This easy recipe uses buttermilk, but just substitute for milk with a squeeze of lemon juice if you don't have buttermilk to hand.
A few tips to make it perfect: use full-fat cream cheese or it will be watery, and try not to overcook it.
Rich, chocolatey, with a gentle savoury note from the peanut butter, this is a great brownie recipe. The trick is mixing the peanut butter with caramel sauce, then swirling it through the mixture.
This marvellous cake, which is dense and soft, has a base of boiled oranges, which you cook until very soft, then blitz in a food processor.
A delectable cheesecake which is an evergreen favourite, with good reason. It's crustless with a smooth, creamy filling made from sugar, single cream, cream cheese and yogurt.
The bonus with cookies is that you can freeze the raw dough and always have fresh soft and chewy bakes on standby.
If you've been searching for a perfect, foolproof carrot cake, here it is. The mixture is very forgiving, so you can even make it a day ahead and leave in the fridge until you're ready to bake.
Here's a twist on a Victoria sponge cake, which gives a richer, more moist sponge. It contains more eggs than the classic, and milk.
These individual desserts have a crisp exterior, but when you get your spoon in, a chocolatey sauce just oozes out. Everyone loves them.
A classic lemon meringue is given a makeover using ruby grapefruits and lime. Although the sweet pastry is homemade.