The traditions of British baking stretch back to King Alfred and the burnt cakes, so it's no surprise that you all have such a wealth of cakes, biscuits and other sweet goodies in your repertoire. From tea breads to celebration cakes, there is plenty here to appeal!
My favourite double choclate brownies.
These oblong cakes are moist and always leave you wanting more. They will keep for several days - that's if they last that long!
You will need a silicone mould that makes 6 cakes 10.5cm x 5cm x 4cm deep ( like the Tefal one pictured). Equally
A delicious way of using in-season fresh beetroot - you can hardly tell that it's in these brownies!
by Queen of Puds
Good way to hide veg if you have fussy kids - but actually these are just lovely moist little chocolatey cakes, for fussy eaters or as a way to use up a glut of courgettes....!
by Crafty Cookie
These muffins are well worth trying them, please do not be put off the addition of beetroot, it really makes these muffins much sweeter, especially if the beetroot you use is young and small.
by Crafty Cookie
These muffins may be gluten free but they should be shared by those who do not need a gluten free diet too.
by Gloria Wilding
This bread has been baked for many occasions and is greatly enjoyed. Preparation time:30 minutes plus rising. Cooking:25 minutes Makes 1 loaf serving 8-10
by Jennifer W
This is the type of thing that is often better the next day. I generally use ripe to overripe bananas for this. I know it seems to cook for ages, but it isn't too long, really. Sometimes, I will also add a pinch of cinnamon.
by Julie Sutton
You don't taste the beetroot -honest !
Lovely and moist and keep well.....if they don't all get eaten !! Recipe can also be used to make a large cake. bake for 1 hour if making the large cake. Given to me by a friend in Perth Australia
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com