Baking

You’ll need to steam or microwave about 300g peeled pumpkin for this recipe. You can also make this in a 19cm (base measurement) square pan. Note

Swap peas for corn. Try 1 tablespoon finely chopped chives with the flour. Note

Equally delicious hot or cold, these individual baked rice custards take just a few minutes to put together and are the perfect way to use up leftover rice.

3 medium mashed bananas equals 1 1/2 cups. Note

Make sure butter is well creamed before adding sugar. This incorporates air and makes for a lighter cake. Use unsalted butter at room temperature, if preferred. For a richer cake, use 185 grams unsalted butter, 3 eggs and reduce milk to 1/4 cup. Continue as directed. Note

There is little sugar in the dumplings as the sauce is very sweet. Note

Other canned fruit of choice may be used, such as peaches or cherries. Note

No carrot cake is complete without walnuts and cream cheese frosting and this one is no different.

An effortless combination, tender chicken and grilled mushrooms are beautiful tossed through this creamy pea risotto dish. Serve up for dinner with a glass of wine for a warming, hearty meal.

Makes 32 Note

The glaze can be made in the microwave. If glaze becomes too thick to brush on, reheat until correct consistency. To keep leftover ham fresh and moist, cover with reserved rind. Alternatively, dip a clean tea towel or calico bag in a solution of 2 cups water and 1 tablespoon of vinegar, squeeze out the […]

Un-iced cake suitable to freeze. Not suitable to microwave. Note

Just because you don't eat gluten doesn't mean you have to miss out on Christmas treats - try this delicious glace fruit cake.

This gorgeous macadamia filo tart is topped with sweet pineapple. Enjoy it warm or cool with a dollop of ice-cream for an indulgent dessert.

Kids will love these fun spotty chocolate cakes, ideal for a party.

These gorgeous cupcakes by Woman's Day are exquisitely delicate and absolutely perfect for a fairy themed birthday party or even an afternoon tea. Serve them on your daintiest china.

Of all the fruit and nut loaf recipes, this one by Woman's Day has to be in the top 5. Gluten-free, stuffed with your favourite dried fruits and richly sweetened with brown sugar, it's irresistible.

We used milk and water to to make the base, for a lighter result – all milk or all water can also be used. Milk is best for scones/scrolls. Note

Don’t worry that the mixture separates during cooking. It forms natural layers to give the impression of a pie crust. Note

You can never have too many Maltesers. And these cupcakes are loaded with them. Sprinkle some over the top for an extra malty chocolatey crunch.

Drain peach slices well on paper towel before chopping. Note

If you prefer, you can, use mild pancetta or prosciutto, as well as mild creamy blue cheese in place of goat’s cheese. For a thinner crust, try mountain bread. Note

To test whether terrine is cooked, pierce with a skewer. If juices run pink, it is not cooked. Cook further until juices run clear. Drain juices from pan immediately after cooking. Use 2 x 400g cans of tomatoes, fruit or soup to weigh the terrine down. Left-over terrine can be kept, covered, in the fridge […]

Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake. Note

This delicious savoury pie is extremely easy to make -simply mix all ingredients together and bake. It's great enjoyed fresh out of the oven with a side salad, or cut up and chilled for school or work lunches.

Rich in both flavour and texture and delicious hot or cold, enjoy this quiche with a side salad. For a milder version, substitite the greens with English spinach.

These biscuits will still be soft when they’re cooked, but will harden on cooling. Note

If making ahead, cover with plastic wrap and chill to prevent pastry from drying out. Note

Folding in the egg whites will make sure this spinach roulade retains a light and fluffy consistency. The prosciutto and cream cheese provide a robust flavour and textural balance.

Kumara could be used in place of pumpkin, if preferred. Note

Test muffins with a skewer – if it comes out clean and dry, they are cooked. These muffins are best served warm. Note

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

We used a standard muffin pan – if you use mini muffin pans the mixture will make about 24. Reduce cooking time to 15 minutes Persian fairy floss (pashmak) is available from specialty and Middle Eastern food stores. Note

Bursting with the flavour and moistness of a whole orange, this amazing slice by Woman's Day will not last long. Made with the goodness and protein of almond meal, it's also gluten free.

Take yourself back to those weekends with your grandmother with this light, fluffy sponge cake complete with delectable strawberries in cream.

Tina's sponge cake

This prize-winning sponge cake is featherlight and has the perfect texture for a classic sponge. Best served with lashings of whipped cream and the jam of your choice.

Sieve the dry ingredients through at least three or more times. It’s best if to use eggs that are a couple of days old to make this sponge cake. Use eggs that are at room temperature. Note

Fluffy sponge cake topped with all the indulgent joys of strawberries and cream. This one's bound to be a huge hit with the kids.

Janet's sponge cake

Master the art of the classic sponge cake with this delicious version sandwiched with whipped cream and passionfruit butter.

A good shiraz, the king of the reds, adds depth and complexity to the gravy in these delicious little beef shiraz pies.

Slow-cooking the filling of this chunky pork and fennel pie brings out the natural sweetness of tender pork, and softens the aniseed flavour of the fennel.

You'll have most of the ingredients for this simple yet scrumptious dessert in your fridge or pantry using in-season​ pears.

Onion soup with mini dampers

Suitable to freeze. Not suitable to microwave. Note

If you prefer, add 1 cup grated carrot to the mixture in place of 1 banana. Note

What could possibly be more Australian than this beer damper? You'll be surprised at the subtle yet delicious flavour your best ale will create in this traditional bread.

Use the back of a floured spoon to press base dough evenly into prepared pan. Note

These cheesy lentil pies will satisfy your meat-free cravings while packing a flavourful punch. Full of protein and vegetable goodness, they're also perfect for little hands.

Some traditional clafoutis recipes call for non-pitted cherries; they are said to release a subtle flavour. Women's Weekly hate to disappoint your dentist, but suggest you use the pitted kind.

Always ensure that your leek is washed well before cooking. A bouquet garni is a bundle of herbs tied together with string, used to prepare soup, stock, and various stews. It is cooked with the other ingredients, but removed prior to consumption. Note

This is a great way to use up leftover roast chicken. Note

These choc-chip cupcakes by Women's Day are everything you could possibly want in such a treat. They're light, fluffy, sweetly studded with white and milk chocolate, and delicious.

You will need about 3 medium bananas for this recipe. Note

If you like, make an icing by combining 2 cups icing sugar sifted with 2 tablespoons cocoa. Mix in 30g chopped butter and 1-2 tablespoons hot water. Stir until smooth. Note

Chocolate mud cake is possibly the most popular choice of cake, and for good reason. It's quite delicious! Use the best-quality chocolate you can afford for this version.

For ease, try using cooking oil spray to grease ramekins. You can add 1/4 cup chopped pecans to the mixture in step 3, if you like. Note

Strawberries, kiwifruit and banana can also be used to top a pavalova Note

Corned beef served with potato bake is already pretty great - but just wait until you try them together!

For a delicious dipping sauce, combine table salt with ground white pepper and add a squeeze of lemon. Note

Nut loaf tins are available from speciality kitchenware shops. Note

These light, fluffy scones have the added sweetness of dates. They are perfect for a morning or afternoon snack.

These beautiful scones are packed full of sweet dates, bananas and walnuts. They're perfect for the kids lunches, or served warm with with cream at any afternoon tea.

A carefully applied cookie cutter will ensure these dainty pink and white themed honey biscuits are perfectly symmetrical. Enjoy them with your afternoon cuppa.

These light and fluffy muffins are naturally sweetened with dried sultanas, making them a perfect healthy lunchbox snack for school and work.

The only thing better than Kingston biscuits are homemade ones. These chewy coconut morsels filled with chocolate ganache go perfectly with a cuppa.

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note

A smaller amount of mixed fruit results a lighter, but equally delicious fruitcake. A generous slosh of sherry has still been added though, so there's no need to fret.

Add some extra chopped walnuts or pecans to cake mixture if desired – but remember this will increase the fat content. Light evaporated milk, thickened with cornflour, can be substituted for cream in many dishes, sweet and savoury. Note

Madeira cake was named after the beverage with which it was traditionally enjoyed back in the 18th century and are loathe to mess with tradition. So, bottoms up!

To make a light, fluffy teacake, it is important to cream the butter and sugar thoroughly, until mixture is as light and white as possible. Note

Improve on perfection with the addition of tasty roasted hazelnuts to this fluffy, sugary meringue. Top with cream and fruit to create a beautiful pavlova for dessert.

This colourful loaf is stuffed full of bright and healthy Mediterranean vegetables and makes a delicious change from the usual sandwiches.

Some think the crackling is the best part of roast pork. Prepare it by rubbing pork skin with juice of 1/2 lemon and salt, then set it aside for 30 minutes to dry out. Place the skin on an oven tray and bake in a hot oven, 200°C, until the crackling is golden, crisp and […]

Place baking dish on a tray in oven as it may bubble over. Note

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes. Note