These traditional ginger biscuits are commonly found in Cornwall. The term ‘fairing’ originally applied to any edible treat sold at a fair, although it is now synonymous with these crunchy, cracked ginger biscuits.

This dessert is designed to still have a liquid consistency in the centre. If you would prefer a more ‘molten’ consistency (slightly thicker), please see the Molten chocolate cake recipe here on Cookidoo®. Alternatively, for a more brownie-like consistency, see the Fudgey chocolate cake recipe. The same ingredients – three different options!

Replace stout beer with chocolate or oatmeal stout beer.

These Chocolate volcanos, so called because they spill with chocolate 'lava' when broken, are based on a classic French recipe that may (or may not) have been invented by Michel Bras. He tried to patent the recipe in 1981, but it's been copied and developed by countless famous chefs over the years, including Jean-George Vongerichten (who also claims it as his own), Raymond Blanc and Gordon Ramsay. This recipe borrows from the classic, with a little Nigella inspiration too.

This dessert is designed to have a fudgey, brownie-like consistency in the centre. If you would prefer a more liquid consistency, please see the Chocolate lava pudding recipe here on Cookidoo®. Alternatively, for a more molten consistency, see the Molten chocolate cake recipe. The same ingredients – three different options!

These rich, decadent chocolate biscuits are a real treat, with the oats and chopped hazelnuts giving them a lovely texture.

These cupcakes work well both as an everyday bake, or to use as celebration cakes. The mascarpone and cream icing is a nice variation on the more common buttercream, and gives a really smooth finish.

You can replace the rhubarb with seasonal stone fruit or fresh berries in this recipe, but cooking times may vary.

This dessert is designed to have a molten consistency in the centre. If you would prefer a more liquid consistency, please see the Chocolate lava pudding recipe here on Cookidoo®. Alternatively, for a more brownie-like consistency, see the Fudgey chocolate cake recipe. The same ingredients – three different options!

This recipe is a favorite of Diamond Club Member, Jie Qu . It is my recent favorite. Just throw everything in to make the batter in 30 seconds and then one step to make lemon curd in 5 minutes. You can also make your own self rising flour using all purpose flour, baking powder and salt. Using extra yolk to replace the equal amount of egg white in lemon curd and adding a little lemon zest will give the curd extra flavor. Definitely a restaurant level dessert.

Add approximately 30 g chopped nuts or raisins in addition to reserved chopped chocolate.

Substitute almonds in this recipe with pistachios or hazelnuts and bake 12-15 minutes (180°C), or until lightly golden brown.

A British classic that’s best made in the Spring when rhubarb is in season. Swap the variety of fruit depending on the time of year: fresh berries in the Summer, apples, plums and pears in the Autumn. Alternatively, freeze fruits for whenever you crave delicious, homemade crumbles throughout the year.

If living at high altitude let cookies cool for 10 minutes in an open oven before removing to the cooling rack. This helps avoid shrinkage.

Keep the cookie mixture portioned into small balls and freeze. Bake as required.

The courgettes for this recipe need to be sweet so this is best made in the early summer when courgettes are at their smallest. Otherwise choose small baby courgettes.

If you want to serve a little later or the next day, keep cupcakes and frosting separately and pipe icing just before serving.