The most delicious version of Blueberry Muffins, with a crunchy crumb topping. Easily adaptable for any other berry.Ingredients:Makes about 12 muffins1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 tsp salt 2 tsp baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 tsp vanilla1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, at room temperature, cubed 1 1/2 teaspoons

Impressively easy to make! Perfect to use leftover cream.Ingredients:Makes about 6 servings1/3 cup skim milk 1 (7g) packet unflavored gelatin 2 1/2 cups heavy cream 1/2 cup white sugar 1 1/2 tsp vanilla extractDirections: Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat.

A wonderful recipe for Christmas!Ingredients:Makes 24, 5 inch cookies3 cups all-purpose flour 1 1/2 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt 1 tbsp ground ginger 1 3/4 tsp ground cinnamon 1/4 tsp ground cloves 6 tbsp unsalted butter 3/4 cup dark brown sugar 1 large egg 1/2 cup golden syrup2 tsp vanilla 1 tsp finely grated lemon zest (optional)Directions: In a small bowl, whisk together flour,

A visit to Vienna could not be complete without a visit to the Sacher Hotel to taste their world-renowned Sacher Torte. The following recipe is a great great copy of the original and honestly is a bit more moist which I prefer.  Ingredients:Makes a 22cm diameter cakeFor the sponge:140g butter, softened110g icing sugar 1 tsp vanilla essence6 eggs 130g cooking

Dulce de leche custard atop a moist banana sponge.Ingredients:Makes about 12-16 cupcakesFor the sponge:80g unsalted butter, softened280g caster sugar240g plain flour1 tbsp baking powder1/4 tsp salt240ml whole milk1/2 tsp vanilla essence2 large eggs2 ripe bananasFor the frosting: 500ml whole milk1/2 tsp vanilla essence5 egg yolks100g caster sugar30g plain flour30g cornflour100g dulce de leche200ml double creamShaved/grated chocolate to decorateDirections: Preheat

Delicious and decadent!  Ingredients:Makes about 12-16 cupcakesFor the sponge:80g unsalted butter, softened280g caster sugar240g plain flour1 tbsp baking powder1/4 tsp salt240ml whole milk1/2 tsp vanilla essence2 large eggs150g tinned Dulce de LecheFor the frosting: 500g icing sugar160g unsalted butter, softened50ml whole milk100g dulce de leche, plus extra to decorateDirections: Preheat the oven to 190 degrees Celsius and line a