These treats, beloved for their understated elegance, offer a delightful combination of flavours and textures that have captivated connoisseurs and casual snackers alike.

See what all the fuss is about! Keep reading to discover why almond biscuits are so popular and explore some delicious biscuit recipes that use our famous Tate & Lyle Sugars.

There’s something about almond biscuits that makes them a universal favourite. Their unique nutty flavour, a delightful blend of sweet and slightly bitter, sets them apart in the world of biscuits.

The joy of almond biscuits lies in their simplicity. With straightforward recipes and only using basic kitchen essentials, they’re an excellent choice for both budding bakers and culinary experts. Their easy-to-follow steps make the baking process as enjoyable as the eating.

What’s more, these biscuits are incredibly versatile. They’re the perfect companion to your favourite beverage, be it tea, coffee, dessert wine or even fruit juice.

Get ready to fall in love with our collection of almond biscuit recipes, each promising a unique taste and texture experience.

Imagine a biscuit that melts in your mouth with every bite, offering buttery bliss that’s accentuated by the delicate flavour of almonds. Our ground almond shortbread does just that. Whether you enjoy it as a luxurious after-dinner snack or a sweet treat with your morning coffee, these shortbreads are the perfect almond biscuit.

This recipe offers a delightful twist on the classic shortbread, with a focus on achieving the perfect crunch. With a combination of Tate & Lyle Golden Caster Sugar, Demerara Sugar and almonds, these biscuits have a delightfully crispy texture and rich buttery flavour.

A vegan take on the classic Italian almond biscuit, this recipe is perfect for anyone who loves a crisp, crunchy treat. These biscotti are packed with the flavours of almonds and cranberries, offering a delightful balance of nuttiness and tartness.

If you’re craving more almond delights, check out our other tasty almond recipes.

Light, airy and bursting with flavour, this cake is sure to please everyone! It incorporates juicy raspberries, almond flour, and the richness of Greek yoghurt, to create a moist and delicious cake.

Turn simple almonds into a gourmet snack with our caramelised almonds recipe. Coated in a caramel made from Tate & Lyle Golden Caster Sugar, these almonds are the perfect blend of sweet and crunchy. Enjoy them as a standalone snack, sprinkle them over salads, or add them to your favourite desserts for a delightful nutty twist.

This tart is a versatile masterpiece, featuring a homemade pastry base, luscious cream infused with almond extract, and topped with fresh plumbs. You can easily adapt this recipe to the seasons, allowing you to use a variety of fruits and ensuring a fresh and tantalising dessert every time.

Experience the joy of a classic dessert with our almond syrup tart. The combination of a crisp shortcrust pastry and a smooth, sweet, almond-flavoured syrup filling creates a dessert that’s both comforting and indulgent. It’s the perfect choice for those who appreciate traditional desserts with a delightful twist.

Our lemon and almond quinoa cake is a unique, gluten-free and dairy-free option that doesn’t compromise on taste. Combining the zesty kick of lemons with the richness of almonds, this cake is ideal for those seeking a delicious treat.

Ready to explore the delightful world of almond baking? Whether you’re a seasoned baker or just starting out, our range of sugars and recipes will help you create delectable treats that will be remembered long after they’ve been enjoyed.

Don’t wait any longer – explore our range today and let your almond-baking journey begin!

Almonds have been a secret ingredient in baking for centuries, beloved for their ability to transform simple ingredients into something extraordinary.

Their versatility and flavours have stood the test of time, finding their way into countless recipes and becoming a staple in kitchens all over the world.

In this article, explore a selection of simple almond cake recipes that showcase this humble ingredient – all featuring Tate & Lyle Sugars of course!

Whether it’s traditional marzipan or the crunch of whole almonds, these nuts are a popular ingredient for bakers. They infuse cakes with a unique and nutty taste and a wonderfully moist texture and are especially popular for those on a gluten-free, vegan or dairy-free diet.

But they aren’t just great in cakes! Their high-fat content and rich flavours pair well with fruits, making them a good addition to a range of recipes – no matter if they’re sweet or savoury.

Let’s explore the different forms of almonds used in baking, each one offering a different texture to your culinary creations:

Unprocessed almonds that can be eaten raw or roasted, adding a delightful crunch to a variety of dishes.

Whole almonds that have had their skins removed, resulting in a milder flavour and creamy texture.  

Sliced almonds that bring a decorative crunch to baked goods.  

Also known as almond meal, these make a great gluten-free alternative to flour, adding texture and richness to recipes.  

Similar to ground almonds but more finely milled, also great for gluten-free and low-carb baking.

A sweet paste with a smooth, dough-like texture that is used for making sweets or decorating cakes.  

A concentrated liquid providing strong almond flavours to your creations. 

A milk substitute made from almonds and water.  

This recipe is a delightful blend of sweet raspberries and rich almonds. Ideal as an afternoon treat, it combines the tartness of raspberries with the comforting flavours of vanilla extract and ground almonds.

This unique cake brings a novel twist with its Earl Grey infusion, complemented by the sweetness of blueberries and the flavour of almond extract. This bake is adorned with toasted flaked almonds, adding a delightful crunch to every slice.

The citrus zing of lemon zest paired with the nutty flavours of almonds makes this gluten-free and dairy-free cake a delightful surprise for your taste buds.

Savour the irresistible combination of juicy cherries and crunchy almonds. This take on a cherry and almond cake is a wonderful way to enjoy this classic flavour pairing and is perfect for sharing.

Delight in the classic, buttery goodness of crunchy almond shortbread. With a perfect balance of sweetness and a delightful almond crunch, these shortbreads are ideal for any occasion.

Step into the world of almond bakes with the best ingredients by your side. Explore our range of Tate & Lyle Sugars to elevate your almond cake recipes, adding the perfect combination of sweetness and flavour.

If you’re anything like us, you know that there’s no better treat than a rich, gooey brownie fresh out of the oven. But let’s be real, making the perfect brownie can be a bit of a challenge – and that’s where we come in.

Read on to discover helpful tips and mouth-watering brownie recipes using Tate & Lyle Sugars. So, grab your apron, preheat that oven, and get ready to learn how to make the best brownies you’ve ever eaten!

Brownies have a special place in the nation’s hearts (and stomachs). There’s something so satisfying about biting into a rich, fudgy square of chocolatey goodness that’s both comforting and exciting all at the same time. Whether it’s a midday pick-me-up, a dessert to share with friends, or a sweet treat to enjoy with a cuppa, brownies never fail to hit the spot!

Plus, brownie recipes are incredibly versatile – you can mix in nuts, swirl in caramel, or add a caffeine kick of coffee to create your own ideal flavour combination.

Brownies are just flour, chocolate, butter, cocoa powder, eggs and sugar – right? But it’s not quite as simple as chucking everything in a bowl and magically creating brownies. But don’t fret! We’ve got you covered – check out our helpful tips to help you make glorious brownies.

Generally, brown sugar will make your brownies moister and chewier, while white sugar will give them a crisper texture. In addition, brown sugars add a deeper flavour and complexity to the brownies. They contain a higher molasses content and can give the brownies a rich, caramel-like flavour.

Sifting your flour and cocoa powder may seem like a small step, but it can make a big difference in the texture of your brownies.
Sifting these ingredients adds air to the brownie batter, which helps your brownies rise and makes it easier for the wet and dry ingredients to come together, creating a smoother, more consistent batter.

Both butter and vegetable oil does a great job of giving you a moist brownie and a mouth-watering texture, but if you’re looking for more flavour – butter is your best bet!

There’s nothing worse than spending time and effort making the perfect batch of brownies, only to have them stick to the pan when it’s time to take them out.

By lining your baking tin with baking parchment that covers both the base and sides, you’ll create a non-stick surface that makes it easy to remove your brownies without any damage.

The moment of truth has arrived – it’s time to bake those brownies! But how do you get that perfect texture that’s just right for you?
If you prefer brownies with a gooey and soft centre, bake them for the time stated in the recipe and dip a toothpick in the centre of the brownies once they’re cooked. If the toothpick has brownie batter on it, it will need to be baked longer, but if it has a few moist crumbs on the toothpick – it’s ready to come out of the oven.

Whereas if you prefer brownies with a cakey texture, bake the brownies until the toothpick comes out clean or the brownie starts to come away from the sides of the tin.

The last thing you want is dry, crumbly brownies that no one wants to eat! The trick is to take your brownies out of the oven just before they’re fully done. Brownies continue to bake as they cool, so if you wait until they’re completely baked in the oven, you’ll end up with overdone brownies.

It’s super easy to make a standard brownie recipe vegan or gluten-free. To make your brownies vegan, use vegan chocolate and substitute one ripe, mashed banana per egg required in your recipe. To make gluten-free brownies, just use gluten-free flour instead of normal flour – it’s that simple!

Brownies are very delicate when they’re hot and fresh out of the oven, so they’ll break apart when you remove them from the tin. Leave your brownies to cool in the tin before removing them, this allows them to set and become firmer, making it easier to remove them from the tin without any damage.

Allow your brownies to cool completely before you cut them, this will help you get a clean slice with minimal crumbs making a mess in your kitchen!

Once you’ve got the basic brownie recipe nailed, the world is your oyster! It’s time to get creative and experiment with different ingredients and flavours to create your ultimate brownie masterpiece – check out these delicious brownie recipes for inspiration:

Our range of sugars, sweeteners and syrups are the perfect addition to any brownie recipe. So, what are you waiting for? Explore our range of Tate & Lyle sugars and get ready to create the most delicious and indulgent brownies you’ve ever tasted!

Discover the secrets of crafting the perfect baked Alaska! From its history to a simple recipe, learn how to impress your guests with this show-stopping dessert.

Baked Alaska, the name alone conjures up images of a lavish dessert that’s reserved only for special occasions. But here’s a secret: It’s not actually as complicated as it may seem.

Read on to explore our simple baked Alaska recipe and discover the answers to some commonly asked questions about this timeless treat.

This is a dessert with a history that spans centuries; a showstopper that’s perfect for any gathering. Its dramatic presentation and exquisite taste are sure to impress your guests!

Baked Alaska is a glorious blend of meringue, ice cream and cake. However, the real charm of this dessert lies in its versatility.

While the classic version typically features vanilla ice cream atop a vanilla sponge cake, the possibilities for creativity are endless. You can let your imagination run wild, experimenting with different flavours to make your own unique baked Alaska.

Curious about the name? Well, it’s actually a nod to its history. It’s thought that this dessert was created to celebrate America purchasing Alaska from Russia in 1867.

The name reflects the contrast between the toasted meringue and cold ice cream – a culinary metaphor for the chilly Alaskan climate versus the warmer USA.

Both are delicious desserts, but the key difference lies in how they’re served. Bombe Alaska is flambéed, which means it’s covered in rum or brandy and set on fire before serving. This adds a tasty smoky flavour, not to mention a stunning visual effect.

In contrast, baked Alaska is (not surprisingly) baked in the oven until it has a glorious golden-brown colour.

Another distinction is that bombe Alaska is usually served with a sauce, such as a luscious chocolate sauce or velvety crème anglaise, while baked Alaska is usually served by itself.

Now, I know what you’re thinking; if it’s baked in the oven, how on earth does the ice cream not melt?! Well, believe it or not, there are no magic spells involved. The ice cream actually stays intact thanks to the insulating power of the meringue.

The secret lies in the air – meringue is full of tiny air bubbles, and air happens to be an excellent insulator. This serves as a barrier with prevents the intense heat of the oven from reaching the precious ice cream inside.

However, it’s crucial to note that your baked Alaska should only spend a short amount of time in the oven, just enough to give the meringue a beautiful golden-brown finish.

While the meringue will insulate the ice cream, it’s only a temporary shield. Given enough time in the oven, the ice cream will inevitably start to melt.

With all your burning questions answered, it’s time to get stuck in! We’ve got an easy-to-follow baked Alaska recipe with all the details and ingredients you need, but here’s a sneak peek of the process:

1. The first step is to choose your ice cream flavour. The possibilities are limited only by your imagination, so feel free to experiment.

For tips on how to make irresistible ice cream, delve into our article: 5 Cheap Ice Cream Recipes to See You Through the Summer. Alternatively, you can explore our collection of straightforward ice cream recipes, including:

2. To prepare the ice cream base, begin by lining a large bowl with a piece of plastic wrap (also known as cling film), allowing the edges to drape over the sides for easy removal later. Then, gently press the softened ice cream into the bowl.

3. Now you’ve added your ice cream to the bowl, press it down firmly to make sure there are no gaps. Then, smooth the top and pop it in the freezer, allowing it to completely solidify.

1. Start by greasing a round cake tin with butter and line it with greaseproof paper. This will make it easier to remove and prevent your cake from sticking to the tin.

2. Beat the eggs and the Tate & Lyle Pure Cane Caster Sugar together until it triples in size and is pale and fluffy – this is the secret to creating a delightfully airy cake.

3. Feel free to introduce some flavour variations at this point, like lemon juice and zest, orange juice and zest, or even a dash of vanilla extract.

4. In a separate bowl, combine the flour and salt and carefully fold this into your egg and sugar mixture.

5. Finally, bake your sponge until it turns golden brown and leave to cool completely.

1. To prepare the meringue, beat the egg whites together with some white vinegar until they form soft peaks. Adding something acidic like white vinegar to a meringue will improve its structure, helping to aerate it more quickly and make it more stable.

Remember, separating egg yolks and whites should be handled with care and use a clean bowl to avoid any impurities that could hinder achieving those soft peaks.

2. Next, gradually incorporate Tate & Lyle Pure Cane Caster Sugar until it transforms into glossy, stiff peaks.

1. Once your cake has cooled completely, place it on a baking tray lined with greaseproof paper. Then gently remove the ice cream from the bowl and place it on top of the cake.

2. Use a spatula to spread the meringue mixture on the ice cream and cake dome until it’s completely covered – make sure there are no gaps!

3. You have two options for the signature baked Alaska finish:

– Option 1: Put it in a hot oven for around 5 minutes until the meringue is golden brown.

– Option 2: Carefully use a blowtorch (also known as a kitchen torch) to achieve that captivating caramelisation effect.

And voilà! Your baked Alaska masterpiece is now ready to be savoured and enjoyed as a delightful testament to your culinary prowess.

Congratulations! You’ve now unlocked the secrets to creating a masterpiece that will leave your guests in awe.

But remember, no baked Alaska is complete without the star ingredient: Tate & Lyle Sugars. Their exceptional quality and fine texture are the key to achieving the perfect pud.

Be sure to stock up before you start baking!

‘The Great British Bake Off’ has returned for its 13th series! With 12 new bakers all vying to impress the judges and be crowned Britain’s best amateur baker, they’re taking their skills to the tent to battle it out over the course of the next 10 weeks on our televisions.

From cakes and tarts to bread and biscuits, this year’s bakers will face a series of challenges that put their baking skills to the test, and – just like you – we’ll be tuning in each week to witness all the tasty creations as well as the baking blunders!

Join us on this very page each week as we follow the TV series with you and give you some handy recipes (featuring our classic Tate & Lyle sugars and sweeteners) for you to bake alongside the action. Who knows, perhaps you’ll be gracing the glorious marquee in the next series of the show!

*If you’re not up-to-date with the show, please be mindful of spoilers ahead!*

Kicking off with cake week, the new series saw a strong start from the bakers, with plenty of intriguing flavours and impressive designs. Janusz was crowned the first Star Baker of the series, and Will was the unlucky first to be sent home.

The signature challenge requested the bakers to make 12x flavoured and uniform mini-cakes, while the technical challenge was to create a visually appealing red velvet cake. In the showstopper challenge, each baker re-created a cake version of a house that’s close to their hearts.

From forgetting to turn on the oven to using too much booze in a cake (did Prue really say that?!), it’s fair to say that the spirit of the series is back in full force.

Ready to bake along with some of our recipes? Have a go at some of these simple and straightforward cake recipes.

Episode 2 saw the remaining 11 bakers getting busy with biscuit week. The signature challenge required the bakers to produce 18 identically decorated macarons (not to be confused with macaroons!). The catch? The macarons had to be decorated to look like anything other than macarons. From ‘burgers’ and a cat to daisies and ‘peanuts’, this task saw some spectacular design efforts.

In the technical challenge, Prue tasked the contenders with baking classic Garibaldi biscuits and, despite some setbacks – such as Maxy not reading the recipe and Janusz cutting 24 biscuits instead of 12 – some of the outcomes were well received.

The showstopper challenge asked for a 3D biscuit mask that must be standing upright at the end of challenge. This led to some beautiful outcomes as well as some, shall we say, flawed ones!

And finally, while Maxy was awarded Star Baker of the week, a final farewell was said to Maisam.

Join us back here next week for a review of Bread Week!

Become a Star of the Baking World with these biscuit recipes

Bread week is often the most feared week by the bakers, after all, one of the judges is a legend of the bread world. But the bakers took this in their stride and made some impressive dishes!

This week, the bakers were tasked with making two identical pizzas in the signature challenge. They took inspiration from all over the world, from Syabira’s Malaysian Prawn pizza to a taste of France with Carole’s creation inspired by a Tartiflette.

The technical challenge got the bakers to make pain aux raisins; a decadent dessert made with enriched dough laminated with butter and a filling of raisins, orange and Creme Patissiere. Great with a cup of tea – but not so fun to make when you have hardly any instructions!

The showstopper challenge brought us an array of intricately decorated Smörgåstårtas – this classic Swedish celebration cake has a savoury filling sandwiched between layers of bread. The bakers let their imaginations run wild with the fillings, from Dawn’s flavours of Greece to Sandro’s sloppy joe’s and Janusz’s fish, chips and mushy peas.

Janusz was crowned the winner of this week’s episode, claiming the title for the second time. Be sure to join us again next week for the first-ever Mexican week!

Take a look at these amazing bread recipes

For the first time on the show, the bakers were tasked with trying their hand at Mexican cuisine, adding an exotic twist to the series so far.

The signature challenge required the bakers to create Pan Dulce, a sweet Mexican bread usually eaten for breakfast. This task saw some inspired outcomes, with Sayabira making hers look like corn on the cob.

For the technical challenge, the bakers made a classically traditional Mexican dish – tacos! Tough though this challenge was, there were some impressive efforts made, with Maxy’s attempt proving the most impressive.

And finally, the showstopper challenge saw the bakers tasked with making a Tres Leches, a sponge cake baked with 3 different types of milk (condensed, evaporated, and double cream). And, although Dawn’s coffee and chocolate Tres Leches garnered some great feedback, it was Maxy who scooped the best baker title this week.

Making up for nobody having left the tent last week, this week saw two unfortunate losses – Rebs and James. Be sure to tune in next week for Dessert Week!

Though we’re somewhat short on exact recipe matches this week, we’ve still got some great dishes for you to try, all featuring products from our vast and varied Tate & Lyle Sugars range.

For your sweet bread attempt, why not try this scrumptious focaccia recipe?

Or have a go at your own sizzling beef fajita wraps?

For your showstopper, bypass the Tres Leches and give this Victoria sponge cake recipe a go instead!

With just 8 bakers remaining, the competition is heating up! This week’s episode saw the occurrence of a Bake Off classic – dessert week.

In the signature challenge, the bakers were tasked with making 8 individual steamed puddings – a true British staple. From Syabira’s watermelon steamed puddings to Sandro’s apple and cherry crumble steamed puddings (complete with a Prue-friendly boozy drizzle!), there were certainly some interesting flavour combinations. Despite Carole’s praised flavour choices, her puddings collapsed when they came out of the moulds!

For the technical challenge, the bakers were asked to make a classic lemon meringue pie. Simple though that seemed, it transpired that the recipe contained only the words “make a lemon meringue pie”, so they had to rely on their baking instincts alone. Syabira fell behind here, but Januzs emerged victorious.

The showstopper challenge proved challenging indeed, with the task of creating a mousse-based dessert containing a hidden surprise. From Kevin’s digging dog to Abdul’s galaxy and planets, the bakers let their imaginations run wild with this task. But it was Sandro’s spherical globe dessert that wowed the judges and got him crowned the winner of the week. And unfortunately, Carole became the most recent baker to leave the tent.

Don’t forget the Tate & Lyle Sugar!

Embracing the spirit of the season, this week’s Halloween special episode saw some spooky outfits (particularly Janusz dressing as Noel!) and some frightfully festive decorations.

With toffee apples having long been a staple Halloween treat, the judges challenged the bakers to create an apple cake in their signature challenge. With a variety of intriguing flavours dreamed up by the bakers to enhance their cakes, Syabira’s notes of chilli and sour plumb were particularly interesting. She even took it to the next level by decorating it to look like a witchy apple.

For the technical challenge, the bakers made s’mores – a classic American campfire dessert with goeey marshmallow and chocolate ganache sandwiched between two biscuits. Abdul places last in this challenge, while Syabira once again shone above the competition and won.

The showstopper challenge required the bakers to make a Halloween-themed hanging lantern that could be smashed open to reveal a variety of baked goods (kind of like a pinata). From spooky spiders and scary skulls to eerie lanterns and a black cat, the lantern design efforts were vast and varied! Many of the bakers chose biscuit-base lanterns, although Sandro opted for a spherical chocolate lantern complete with chocolate skulls.

As well as yummy treats, the bakers were also encouraged to include tricks in their lanterns. And, while Sandro chose to include chilli in his cookies, Janusz out-tricked even that by making cricket chocolate truffles – with actual crickets!

Not surprisingly, Syabira was the star of Halloween week, while Dawn becomes the sixth contestant to leave.

Recreate the signature challenge with our delicious apple and yoghurt cake recipe.

Ace the technical test with these mouth-wateringly delicious spiced cookie s’mores.

And for your showstopper, fill your lantern with these frightfully delicious Halloween treats:

Custard week turned out to be a turbulent week for our final 6 bakers, it’s safe to say that nobody had an easy ride!

The judges tasked the bakers to create Île Flottante, or ‘floating islands’, as it is more commonly known – poached meringues floating in custard. The bakers unleashed their creativity, hoping to impress the judges with their decoration and flavours. Janusz decided to make his floating islands look like a vanilla latte, which was a hit with the judges. Maxy and Syabira impressed the judges with their floating islands based on classic cocktails, a mojito and a blue lagoon. Sandro also decided to feature alcohol in his bake, but he missed the mark as there was too much – even for Prue!

Prue was in charge of the technical challenge this week and asked the bakers to create six pistachio ice cream cones from scratch. As they were making a frozen dessert, the bakers had staggered start and finish times to make the judging as fair as possible. After a disappointing result in the signature challenge, Sandro was keen to impress the judges this time around – and he certainly did – they loved his ice cream and awarded him first place. Unfortunately, the same can’t be said for Abdul and Syabira, they both struggled in this challenge – Abdul kept burning his waffle cones, but Syabira’s completely melted ice cream left her in last place.

A turbulent first day meant that it was an even playing field going into the showstopper challenge. The bakers had to create a set custard gateau with baked components, but they had to make sure that the custard was the stand-out element. A variety of flavours and themes graced the tent as always, Maxy and Sandro decided to dedicate their bakes to loved ones who they’d lost (a beautiful tribute if you ask us!)

Janusz created a Neapolitan-style gateau which was inspired by his favourite holiday to Italy. His gateau looked stunning, but unfortunately, it was style over substance as the judges weren’t a fan of his textures – Paul even said that his custard was like wallpaper paste!

Syabira’s piña colada gateau was a hit with the judges and led her to be awarded the star of custard week. Unfortunately, we had to say goodbye to Kevin as his gateau fell short of the judges’ high expectations – although Prue was incredibly impressed with his unique flavour combinations!

Our smooth and creamy brown sugar vanilla ice cream recipe is the perfect dessert, plus you don’t need any high-tech and expensive machinery to make it!

If you don’t fancy ice cream, check out our super easy meringue recipes instead:

This week saw the remaining 5 bakers face the quarter finals! With the pressure building and the difficulty increasing, the judges are pulling no punches with their comments.

First up, the signature challenge required the bakers to make 12 vol-au-vents with a sweet filling. While the judges were impressed with Syabira’s citrus-infused mandarin, orange and cream cheese filling, they were less impressed with Maxy’s raw pastry, Abdul’s overcooked and “bone dry” pastry, and Januzs’ undercooked pastry! Plus, with Sandro failing to even turn his oven on, things went from bad to worse! (Although the judges did appreciate his key lime pie-flavoured vol-au-vents).

For the technical challenge, Prue set the bakers the challenge of making a rare savoury bake – 8 spring rolls. With 29 different ingredients available, the bakers had to trust their cooking instincts to figure out the right proportions to use. Sando made up for his oversights during the signature challenge here, landing him first place.

This week’s showstopper challenge was dripping with nostalgic potential, as the bakers were tasked with creating a 3D pie scene based on their favourite children’s book or nursery rhyme. More specifically, the scene had to include at least 8 pies, and it had to be instantly recognisable.

With tributes to Treasure Island, Twinkle Twinkle Little Star and even The Very Hungry Caterpillar, some interesting (and somewhat ambitious!) efforts were made. Unfortunately, the judges were disappointed overall, most of the pies were dry on the inside (although some were worse than others!) With Paul describing Sandro’s pastry as “tough as old boots” and Maxy’s filo pastry globe ending up undercooked, this task was not a successful one for most! Having said that, Syabira’s pastry, flavours, and elaborate Jack and the Beanstalk scene did impress the judges, landing her start of the week for the third week running!

And we had to sadly say goodbye to Mazy, an emotional moment given her incredible effort this series.

Try baking your own sweet pastry dessert for your signature challenge with our sugared puff pastry Palmier recipe.

Before you go creating your own 3D pie scene for your showstopper pièce de résistance, why not have a go at these simpler sweet pie recipes?

Patisserie week was the toughest yet, testing all the final four bakers to the max as they fought for a place in the final.

The first challenge involved making 6 mini charlottes (a ring of sponge filled with a mousse or bavarois), Syabira and Janusz decided to make lady fingers as their sponge and Sandro and Abdul opted for cake. In fact, Sandro decided to make two different sponges to go in his mini charlottes. This risk did pay off, as Prue said his banana cake was one of the best sponges she’s ever eaten – result! Abdul impressed the judges with the textures and flavours in his tiramisu-flavoured charlottes and Sybira’s unusual flavour combination was also a big hit with the judges, but Janusz struggled as he presented a tough sponge and mousse that wasn’t set.

Prue set the technical challenge this week and asked the bakers to create vertical tarts, with a chocolate mousse, raspberry jelly, and a tempered chocolate decoration – it’s safe to say that this challenge certainly put the bakers through their paces! Syabira made the best tarts, landing her first place, and Sandro came last.

The showstopper asked the bakers to create an intricate and extravagant Swedish bake known as kracken. This almond biscuit structure had to stand at least 60cm tall and be beautifully decorated, so the bakers certainly had their work cut out!

All the bakers had themes that were close to their hearts, Janusz created a tribute to Brighton Pride and Sandro marked his African and British routes in his Kracken. Adbul created a rocket ship and a series of space-themed marzipan decorations, and Syabira created an impressive double-helix DNA structure with chromosomes – a tribute to her job.

Abdul’s bake was out of this world (sorry about the pun, we couldn’t resist!) and he was crowned star of the week. After a hard week, we sadly had to say goodbye to Janusz – which means Sandro, Syabira and Abdul are this year’s finalists!

Try out these Scandinavian cinnamon buns

Or channel your inner patisserie chef with these delicious recipes:

After 10 action-packed weeks in the tent, Syabira, Abdul and Sandro fought off the competition to make it to the final. Now just three challenges stand between them and the grand prize. The final theme was all about celebrating our beautiful planet, which resulted in some stunning bakes.  

The final kicked off with a celebration of seasonal summer ingredients, as the bakers had to make a summer picnic of six finger sandwiches, six mini cakes and six savoury pies – a tough challenge to say the least!  

Syabira created a vegetarian pie with an aubergine, mushroom and quail egg filling to accompany her broad bean and salsa verde sandwiches and elderflower Swiss rolls with strawberry jam and rosemary cream. The judges felt that the rosemary overpowered her Swiss rolls, but her pies and sandwiches were great.

Abdul made beetroot, carrot and cream cheese sandwiches and Greek pies that used feta cheese from Yorkshire to reduce food miles – the judges loved them. However, he missed the mark on his tarragon-flavoured swiss rolls as the judges didn’t think the flavours were strong enough. Although the pastry in Sandro’s cheesy cauliflower pies was undercooked, the flavours in his pies, cakes and sandwiches were spot on!

The bakers used the bread they made for their sandwiches during the technical challenge, where they were asked to make a summer pudding bomb. Their bread will form the outer layer of their bomb and the filling included a mousse and a jelly centre, both set with vegetable gelatine.

Unfortunately, Sandro struggled with this challenge, because his mousse and jelly didn’t set – his summer bomb was more like a summer puddle! Syabira’s and Abdul’s bakes had problems as well, but Abdul’s was the closest to perfection and he was awarded first place. 

The showstopper challenge was by far the hardest yet, as they had to make a huge edible sculpture that represented this week’s theme. The sculpture had to feature cake alongside three other baked elements – pushing the bakers to their limits.

All the bakers had issues with their baked creations and were a little messy, but they all had their own victories. Sandro wanted to represent the whole earth, featuring lemon and plumb cakes, blueberry cake pops, biscuits and profiteroles. A lot of his elements were overbaked, but his profiteroles and flavours were a triumph. Abdul’s sculpture was a tribute to bees, featuring a honey cake and celebrating hedgerow heroes like elderflowers, blackberries and raspberries. His decoration was very messy and his choux pastry failed, but his biscuits were perfect.

Syabira created an orangutan sculpture with a rainforest, highlighting the important message that we need to protect their homes. As usual, Syabira pushed the boat out with her unique flavour combinations, and she blew the judges away – the decoration was a little messy, but her flavours certainly made up for it. It’s safe to say that her final bake left an impression on the judges, as Syabira was crowned this year’s overall winner.

This selection of showstopping bakes all celebrate the flavours and bakes featured in this year’s final – why not give them a try?

*This is not sponsored, in partnership with or otherwise endorsed by Love Production’s The Great British Bake Off.

No ice cream churner? No problem! We’re here to explain how to make cheap ice cream at home that’s just as delicious (if not more so) as any gourmet brand, without even needing to use an ice cream maker.

Plus, discover 5 of our best cheap ice cream recipes to help keep you and your loved ones cool this summer.

The “no-churn” method of making ice cream simply means not using an ice cream machine (or ice cream churner). Instead, you can use an electric whisk (or whisk it old-school by hand) to whip your ice cream into shape.

Ready for some helpful hints and top tips for successfully making no-churn, homemade ice cream? We’ll talk you through the basics but remember that there are loads of custom concoctions you can try to make your ice cream even tastier.

But at a glance, here’s the scoop:

Believe it or not, the cost of making homemade ice cream is roughly the same as it is to buy it from the shop. Plus, homemade ice cream tends to taste much better than shop-bought ice cream. To make basic, cheap vanilla ice cream at home, you’ll be glad to hear that all you need is eggs, milk, cream, sugar and a little vanilla extract.

Blend your sugar, milk and egg yolks together until fluffy and pale.

Whip your whipping cream in a large mixing bowl until stiff peaks form.

Fold in any preferred flavourings or mix-ins. Why not explore our range for some inspiration?

Transfer your ice cream mixture into a freezer-friendly container, then freeze it for 6-8 hours.

For more specific step-by-step instructions and alternative ingredient suggestions, feel free to follow one of our more detailed recipes below.

Here are 5 of our favourite homemade (and budget-friendly) ice cream recipes to see you through the summer.

This simple, straightforward vanilla ice cream recipe is the perfect place to start if it’s your first time making homemade ice cream.

The easy-peasy no-churn method results in mouthwateringly tasty ice cream enriched with fragrant vanilla and an irresistibly creamy texture.

This popular recipe features our Tate & Lyle Fairtrade Dark Brown Sugar and yields 4 cones of smooth, creamy vanilla ice cream that, incidentally, pairs perfectly with our delicious strawberry, chocolate or butterscotch dessert sauces!

If you’re looking for a vegan homemade ice cream recipe, look no further. Our vegan cookies and cream ice cream recipe is a smash hit among vegans, vegetarians and meat-eaters alike! If you’re after a cheap ice cream recipe then this could be the one for you; it’s dairy free and only requires a handful of ingredients to make.

If you’re a fan of ice cream sandwiches, just wait until you try this recipe! The harmonious, delectable mix of chocolate and ice cream is a taste you won’t forget for a while. Plus, this is quite possibly one of the simplest ice cream dessert recipes ever to grace our renowned recipe library!

Featuring our popular Fairtrade Golden Caster Sugar, this salted caramel ice cream recipe is another easy-peasy-lemon-squeezy endeavour – why not get the kids involved, too? Mix it, stick it in a tub, pop it in the freezer and voilà – the perfect summertime snack.

Our well-loved range features all the sugars and sweeteners you’ll need to make the best cheap ice cream recipes for all your friends and family. You can even indulge in some of our scrumptious syrups to give your ice cream even more delectable flavourings. Be sure to stock up before you get started!