for one hour). Knock back and knead for one minute, then roll out to fill a large baking sheet, or divide into four to make individual pizzas.To make the tomato sauce, gently cook the onion in the olive oil over a low heat until soft and transparent. Add

full.  Place on a non-stick baking tray and bake for 20 minutes. Remove from the oven and leave to cool. Cut off a thin slice from the top of the cakes to form a flat surface, then turn out onto a board or plate.  Allow to cool completely.  Dust your

Pumpkin cupcakesThese cupcakes are popular at Halloween and Thanksgiving. The light sprinkling of ground cinnamon over the Cream Cheese Frosting gives them a pretty finish.120 g plain flour140 g caster sugar1 tablespoon baking powder1½ teaspoons

. Remove the bay leaves and stir in the rest of the cheese and the mustard powder, beating well. Pour the macaroni into the sauce and mix through, adding a little more milk if it looks too dry. Season and spoon into a large baking tray, sprinkle

Salt and freshly ground black pepperFor the mash4 large désirée potatoes, peeled and cubed100g (31/2oz) butterWine glass of milkMethodPreheat the oven to 220°C/425°F/Gas Mark 7. Place the fish in a pie dish with the bay leaf and milk, and bake for 10 minutes

with the almonds and vanilla. Spoon the mixture into 10 mini cake tins (6cm in diameter) and bake for 15–20 minutes. Allow to cool in the tins, then release. To make the fondant strawberries, colour three-quarters of the ready-to-roll icing with a small amount

(14oz) cans condensed milk400g (14oz) desiccated coconutPink food colouringMethodLine a 20cm (8in) square baking tin (4cm/11/2in deep) with cling film. Sift the icing sugar into a bowl, then add the condensed milk and stir the mixture with a wooden

, such as vanilla or orange zest, in an electric mixer with a paddle attachment until it’s creamy in texture. Don’t overwork, or the cookies will spread during baking. Beat in the egg, sieve in the flour and mix on low speed until a dough forms. Gather it into a

Coco loves making biscuits, so The Usborne Children’s Book Of Baking (Usborne, £12.99) is perfect. It has lots of practical tips and simple recipes and includes one of the all-time favourite biscuit-based recipes – this Blueberry Cheesecake

4. Place 12 brown paper cupcake cases into a muffin tin. Divide the Double Chocolate Sponge between the 12 brown paper cupcake cases, filling each of them two-thirds full.  Put the muffins on the middle shelf of the preheated oven and bake for about