One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns by Edd Kimber

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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.

    • 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.

    • 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.

  • 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

    • 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.

  • Olive oil cherry snack cake

    • 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.

  • 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.

  • 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.

  • 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.

  • Mixed berry Dutch baby

    • 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.

  • 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.

  • 'Coffee' coffee cake

    • 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.

  • 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.

  • Turtle brownies

    • 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.

  • 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.

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Reviews about this book

  • 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
  • ISBN 10 0857838598
  • ISBN 13 9780857838599
  • Published Jun 25 2020
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

One tin, 70 bakes - whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey, spiced or nutty, baking just got a whole lot easier.

With chapters including Cakes, Brownies & Cookies, Pastry, Desserts, No-Bake Bakes and Buns & Breads, there's plenty to choose from to create a beautiful bake, that only lacks the washing up. Try Anzac Caramel Slices for a sweet treat with a salty kick, Rhubarb Strawberry Cobbler for an easy summer dessert, or Tahini Babka Buns for those weekend pastry cravings.

You need minimal equipment and skill to whip up something fruity, chocolatey, spiced or nutty - One Tin Bakes is full of versatile and achievable recipes that celebrate the flavours of both traditional and modern bakes from around the world, each with a special Edd Kimber twist.

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