Notes about Recipes in this book

• Blueberry cream tarts

  • Astrid5555 on September 06, 2022

    These tarts are so delicious. The pastry is very easy to work with, incredibly flaky, and in combination with the pastry cream and the blueberries spectacular. A perfect afternoon snack for four.

• Lemon poppy seed meringue tarts

  • SKidd on February 16, 2023

    I had some sinking problems with the tart crust (likely my own fault) but the texture was great and the lemon curd is AMAZING. Will use this for lots of things.

  • Honeymorgn on January 25, 2024

    Made this as a single tart w/o the poppy seeds. The meringue did not work out probably because I had a bit of egg yolk in the white. Instead, I used whipped cream and it was delicious.

• Matcha cheesecake tarts

  • stepharama1 on February 17, 2023

    Really delicious! The sugar level was just right (not too sweet). I increased the matcha somewhat because my matcha powder had been open for a while so the matcha flavor really popped. The pastry was scrumptious. I recommend weighing the pastry when dividing into fourths to make sure that it's exact. The quantities are small so precision is important. I ended up with a couple smaller tarts because I eyeballed the quantities rather than measuring.

• Strawberries and cream éclairs

  • Foodycat on September 13, 2022

    My piping needs work but these are fabulous.

• Feta and za‘atar bourekas

  • Dionysiaca on September 03, 2024

    Very dull-tasting filling, despite using top-quality za'atar and increasing the feta.

• Fennel sausage hand pies

  • cookingbychapter on May 25, 2025

    these are delicious and this is some of the best pastry I have ever had!

• Carrot cake sandwich cookies

  • Foodycat on September 21, 2022

    I only made the cream cheese frosting because I wanted a small quantity for a carrot loaf cake and most recipes make far too much. It was the perfect quantity and a very good flavour and texture.

  • cookingbychapter on May 25, 2025

    I am in love with these cookies!!

• Chocolate peanut butter cookies

  • et12 on June 13, 2023

    A great peanut butter cookie. I loved the size and the pinch of salt in top. I think I’ll go for an even drizzle of chocolate over the whole cookie next time instead of dipping half.

  • kaisha_x5x580 on April 02, 2026

    Delicious, I was able to make 12 with the scoop I have - no change to cook time

• One egg pistachio and raspberry meringue cookies

  • Foodycat on May 06, 2025

    Really nice use for a single eggwhite! The rose is subtle and works beautifully. I used reduced sugar sour cherry jam and Amarena cherries instead of the raspberry meringue, and the tang was brilliant.

• Oatmeal raisin cookies

  • Astrid5555 on February 20, 2023

    Delicious cookies, made mine much smaller than mentioned in the recipe and got 8 cookies, perfect for sharing.

  • anya_sf on October 20, 2025

    Like Astrid5555, I made 8 smaller cookies; baking time was the same. Despite chilling, my cookies spread a lot in the oven. Texture was quite soft and chewy; the cookies stuck to the parchment and broke rather easily. To me, the flavor was lacking - maybe add vanilla or a pinch of cinnamon? Possibly more brown sugar?

• Emergency chocolate chip cookie

  • dyanarose on December 27, 2023

    Simple and quick, it makes enough for two good sized cookies or three regular sized.

  • katmagdunn on December 14, 2025

    I love this recipe!

• Vegan crinkle cookies with tahini and cardamom

  • Astrid5555 on October 23, 2022

    Delicious and quick to make cookies, which my boys devoured in no time and which also happen to be vegan.

  • dyanarose on January 13, 2024

    Good, moist cookies. I used a microwave instead of a bain marie and didn't wait to chill the dough. If there was a difference to the end product I'd be surprised. Makes 4 large, 6 normal, or 8 small cookies

  • Churchim808 on November 24, 2024

    These were tasty although I was disappointed that the cardamon wasn't more pronounced. If I made them again, I'd probably spice them up a bit. I didn't have any psyllium husk or flaxseed so I subbed a tablespoon and a half of Egg Beaters for the water and psyllium. Also ran out of coconut oil so subbed in a third of it for ghee. My cookies look just like the picture and probably taste the same! I always use a #16 scoop for my cookies and this recipe made 11 of them.

• Melting moments

  • et12 on October 29, 2023

    A simple, straightforward recipe that provides an indulgent treat. I sandwiched mine with strawberry buttercream and they were delicious. I do wish there would have been advice on how much buttercream to make in order to have exactly six servings.

  • EmilyR on June 29, 2024

    My 10.5 year old made these entirely alone and filled them with jam. Decadent without being cloyingly sweet. Similar to the Ottolenghi rhubarb yoyos.

• Biscoff-stuffed brownies

  • SKidd on February 16, 2023

    Delicious, a cute size, makes me want to try different fillings too.

  • Kinhawaii on March 22, 2023

    Fudgey & on the thinner side, these deep chocolate brownies are good. I used the crunchy Biscoff & I liked the contrast in texture. I wish these were thicker though.

  • et12 on June 28, 2023

    We really loved these. They came together easily enough but had to pipe the biscoff spread onto the brownie batter to create a distinct layer. I cut it up into six portions instead of four.

  • maryhodgeisme on November 23, 2024

    Made this with peanut butter instead of biscoff and it fulfilled all my Reese’s cravings.

• Coffee and caramelized white chocolate meringues

  • Astrid5555 on December 15, 2022

    One of the most delicious meringue cookies I have made in a long time.

  • MrFrenchToasts on February 17, 2025

    Very sweet. Not for people on a diet, but very good, especially with the caramelized white chocolate.

• Bakery-style blueberry muffins

  • SKidd on October 12, 2022

    Used WW pastry flour and yogurt: made five muffins in my tin with plenty of streusel. Took a little longer to bake than recipe (could be my oven). Taste great!

  • Kinhawaii on November 30, 2022

    Yummy- I got 5 muffins too despite having slightly fewer blueberries. I didn’t make the streusel. Tender & not too sweet.

  • Foodycat on December 01, 2022

    I was a bit apprehensive - the batter filled 4 muffin cases to the brim and I couldn't fit all the streusel, and I have always been told that you fill muffin cases 2/3 full. But they rose beautifully while not overflowing. I gave them an extra 5 minutes because I used frozen blueberries and they were very good.

  • Duncanarmour on September 23, 2025

    Great recipe from a flavour point of view - with a standard size muffin case there’s slightly too much mix, and mine needed 10 mins longer at 160C fan.

• Black-bottom muffins

  • SKidd on October 01, 2022

    Straightforward recipe. Turned out great, baked an extra five minutes. Used yogurt instead of buttermilk (added after butter mixture cooled a little so it wouldn’t split).

• Sweet and salty chocolate cake

  • SKidd on December 01, 2022

    Easy, quick, delicious. I made once in an 8x8 pan and once in two smaller pans. Used a different caramel ganache frosting from Kimber’s other book (One Tin Bakes)

• Peach sour cream crumb cake

  • Astrid5555 on September 21, 2024

    Made that one way back at the height of stone fruit season. Since I am a sucker for crumbles this one perfectly fit the bill, so good!

  • Churchim808 on November 20, 2024

    This was wonderful! I had several peaches that were past their prime that my daughter put in the freezer, unpeeled and whole. I was finally able to put one to work along with a bunch of other pantry ingredients into this woonderful cake. My only complaint is that it took way longer, like 15 minutes longer, to bake through. My cake pan was exactly 6 inches in diameter so I'll use an 8 in pan next time.

  • kaisha_x5x580 on March 22, 2026

    I made this in a small loaf tin, and it worked perfectly! I added strawberries to the peach and it added a lovely layer of flavour. I want to try this again with plums!

• Brown butter miso banana bread

  • evatoad on September 29, 2023

    Excellent! Will definitely make again. Not very sweet, with a deep umami base note.

  • Churchim808 on November 23, 2024

    Every time I take a bite, I expect it to taste like every other banana bread. It isn’t at all like every other banana bread. Very good, but different. I’m sure there will be many notes from those more virtuous than me that cut back on the sugar and found it much improved. I wish I had been more liberal with the demerara sugar on top since the final product is quite savory.

  • Astrid5555 on April 20, 2025

    Always on the lookout for recipes to use up the neverending load of overripe bananas I came across this recipe and the addition of the miso is delicious. It adds a great umami taste and while it turned out very crumbly, it was devoured within hours.

  • esther_iqmro0 on January 18, 2026

    Really good, but I'd add less miso (a tbsp instead of 2) next time. Demerara sugar on top is not optional.

  • anya_sf on January 21, 2026

    Unusual flavor - the banana was not prominent, miso wasn't noticeable as such - to me, the flavor was very buttery (not a bad thing). Texture was a little dense. But overall we liked it a lot.

• Cinnamon bun slices

  • Foodycat on September 14, 2022

    I used dark muscovado sugar for the swirl instead of soft light brown sugar. I didn't return the cake to the oven after glazing because this sort of glace icing sets up nicely anyway. It's absolutely delicious - the cream gives it a really delicate, tender crumb. I was worried that it would be bland because there's just a tiny bit of vanilla in the cake batter, but there's enough of the really punchy cinnamon swirl to give every bite a really good flavour.

  • SKidd on February 16, 2023

    Quick and tasty.

  • Kinhawaii on October 11, 2024

    Nice & quick, I wish it was taller though & will try a smaller pan next time.

  • Astrid5555 on March 29, 2025

    The taste of a cinnamon bun, but much quicker to make. Well liked by everybody who tasted it.

  • cookingbychapter on May 25, 2025

    this is such a wonderful recipe!! Highly recommend.

  • CourtneyT on March 01, 2026

    Nice but quite sweet. Will pull back on the sugar a bit next time.

• Old-fashioned cake doughnuts

  • dyanarose on March 11, 2024

    Simple to make, though I needed to adjust a bit. Needed 50% more flour by weight and would add more spice next time. Also you don't need a vat of oil to fry these only about 1cm in a small pot.

• Pistachio, raspberry and rose snack cake

  • CourtneyT on April 08, 2024

    Beautiful little cake. Great flavors. I skipped the optional glaze and rose petals and it was still perfect.

• Blueberry hazelnut ricotta snack cake

  • SKidd on February 04, 2023

    Made this because I randomly had the ingredients, it’s a good snacking cake but I feel like maybe there’s a typo? The batter was super thick, and it’s too much salt (I cut back but not enough). Maybe it needs melted butter or oil? I did use homemade ricotta so maybe it was thicker. That said, the fruit/nut/rye flavor combo is excellent.

• Mango pudding

  • Kinhawaii on April 01, 2023

    We enjoyed this, but unfortunately I forgot the lime so used lemon- lime would have been nicer. I was a little short on mango so I didn’t pass it through a sieve. It had a little texture & smoother would have been better. It made 3 generous servings in pyrex cups- next time I’ll use 4.

• Lemon and pistachio posset

  • anya_sf on January 21, 2026

    Nice sharp lemon flavor. Texture was a little soft. Pistachio flavor complemented the lemon, but the additional richness was a bit much.

• One egg Pavlova for two

  • et12 on October 15, 2023

    This was a really good way to use up an extra egg white. Nice texture with balanced vanilla flavour. We had a honeydew melon that needed eating and it worked very well with this recipe,

• Strawberry maritozzi

  • cookingbychapter on December 31, 2025

    These were ok, not likely I would make them again. It was our first maritozzi ever, so it could just be that we don't love them and no fault of the recipe.

• Chocolate and espresso brioche buns

  • SKidd on February 16, 2023

    I messed with the timing a little on this (shaped and refrigerated overnight) and they still turned out well. I thought when warm the espresso flavor was a little strong but once they cooled it seemed better, you could cut back a little if you’re not a fan. Skipped the glaze but will try it next time!

  • Astrid5555 on September 08, 2025

    Substituted the glaze from the book with a coffee cream cheese glaze to make thiese buns even more coffee forward. Perfect!

• Everything bagel morning buns

  • Foodycat on September 03, 2022

    Absolutely delicious - albeit a bit too salty - but I have some quibbles with the recipe. I would have appreciated a little more guidance with the brioche recipe - after the overnight proving should it be risen? How much? Mine was faintly puffy but hardly risen at all, which made rolling it out a challenge. Which also meant there was too much cheese sauce to dough - it was a very thick layer so not much of a scroll and when they baked most of the cheese sauce melted out. I think next time I would do a 1/2 quantity of the cheese sauce.

  • anya_sf on October 21, 2025

    I omitted the pancetta, so added a bit of salt to the cheese sauce. I found the chilled dough easy to work with. There was a generous amount of sauce, but it was thick and stayed put while rolling. My buns needed a few extra minutes to bake. I used TJ's bagel seasoning. The buns were a little messy to eat warm, due to the sauce, but that firmed up upon cooling. We loved them. If I made them with pancetta, I'd probably only use half the amount (100g).

• Crumpets

  • anya_sf on November 15, 2025

    The batter took 2 hours to rise in my cool kitchen. Cooked these on an electric griddle at 325F in English muffin rings. Not sure if I flipped them too soon, but they didn't end up with many holes on top. Otherwise quite good with the expected springy texture.

• Classic pretzels

  • Churchim808 on December 22, 2024

    Who has barley malt syrup on hand? Not me. It does sound a lot like brown rice syrup so that’s what I used instead. These taste great and look delicious. Maybe took an hour and a half from start to finish with half of that time unattended. I made seven pretzels instead of four and they baked up much faster

• English muffins

  • anya_sf on December 06, 2025

    Not as craggy as my ideal English muffin, but relatively easy to make in just a few hours (although mine took twice as long to rise in my cold kitchen). A nice size for breakfast sandwiches.

  • SKidd on February 01, 2026

    I used whole wheat for the bread flour (and a little extra water) and they were a little tall. I will press down next time and possibly increase the liquid a bit (I find that wetter doughs help with the craggy holes in English muffins). Fast and tasty though so will make again.

• Overnight croque madame waffles

  • anya_sf on October 19, 2025

    The batter didn't rise much but still baked up okay, except the first waffle, which I cooked on my usual setting without checking, and it got too dark. So watch these carefully. They were flavorful and crisp, great topped with a fried egg. I skipped the chili flakes and chives. I got 3 7"-round waffles.

• Sage and onion buttermilk biscuits

  • FromScratch on March 25, 2023

    The recipe doesn't indicate when or how to add the onion/sage mixture to the dough.

• Cheese-stuffed garlic flatbreads

  • Kinhawaii on January 08, 2025

    Yummy - I think even without cheese stuffing.

• Choux pastry

  • Foodycat on September 13, 2022

    Bonkers recipe because of the tiny quantities - 35g flour. I used my smallest milk pan, which was perfect. Definitely the most successful choux I have made.

• Lemon curd

  • SKidd on February 16, 2023

    So So good. The texture is creamy and the flavor is amazing.

  • Honeymorgn on January 25, 2024

    Made this lemon curd for the first time. It was creamy and delicious.

  • Lucarto on April 22, 2024

    I´ve made this recipe once and my kids were amazed for its texture and taste! Making again today!

  • Skamper on March 12, 2026

    This made the silliest, most luxurious lemon curd I've ever made. I used meyer lemons.

• Eat Your Books by Jenny Hartin

  Another great collection of easy bakes with impressive results.

  Full review