3 cups/15¾oz) strong bread or pizza (high-protein) flour, plus extra to dust (see Baker's Tips)
¼ teaspoon fine salt
Melted butter, to grease
200g (7oz) salted butter, cubed, softened (see Baker’s Tips)
Icing sugar, to dust

Method

1. Combine the milk, yeast and 1 teaspoon of the sugar in a jug. Stir to combine and set aside in a warm draught-free place for 5 minutes or until frothy. Add the eggs and use a fork to whisk to combine.
2. Combine the flour, remaining sugar and salt in the bowl of a stand mixer. On low speed gradually add the milk mixture and knead with a dough hook. Continue to knead on low speed for 6-8 minutes or until the dough is smooth and elastic.
3. Brush a medium bowl with melted butter to grease. Place the dough in the bowl, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in volume.
4. Line a large oven tray with non-stick baking paper.
5. When the dough has doubled in size knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes or until it returns to its original volume.
6. Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 45cm/18in square. Working quickly, use a palette knife to carefully spread the butter all over the dough to cover evenly, leaving a 2cm/¾in border. Roll up the dough into a roll to enclose the butter and then press the ends to seal. With an end closest to you, gently roll out the dough again to a rectangle about 60cm/24in long and 15cm/6in wide, dusting the dough with a little flour if the butter breaks through. Starting from a long end, roll up the dough again to form a long roll.
7. Loosely coil the roll onto the lined baking tray. Cover with a slightly damp tea towel and chill for 15 minutes. Remove form the fridge and set aside in a warm draught-free place for 1 hour or until well risen.
8. Preheat oven to 180°C/350°F (160°C/315°F fan-forced).
9. Bake the Ensaïmada in preheated oven for 30 minutes or until cooked through and golden. Place the baking tray on a wire rack and set aside on the tray for at least 10 minutes to cool slightly before serving warm or cool completely. Serve dusted liberally with icing sugar.

Prep 30minBake 3hr45minMakes about 1 x 20cm cake

This rich fruit cake would be the perfect addition to Christmas lunch – or any other time of the year. You will need to start the day before and prepare the pan accordingly (see the link in the recipe below).

Ingredients

• 300g dried figs
• 200g pitted dates
• 300g dried cranberries
• 200g sultanas
• 200g currants
• 100g raisins
• 110g (⅓ cup) fig jam
• 185ml (¾ cup), brandy, plus 60ml (¼ cup) extra
• 180g unsalted butter, at room temperature
• 110g (½ cup, firmly packed) brown sugar
• 4 eggs, at room temperature
• 200g blanched almonds, plus extra to decorate
• 1 orange, zest finely grated and juiced
• 150g (1 cup) plain flour
• 50g (½ cup) almond meal
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves

Method

1. Chop figs and dates to same size as sultanas. Put in a large bowl with cranberries, sultanas, currants, raisins, jam and brandy. Cover and set aside at room temperature for at least 1 day.
2. Preheat the oven to 150°C. Grease and line the base and sides of a deep square pan with removable base (20cm, top measurement). Prepare the pan for baking a rich fruit cake (Click here for instructions).
3. Use an electric mixer to beat butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the soaked fruit, almonds, orange juice and zest.
4. Whisk together the flour, almond meal, baking powder and spices to combine evenly. Add to the fruit mixture and use a wooden spoon and then your hands to mix lightly until well combined.
5. Spoon the mixture into the prepared pan and press into the corners and then smooth the surface (see Baker's Tips). Decorate with extra nuts. Cover the cake with a piece of foil. Bake in preheated oven for 1 hour. Remove the foil and continue to bake for a further 2 hours and 45 minutes or until just cooked when a skewer inserted into the centre comes out clean.
6. Pour the extra brandy evenly over the top of the hot cake. Trim any overhanging paper, cover the pan well with foil and then wrap the cake, still in the tin, in two tea towels. Cool overnight.

Prep 40min (+1hr 45min-2hr 15min proving and 1 hour cooling time) Bake 55-60 minMakes about 50 slices

These crackers are based on one of my favourite bread recipes. Baked in small loaf tins then sliced and double baked they make the perfect cracker for a cheese plate. They are perfect to serve alongside a creamy ripe brie, a soft goat’s cheese, or a more robust blue vein cheese.

Ingredients

Method

1. Combine the flours, yeast, salt, cinnamon and orange zest in a large bowl. Make a well in the centre. Heat the water and honey a small saucepan over low heat, stirring occasionally, for 2-3 minutes or until lukewarm and combined. Remove from heat and add the vanilla. Add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
2. Turn the dough onto a lightly floured bench top and knead for 8-10 minutes or until it is smooth and elastic and springs back when you push your finger into it. Add the figs, raisins and walnuts and knead until evenly distributed through the dough.
3. Brush a large bowl with melted butter. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1-1½ hours or until doubled in size.
4. Meanwhile, brush two 7.5cm x 22cm or 9cm x 19cm loaf tins (or one of each) with butter and sprinkle with poppy seeds.
5. When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until reduced to its original size. Divide the dough in half, shape each half into a log about the length of each tin. Place a dough log into each of the tins. Brush the tops of the loaves with a little water and sprinkle with some more poppy seeds. Cover with a light tea towel and set aside in a warm draught-free place for 45 minutes or until the dough has doubled in size.
6. Preheat oven to 200°C (180°C fan-forced). Bake the loaves in preheated oven for 35 minutes or until they sound hollow when tapped on the top. Stand in the tins for 5 minutes before turning out onto a wire rack to cool completely.
7. Line two large baking trays with non-stick baking paper. Reduce oven to 150°C (130°C fan-forced).
8. Once cool, cut the loaves into very thin slices and place in a single layer on the lined trays. Bake in preheated oven for 10 minutes, turn the slices over and bake for a further 10-15 minutes or until crisp around the edges (they will become crisper as they cool). Cool on the trays.