Notes about Recipes in this book

• Raspberry cheesecake streusel squares

  • Astrid5555 on August 22, 2020

    Incredibly delicious! A cheesecake bar topped with jammy raspberries and streusel which are made out of the base dough by adding some rolled oats. Recipe says makes 16-24, mine where devoured by 4 teenagers and gone within the hour. A definite keeper!!

  • raybun on September 18, 2020

    Everything Astrid said! These are fantastic. As there’s only 3 of us I’ve been halving the recipes and baking them in an 8" square pan with excellent results.

  • anya_sf on May 02, 2021

    Absolutely delicious! I made 1/2 recipe and it's half gone after only a day. Note that the cup measurements for the streusel are incorrect; grams are correct. Corrected recipe here: https://www.theboywhobakes.co.uk/recipes/2020/8/3/raspberry-cheesecake-streusel-bars

  • Kinhawaii on May 09, 2021

    I agree with everyone- yum! Made the half in the 8 inch pan- took longer for mine to brown. Divide the metric measurements in half.

  • jay.moe on November 28, 2021

    This is a great dessert to serve, especially around the holidays. It's easy to put together and looks nice served on a platter of desserts. Would be good made with blueberries or strawberries. The cheesecake squares stay fresh for several days in the refrigerator.

  • sqsyed on January 09, 2021

    Hi, where can I get the recipe from?

• Anzac caramel chocolate slices

  • aberne on August 01, 2020

    Had to double the crust to get it to cover, using the American measurements. Wished it were more crispy. Very very rich.

  • nadiam1000 on April 06, 2022

    This is really rich and delicious - the caramel is so good and the base is an interesting variation - very tasty and I love baking with oats and golden syrup. A bit tricky to spread but it baked up well - I would reduce the time a bit from 20 minutes. I might try this same caramel with a traditional shortbread base.

  • Foodycat on October 16, 2020

    I was a bit anxious about the base mixture not covering, because it seemed very scant, but it did and it rose a bit in baking to be a decent layer. I only baked it for 15 minutes - it couldn't have taken any longer, and when I cut it into pieces I struggled a bit because it was very crunchy and hard to cut. Really good flavour but I think I prefer the usual shortbread base.

• Tahini chocolate chip cookie bars

  • LindaAphoto on December 31, 2020

    I found the dough to be a little on the dry side. I baked it for 20 minutes in my oven as it runs hot. Still didn’t aid to maintain any moisture it may have had. Crumbly and on the dry side. All in all, the end result was nothing to write home about. I wouldn’t make it again or attempt to modify it for improvement. I would highly recommend using a quality, creamier tahini as well, to avoid bitterness.

  • kprovost on September 30, 2020

    The dough wasn't enough to cover the tray. And I used the one recommended for all of these recipes from Nordic Ware. I kind of piled the dough up to one side. I think an 8 x 8 or 9 x 9 square pan would be perfect. That being said, these were delicious! My husband and daughter were skeptical about the tahini, but it added a subtle nutty flavor, and they loved it.

  • sjwill82 on September 01, 2021

    I made this and loved it! I think my only improvement for next time is to use a little less chocolate as I found 250g to be too much. Like the others have commented I was worried it looked too dry and that it wouldn't cover the base of the tin. However, I pressed the dough out to a thin layer and it baked for 25mins and puffed up slightly retaining a soft core

• Crème fraîche brioche fruit tart

  • KarinaFrancis on October 16, 2022

    This was nice and making the dough the day before made it easy to put together the next day. I felt that it needed more custard.

• Olive oil cherry snack cake

  • KarinaFrancis on October 08, 2022

    Totally agree with Zosia, a lovely light cake and very simple to make. I used blueberries because it’s a bit early for cherries, will make again when they’re in season.

  • Zosia on January 17, 2021

    Delicious cake with a light and tender crumb. I used jarred sour cherries and they worked well with the lemon; the cake was short but there was a lot of flavour in every bite. A half recipe of the glaze was more than enough and no food colouring was needed to make it as pink as the book's photo. My cake was done in 30 minutes.

• Milk chocolate caramel sheet cake

  • joneshayley on March 08, 2021

    Easy to assemble and delicious. The coffee isn’t strong at all. Moist and delicious though very very rich

  • Zosia on March 21, 2022

    Fabulous cake! Cake portion was moist and not too sweet and frosting was incredibly delicious!

  • coryelizabeth on September 27, 2021

    Oh my goodness, this cake is delicious! AND easy: I simply followed the directions, and both the cake and the icing came together as indicated. My only quibble is that I can taste the baking soda in the cake itself, but I almost always can in recipes that involve a lot of rising agent. The salty, sweet, slightly bitter caramel ganache more than makes up for this.....

  • anya_sf on November 11, 2021

    A half-size cake was gone in 2 days and there are only 3 of us - that's how good this was. The cake was light-textured, moist, and chocolatey, but the ganache really turned it into something fabulous. Like JJ2018, I ended up with tiny toffee bits in the otherwise silky frosting, but they blended in with the crunchy peanuts and cocoa nibs, so no one else noticed. I did wait several hours before whipping the ganache.

  • Kinhawaii on March 20, 2021

    I agree with joneshayley- delicious, can’t stop eating it! I made half a recipe in an 8 inch square pan- next will try it with peanuts too. My frosting took several hours to cool in the refrigerator- it still dribbled from the whisk but after almost 4 hours the dribble held its shape. Took less than a minute to whip the frosting. Kept well in the refrigerator.

  • JJ2018 on June 27, 2021

    Really nice cake. Husband, children and guests loved the topping though I found it a bit sweet for my tastes. It did take a long time to cool and my caramel crystallised slightly so icing had crunchy caramel pieces in it, which wasn’t a bad thing

• Raspberry and rose cheesecake buns

  • Zosia on February 02, 2021

    We loved these buns. They weren't too sweet and all of the flavours worked very well together. The brioche was also good - easy to work with and light and airy once baked.

  • jay.moe on November 20, 2021

    Nice variation of cinnamon rolls. Omitted pistachios, rose water and dried rose petals and the raspberry rolls were still quite delicious.

• Florentine grape focaccia

  • Zosia on January 06, 2021

    The focaccia base was quite good - light and airy but also chewy - but the star was the sweet grape topping with a hint of rosemary. The only change I might make next time is to bake it in a larger pan (it filled a 9x13x2" pan) and increase the fruit etc so there's a greater ratio of that delicious topping to bread.

• 'Coffee' coffee cake

  • Zosia on June 06, 2021

    Cake had lovely texture and flavour - the coffee in the filling was a nice twist. I could have done without the streusel which was very buttery but that's just me.....others loved it.

  • stef on December 16, 2021

    This is a big cake but I needed a big cake.. added 1/3 cup of cocoa nibs to the Cinnamon filling. This gave the cake a nice crunch. Would do it again.

  • anya_sf on May 21, 2021

    I also made 1/2 recipe in an 8"x8" pan. The top layer of batter was rather difficult to spread as it wanted to roll off the filling, but I mostly managed. I'd expected the crumb topping to brown more and ended up overbaking the cake (47 minutes), so the edges were dry, but overall the cake was quite delicious with the classic soft crumb one would expect from a sour cream coffee cake. The coffee flavor wasn't very noticeable.

  • Kinhawaii on March 16, 2021

    Coffee is in the layer with the cinnamon so taste both equally. Nice delicate crumb cake. Made half a recipe by weight using 2 scant large eggs, 8 x 8 in pan, took around 40 minutes to bake. Good cake for snacking.

• Blueberry cornmeal buckle

  • Zosia on May 23, 2021

    The photo is a little misleading as this bakes up as a cake with embedded berries topped with streusel ie there is no distinct layer of fruit. The cake has a sandy texture that could be a problem for some, especially as the topping is similar in texture but with a bit of crunch. The flavour is good, and the cake is moist, fruity and not too sweet.

• Turtle brownies

  • Zosia on May 28, 2021

    Family really enjoyed these rich and delicious brownies. I used rye flour and the full amount of caramel. I had some trouble making the caramel as it took a long time to melt the candy into the cream...so long, it was almost too thick to drizzle once it cooled.

  • anya_sf on September 16, 2021

    I made 1/2 recipe in an 8"x8" pan; baking time was the same. After chilling, these were definitely the fudgiest turtle brownies I've ever eaten (a good thing). I used semisweet chips, which I prefer over milk. The caramel only needed a few minutes to cool before drizzling. These were delicious and I'm glad I sprinkled them with flaky salt. No one could taste the rye.

  • Kinhawaii on March 26, 2021

    Scrumptious & fudgey! Not sure if this is the correct adjustment but used 5 large American eggs, but they do have a nice dense texture. Had about a third of the caramel left over so you could probably coat the whole thing if you don’t just want a drizzle. My milk chocolate chips were big so added a few more bittersweet ones. Didn’t have rye so used the same weight of regular flour. Definitely a repeat.

• Sweet and salty rice crispy treats

  • Zosia on March 27, 2022

    A little too much going on for me as you could barely taste the rice crispy treat base. The milk chocolate was a good addition but I think I could do without the others.

  • Foodycat on June 11, 2022

    I didn't get to try one but my husband said they were "pretty good but not as good as your usual ones" - my usual ones are a mars bar slice.

• One bowl vanilla sheet cake

  • stef on August 06, 2021

    Easy to make. Stayed nice and moist for 5 days. Icing was chocolate with sprinkles.

  • Foodycat on January 23, 2022

    I was worried that it would taste metallic because there's a lot of baking powder and bicarb in it, but it didn't. I used the basic cake to make an upside down cake and it was very successful.

• Apple fritter monkey bread

  • Foodycat on November 07, 2020

    I made a few changes - my eggs were really big so I only used two, so my dough wasn't as wet as expected, and I incorporated the apples into the dough and made bigger buns. Instead of doing the first prove in the fridge overnight I shaped it and did the second prove in the fridge overnight, so I just had to bring the tray up to temperature before baking. Really delicious - the bread is light and soft and the apples are a good balance for the stickyness.

  • anya_sf on October 06, 2021

    So delicious! Made over the course of 2 days - chilled brioche dough the first night, chilled unbaked monkey bread the second night. The shaped dough didn't really rise in the fridge, so I let it rise for an hour in the morning; it hadn't doubled at that point, but I ran out of time so just baked it, and it rose a lot in the oven. One stick (8 Tbsp) butter was plenty to coat the dough balls. I feared this might be too sweet, but the tart apples balanced it out. Still, you certainly could reduce the sugar and omit the glaze, if desired.

• Mixed berry Dutch baby

  • MakeMyHay on May 08, 2022

    I made this for breakfast with strawberries and bananas, and at the table we drizzled it with sweetened condensed milk. It was very tasty but I agree with the previous reviewer that I think Dutch babies work better in cast-iron pans. The base of this one was a bit gummy and dense.

  • anya_sf on March 21, 2021

    This recipe does not call for Cascade hops.

  • anya_sf on March 22, 2021

    I've always made Dutch babies in heavier skillets such as cast-iron, which I think it still a better choice, but it's nice to know it works in a lightweight cake pan. My pan did warp temporarily when the batter was poured in. The batter puffed nicely, but deflated quickly upon removal from the oven. I just used blueberries, 60 g more than called for. We enjoyed this for breakfast with maple syrup.

• Sticky date pudding with rum butterscotch sauce

  • Frenchfoodie on April 25, 2021

    Delicious cake, soft and rich with chewy edges. Not sure the rum is needed in the sauce, it tastes good but no better than regular butterscotch.

• Overnight crème brûlée French toast

  • anya_sf on April 23, 2021

    I used homemade white sandwich bread. Instead of lining the baking dish with parchment, I sprayed it with cooking spray, but the bread did stick slightly. My broiler cooks unevenly and burns things, so I wasn't able to get nicely browned tops, but the French toast still turned out fairly well. It tasted delicious with the blueberry compote (although we would have liked more) and plain yogurt instead of creme fraiche, plus a bit of maple syrup just because.

• Chocolate and cardamom carrot cake with brown butter cream cheese frosting

  • anya_sf on March 03, 2021

    Unusual spin on carrot cake, but good. The orange zest and spices were quite prominent and went well with the dark chocolate chips. The brown butter cream cheese frosting was delicious, if fairly sweet, and great with the cake. I skipped the garnishes on top.

  • Kinhawaii on August 11, 2021

    I agree- had some misgivings but very yummy!

• Coconut sheet cake

  • Kinhawaii on April 04, 2021

    I thought it would be lighter- so not sure whether it is due to my technique or lack of it or ?, but it came out like a coconut pound cake. I am not a fan of plain dried coconut so toasted it for the topping & put a few strawberries on top. Not a repeat for me because I would like a delicate not sturdy coconut cake.

• S'more cookie bars

  • Kinhawaii on June 01, 2021

    I agree- delicious! Thanks to JJ2018’s advice about sticking issues, after 20 min in the refrigerator I put the marshmallows on hoping they would adhere & not sink- not sure if it was that but they stuck. Did refrigerate them overnight after broiling them for cutting & serving the next day- it’s so hot where I am right now so the chocolate part gets really soft.

  • JJ2018 on April 19, 2021

    This is delicious but so very rich! I made a fully recipe size and I’m having to give it away to friends and family as we can’t/shouldn’t make our way through all this! The base is delicious but the marshmallows don’t really adhere to the chocolate so hard to cut and portion, I used a knife and scissors

• Upside-down banana and buckwheat cake

  • TonyInSeattle on February 21, 2021

    This was truly delicious. The cake itself is light and airy with a nice buckwheat flavor. The banana and caramel topping really makes this cake banana-y. The only other flavor in here is vanilla, so the buckwheat and banana really shine through. Definitely a keeper. It's pretty, too! The only "negative" is that the cake doesn't look quite as pretty the next day. Due to the buckwheat, the top took on a grayish color. A quick sear with the torch and it was pretty again.

• Peppermint chocolate slices

  • JJ2018 on March 31, 2021

    I really enjoyed this and would definitely make again. The base with the peppermint buttercream is just a really nice twist on more traditional tiffin style bars

• Peanut butter chocolate tart

  • Jviney on April 10, 2021

    This was good, easily executed. It seemed to me that there was a lot of peanut butter filling so I kind of mounded that in the center. Served it after burgers and a salad and everyone really liked it. I thought it was good but it didn’t particularly wow me.

• Gianduja blondies

  • Nkrieda78 on November 03, 2020

    I used the almond butter substitution and added 1 Tbsp of Frangelico.

• Classic birthday cake

  • jay.moe on November 25, 2020

    The chocolate frosting was fabulous. The cake was dry.

  • Mabel1 on March 08, 2022

    I found the cake was dry and the frosting was overpowering, too much of it, and sickly.

• Roasted plum roll cake

  • Mabel1 on March 08, 2022

    I found the frosting far too claggy and there was too much of it in proportion to the cake. It set hard like butter.

• Kavey Eats

  This is very much in line with what Edd is known and celebrated for – recipes that are both delicious, and absolutely achievable for a home cook, experienced or otherwise.

  Full review

• Eat Your Books

  The must-have baking book for any level of experience. Impressive delicious desserts with little mess.

  Full review