• lizbie on November 02, 2013

  Very reliable, and with a wide range of recipes.

Notes about Recipes in this book

• A luxurious fridge cake

  • Jane on June 09, 2014

    This was heaven. Anyone who loves the English fridge cake tiffin will love this, which kicks it up a notch with Cointreau soaked raisins and top quality dark chocolate.

• French apple cake

  • Jane on December 01, 2015

    Nice cake. I found it took even longer than the 50-60 minutes baking time suggested before the tester came out clean - probably more like 70 minutes. I did the apricot glaze and I would say it makes it look more special, as well as adding an extra flavor element.

  • sharifah on March 18, 2013

    OH said that this is the best cake that I have ever made! Very light, moist and not too sweet. So delicious served warm with cream. I didn't bother with the apricot jam finish as I didn't have any apricot jam in the house. If I did, I'm sure I would've rated it 5.5 stars if I was allowed.

• Courgette and cinnamon muffins

  • alexthepink on January 08, 2020

    The children loved these. Quick and easy to knock up for an after-school snack. I didn't bother with the extra sugar/cinnamon topping.

• Lemon drizzle cake

  • alexthepink on December 22, 2019

    My first recipe from this book, and it's a winner! Quick to knock up and absolutely delicious.

• Cannelés Bordelais

  • sharifah on March 28, 2016

    Well, what a disaster! My OH said you've never burnt anything to a crisp like this before! I did everything as instructed. I used an aluminium tin, larger 5" x 5" and followed her oven instructions. 5 mins at 230C fan (my oven does not go to 250C fan), then 160C fan for an hour. She said if it's a larger tin size (which mine is) add another half an hour. And this is when I suspected something was wrong. How can something so small bake for an hour an a half? But I did as I was told...and voila! Burnt to a crisp! She used mini silicone moulds...I used larger aluminium tin...is that where it went wrong? First disaster from an Annie Bell book!

• Blueberry and orange muffins

  • sharifah on June 24, 2013

    I have made this twice now - and the second time was much better; I used large eggs instead of medium and used a mixture of freshly squeezed orange juice and bottled orange juice. I followed her tip and sprinkled demerara sugar for a crunchy top. Very, very nice. Light, fluffy and orangey - I think it's the use of extra virgin olive oil which gives this recipe an extra edge

• Good old-fashioned sticky ginger loaf

  • lizbie on August 16, 2013

    could do with a bit more ginger

• Salt caramel cheesecake

  • EGod on October 04, 2013

    This was my first recipe to make from this book and it was so easy, quick and delicious, everyoen loved it. I substituted Quark for the low fat cream cheese, which is even lower, virtually no fat, and it was light yet still creamy and with less guilt = same pleasure, it worked. No one guessed, or said anything either.

• Polka dot cookies

  • adewar on February 16, 2016

    These cookies had a very good flavour of butter, golden syrup and chocolate. The instructions for the recipe are precise even down to the weight of each ball of cookie dough. However after pressing the Smarties into the cooling cookies as instructed, the cookies continued to shrink slightly as they cooled, pushing the Smarties out again. In the end we had to dab the back of each Smartie with royal icing and re-stick them all on.

• Classic tearoom chocolate Victoria

  • adewar on November 24, 2015

    Looks beautiful and keeps well. Good birthday cake for family member.

• Deep blackberry and apple streusel

  • adewar on November 24, 2015

    Amazing, extremely simple and a lovely alternative to crumble or pie. Rhubarb version is just as good. Friends and family have asked for recipe- always a good sign!

• Plum and frangipane tart

  • adewar on November 24, 2015

    Nasty! Stodgy and peculiar. I did not like hazelnut being used in place of almond.

• Chocolate raspberry crumble muffins

  • adewar on November 24, 2015

    Sophisticated flavour and looks very pretty with the crumble topping

• Raspberry almond traybake

  • etcjm on January 24, 2021

    Lovely. Bizarrely not too almondy given the quantity in it. Orange lifts it. I used frozen raspberries so added 5 mins on cooking time. Gluten free (if you use gf bread crumbs) and dairy free. Can be eaten as pud or cake. I had cream, he had custard! Will be cooked again. Large cake, don't know yet how it keeps. Wouldn't need a mixer for this.