Desserts & Baking Archives

Berry recipes

Panettone trifle

20 minutes

Sweet treat

Banoffee pudding

Berry recipes

No-bake strawberry ricotta cheesecake

Cake recipes

Marbled sheet cake

3 hours

Rusk recipes

Rum-and-raisin rusks

35–40 minutes

Cake recipes

Easy checkerboard cake

1 hour

Christmas dessert

Berry trifle

Bread recipes

Sourdough

1 hour

Cheesecake recipes

No-bake watermelon cheesecake

15 minutes

Bread recipes

Chiara’s focaccia

40 minutes

Chocolate recipes

Mama Turilli’s chocolate torte

30–40 minutes

Super Sharon’s secret scones

Serves Makes 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

250 g flour
1 T baking powder
½ t salt
50 g caster sugar
80 g frozen butter
½ cup amasi or buttermilk
1 free-range egg
butter, jam and cream, for serving
icing sugar, for dusting

Method

1. Place the dry ingredients in a large bowl. Grate in the butter and rub into the flour using your fingertips until the mixture resembles breadcrumbs.

2. Mix in the buttermilk using a butter knife until the mixture comes together. Gently bring together using your hands.

3. Pat out the dough on a lightly floured surface. Using a sharp cookie cutter, cut out rounds and place on a baking tray. Chill while preheating the oven to 200°C.

4. Bake for 15 minutes or until golden brown. Serve warm with butter, jam and whipped cream, dusted with icing sugar.

Cook’s note: To sharpen cookie cutters, use a knife steel to sharpen the cut side.

Find the recipe for scones here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Panettone trifle

Banoffee pudding

No-bake strawberry ricotta cheesecake

Marbled sheet cake

Rum-and-raisin rusks

Easy checkerboard cake

Berry trifle

Sourdough

No-bake watermelon cheesecake

Chiara’s focaccia

Mama Turilli’s chocolate torte

Super Sharon’s secret scones

Super Sharon’s secret scones

Ingredients

Method