These little mini pancake canapés are an absolute crowd pleaser, and I mean that for every single age group!

Looking for the ultimate indulgent pancake recipe? These Snickers-style stacked pancakes are exactly what you need. Fluffy homemade pancakes stuffed with chocolate hazelnut spread and layered with smooth peanut butter, drizzled in caramel and finished with crushed salted peanuts and chocolate chips.

Whether you prefer them crunchy and golden or slightly soft in the middle, ANZAC biscuits remind us that sometimes the simplest recipes carry the most meaning.

Sourdough hot cross buns are not your quick Easter bake, they’re a labour of love, but one that rewards you at every stage.

These cute bunny meringues are perfect for Easter. Pipe them using a star nozzle for a textured finish and serve them as decorations, with whipped cream and berries, or turn them into fun lollipops for kids.

This is such a fun Easter idea and works with any round cake, whether it’s homemade or store-bought. You can also use any frosting you already have on hand, but a cream cheese frosting works beautifully with carrot cake.

Individual chocolate cheesecakes layered with an Oreo base, topped with a crunchy cornflake nest and Mini Eggs.

There are moments when you need a bake that comes together quickly but still feels special enough to put on the table and impress. These Easter Chocolate Muffins are exactly that.

This Hot Cross Bun Loaf is a slightly different take on the classic Easter bake. Instead of shaping individual buns, the dough is baked as a large, beautifully spiced loaf, making it perfect for slicing thick and toasting with butter.

This Easter Simnel Cake is one of those bakes that feels deeply tied to the season. A light fruit cake layered with marzipan through the centre and finished with another layer on top, it’s rich with flavour yet surprisingly gentle compared to heavier traditional fruit cakes.

They’re light, fluffy, and softly set thanks to the ricotta, with just enough sweetness to work with fruit, yoghurt, or a drizzle of honey.

This skillet cookie is exactly how I love dessert to be at the end of a dinner: warm, soft in the middle, packed with chocolate chips, and made for sharing.

This skillet cookie is exactly how I love dessert to be at the end of a dinner: warm, soft in the middle, packed with chocolate chips, and made for sharing.

Stone fruit season is one of my favourite times of year in the kitchen. When peaches are good, they really don’t need much, just a little help to turn them into something special.

I’m officially on a bit of a health kick at the moment, but let’s be honest, I can’t go a day without dessert. It’s just not who I am.

So instead of cutting it out completely, I’ve been getting creative. Finding ways to still enjoy those little end-of-day moments, just built a bit smarter. And today, this Cinnamon Chai Protein Crème Brûlée absolutely hit the spot.

This is one of those recipes that quietly does a lot of heavy lifting during the week. Quick to make, affordable, and built from pantry staples, but still chocolatey enough to feel like a treat.

They’re nut-free, oil-free, no-bake, and built around simple, affordable ingredients. A whole banana for sweetness, prunes for natural binding, carrot for texture, and protein powder to keep you full. No waste, no fancy extras, just smart, functional food that still tastes like a treat.

This is weekday fuel at Elliot’s Table, food that gets you through the week, saves you money, and still feels good to eat.

These Santa Hat Caramel Cookie Cups are one of those Christmas bakes that stop people in their tracks. A soft chocolate chip cookie cup, filled with silky caramel, topped with a fresh strawberry “Santa hat”, and finished with fluffy white chocolate ganache

For World Cake Day, I’m celebrating with the most timeless bake of all:
a Classic Victoria Sponge soft, light, airy, filled with clouds of vanilla cream and fresh berries.
Simple. Elegant. Iconic.