Baking Guides

My air fryer lives on the worktop because the oven takes twenty minutes to get anywhere and I am not a patient woman. Half an hour into an episode I'm hungry, and I've learnt the hard way to bake the …

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Baking has fashions, exactly like clothes or paint colours. If you are looking for inspiration what to buy for your baking fanatical friend or family member, have a read through. This is what we belie …

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Sourdough is harder on a loaf tin than anything else you will bake in one. A cake batter goes into a cold tin, sits there for fifty minutes and comes out. A tin sourdough is shaped, dropped in, covere …

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Most donut pans disappoint in one of two ways. The floppy silicone sort folds in half as you lift it, slops batter across the oven shelf, and turns out rings so pale they look unbaked. The thin metal …

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Most mini cheesecake disasters happen in the last thirty seconds. The bake went well, the tops set without a crack, everything cooled properly. Then the first one comes out in two pieces with the bisc …

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You tip the tin, give it a confident shake, and the loaf moves about a centimetre. Then it stops. You shake harder, the top half comes away in your hand, and the base stays behind, welded in place lik …

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Crumpet rings look like the simplest thing you will ever buy for a kitchen. A metal circle. There is not much to get wrong. And yet the search that brings most people here starts after something has g …

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The first batch I made from scratch came out like flat, pale discs with a rubbery lid and not a hole in sight. They tasted of raw flour. I had done the classic thing: rushed the rest, cranked the heat …

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Most people don't buy bakeware once. They buy it three or four times. A cheap tin sticks or warps or loses its coating, so it gets replaced with a slightly less cheap one, which fails a little slower …

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The batter goes in and nothing happens. No hiss, no spit, just a quiet slick settling into the tin. You already know how these are coming out: flat, pale, and welded to the bottom by the time you get …

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You follow the recipe to the letter, measure the flour, don't overmix, set the timer. And still they come out flat: pale discs that spread to the edge of the cup instead of rising into the tall, crack …

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Ask five kitchens for the Yorkshire pudding ratio and you'll get five different answers, all delivered with total confidence. Equal parts egg, flour and milk. Weigh the eggs, match the flour, add h …

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