Trusted British chef recipes, tested at home
James Martin’s banana cake blends ripe bananas with maple syrup into a smooth purée, folds it through a creamed butter-and-sugar batter with chopped pecans, bakes it in a springform tin at 170°C (150°C fan, gas 3) for 45-60 minutes, then glazes it with a boiled-down maple cream. It serves six to eight. The recipe comes …
Nigella Lawson’s luscious vegan gingerbread is a dark, sticky, deeply spiced tray cake made with golden syrup, black treacle, muscovado and oat milk, with finely chopped prunes standing in for the eggs. It bakes at 170°C for 50 to 55 minutes and cuts into 12 to 18 pieces. She’s openly proud of this one in …
Nigella Lawson’s vegan lemon polenta cake is a flat, syrup-soaked cake built on ground almonds and fine polenta, using light olive oil and almond-soy yogurt where the original had butter and eggs. It bakes at 180°C for about 40 minutes, gives 8 to 12 slices, and is naturally gluten-free. The story behind it, told in …
Nigella Lawson’s brownies are a big-batch traybake with a crinkled, paler top and a dark, dense, gooey middle, built on dark chocolate, butter, walnuts and six eggs. They bake at 180°C for about 25 minutes and cut into 48. She frames them as a birthday cake in How To Be A Domestic Goddess (2000), an …