These vegan jam tarts are a delightful and easy to make sweet treat. You’ll love the combination of flaky, rich pastry and sweet, fruity jam in this traditional British teatime favourite.

A deliciously gooey, tasty treat.

An easy and tasty vegan scone recipe. This classic British tea time treat is ready in just 30 minutes.

Can you believe it? I’m hosting this months Baker’s Challenge!! For my turn as hostess extraordinaire, I have chosen the gorgeous Neapolitan pastry, sfogliatelle. You might recognize th…

No baking expertise required. What I love about making these is you don’t need to be an expert baker to make frangipane. Being moist, it’s very forgiving to work with and can be cut into dainty slices without the risk of them falling apart.

This traditional steamed apple pudding topped with sticky toffee sauce is a wonderful flavour combination. It would be perfect for an autumn gathering

When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…

This easy tart, a classic British dessert, uses sweet cornflakes for texture.

Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.

A smooth, creamy custard.

Check out this recipe for Rosie's Moist Custard Cake! Rosie is a very naughty girl. She loves the word 'Moist', and the word 'Gash'. She is 'THAT' type of person - my bloody favourite type of person! And she makes amazing cakes! This is her delicious recipe for her Moist Cake. In fact, it was

The very best traditional Loukoumades recipe (Greek donuts)! Loukoumades are little fluffy sweet honey balls, deep fried to golden and crispy perfection.

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.

Using fresh, sweet mangoes, this creamy Homemade Mango Curd is just so easy and quick to make. It’s gorgeous served as a topping on scones, pavlova, pancakes and so much more.

"Everybody loves popcorn, and who doesn’t love a good cheesecake? You’ve got two favourite things in life and you’ve put them together to create something even better," says Matt Moran.

I love these simple little cakes. I know they look quite plain, but trust me, they are absolutely delicious. The best thing about them is that they are so easy to make. In Australia, friands are typically baked in small oval cake tins. You can of course bake these in standard muffin pan. Now on the topic of brown butter (beurre noisette) vs melted butter. The brown butter apparently gives a nutty note to the cake. I found that it didn’t make a whole heap of difference worthwhile the effort of browning the butter. Well, that’s my opinion anyway. So melted butter for my friands it is. Of all the different favours I have experimented with, my favourite is still the classic blueberry and lemon. When baked, the blueberries will burst and become jammy and delicious. These little cakes are best served still warm from the oven, with the crust crisp and the centre moist and light. Having said that, they are just as wonderful after a day or two. Blueberry and Lemon Friands Makes about 5 100 grams icing sugar 25 grams plain flour 85 grams almond meal (ground almond) Zest of 1 lemon 120 grams egg whites (about 3 eggs) 100 grams unsalted butter, melted and cooled About 85 grams blueberries About 1/4 cup almond flakes Additional butter and flour for prepping the cake pan. See method below. To make Blueberry and Lemon Friands: Preheat oven to 200 degrees celcius conventional (or 180 degrees celcius fan-forced). Rub softened butter in the holes of the friand or muffin pan, and dust each hole lightly with flour. Tap the pan, upside down, over the sink to get rid of excess flour. Set aside. (Note: Don't be tempted to skip this step even if you have a non-stick pan. It not only helps to guarantee that the friands won't get stuck in the pan, the butter and flour will give a nice golden crust all over.) Combine icing sugar, plain flour, almond meal and lemon zest in a large bowl. Set aside. Lightly whisk egg whites in a separate bowl until they form a light foam. (Note: It's important not to over whisk the egg whites or you will rubbery friands. This step is only for breaking up the egg whites slightly so that it can be folded into the dry ingredients easier.) Tip egg whites and cooled melted butter into the dry ingredients. Using a spatula, lightly fold the mixture together until just combined. Divide the batter into the holes of the prepared pan up to 3/4 full. Drop about 6 blueberries in each hole. Lightly crush almond flakes with your fingers and scatter over the cake batter. Bake for about 25 minutes, or until golden and a skewer inserted into centre of cake comes out clean. Serve warm with a light dusting of icing sugar.

Ever wanted to make eclairs at home? Now you can with these easy eclair recipes.

A round-up of 50 acid reflux-friendly dessert recipes to keep you eating desserts you love without triggering GERD symptoms!

This lovely, nostalgic bake is a cross between a Danish pastry and a bread. Combining sugar, lard, butter and fruit, it’s a British classic that has been around for hundreds of years.

Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.

Nature holds the finest colour palette if you ask me. There is absolutely no need for artificial colours or flavours and

These dairy-free and egg-free funnel cakes are really easy to make!  The batter whips up in the time it takes to heat the oil!

A fragrant ube dough is marbled with a classic vanilla dough for a vibrant cookie that is unlike any other. For the ube flavour, I use a mix of ground ube (or purple yam) powder and ube extract, both can be found at Asian grocery stores or speciality kitchen stores. If you have never had ube before, it is a purple root vegetable with a nutty, vanilla-like flavour. I love it in all desserts but there's just something about a bright purple cookie that catches my attention.

An easy throw-together dessert that forms a crust, custard and topping while in the oven. Easy.

These Jewish desserts are tasty, traditional, and easy to make! From babka to rugelach to apple cake, everyone will love these authentic treats.

Tiramisu is my favorite Italian dessert - and while I love the original, I think it's so fun to try different variations of the layered sweet treat. I love chocolate, raspberry, and even a PB & J version - so when I went to Mr. 100 Tiramisu in Rome, who are known for their wide variety of flavors, I had to try something special. I opted for their pistachio tiramisu, and I loved the flavor of it.I decided to make my own version of pistachio tiramisu once I headed home, and I'm excited to share it with you. I wanted to create something that didn't require any specialty or difficult-to-find syrups or pistachio creams. The end result is a silky-smooth, subtly flavored tiramisu that I just love.The secret is to make your own pistachio butter, which is easier than it sounds! That, with a bit of amaretto and almond extract to up the nutty flavor, results in a delicious dessert that's so easy and impressive all at once.

Thank you so much for all your wonderful support this year. I've loved reading your comments on here, Instagram , Pinterest , Twitter and F...

The lusciously light lemony centre makes this dessert cheesecake a standout.

Thick and chewy cookies covered in crunchy corn flakes.

In this beautiful Persian Love Cake, a buttery almond crust is filled with a creamy yogurt filling full of Middle Eastern flavors! This gluten free cake has the most amazing taste and is super simple to make.

This is truly a one bowl cake and it is gooey, fudgey and moist inside. One thing though and that is do make sure that you use the best quality chocolate you can find. You could also make it gluten free by substituting the plain flour for a gluten free flour like chestnut flour. It's certainly the star ingredient here and with a little shake of cocoa it will transform you into a domestic goddess. Everyone should have a go to one bowl chocolate cake up their sleeve.

Delicious retro recipe the whole family will love. Cream, gingernut biscuits, layered together. Simple and delicious!

Either use homemade lemon curd (recipe here) or store-bought.

My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.

You will love Dule de Leche Pastry Cream!! Pastry Cream (Creme Patissiere) is a delicious creamy filling for napoleons, profiteroles, tarts, cakes and more! This easy recipe for dulce de leche pastry cream has step-by-step photos so you can succeed in cooking pastry cream!

Cream Puffs with Chocolate Custard - light and airy pastry with a decadent chocolate filling.

Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.