Preheat the oven to 180°C (355°F). Place the rice and stock in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or ...

Preheat oven to 180°C (350°F). Place the flour, coconut, butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin ...

Preheat oven to 180°C (350°F). Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish. To make the crumble topping, place ...

Preheat oven to 180ºC (350ºF). Place the flour, cocoa, coconut, sugar, butter and egg in a bowl and mix well to combine. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick ...

To make the meringue topping, place the sugar and water in a saucepan over medium-low heat and stir until the sugar is dissolved. Simmer for 3 minutes and remove from the heat. Using a hand-held ...

Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk ...

Place the almonds, buckwheat, chia, psyllium, sesame seeds, sunflower seeds, salt, coconut oil and water in a large bowl and mix to combine. Set aside for 6 hours or overnight to soak. While the ...

Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring for 2 minutes or until the sugar ...

Place the porcini and boiling water in a heatproof bowl and set aside for 10 minutes to soak. Preheat oven to 200°C (400°F). Heat a large, heavy-based ovenproof saucepan over medium heat. Cook the ...

From the rich and decadent to light and fruity, our ultimate collection of sweet treats are sure to tempt!

Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.

Preheat oven to 160°C (325°F). Place the banana, brown sugar and 20g of the butter in a medium non-stick frying pan over high heat. Cook for 4–5 minutes or until caramelised. Add the whisky (or maple ...