Cream & milk

Adam Liaw reveals how to make thick pancakes with edge-to-edge colour, thanks to science.

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Blueberry and cinnamon are great partners. The sugar mix here goes heavy on the cinnamon, as the maple syrup provides the sweetness.

Emelia Jackson shares the secrets to a soft, luscious sour cream cheesecake without a crack in sight.

This simple, trifle-like pudding is rich and indulgent.

Katrina Meynink’s version of the Aussie bakery classic is a thing of beauty.

This make-ahead retro dessert, an irresistible combination of dark chocolate custard and whipped cream, is making a comeback on restaurant menus.

Two key elements of this impressive dinner party dessert can be made in advance − just add espresso.

This twist on the classic British dessert is the perfect end to a relaxed, Christmas lunch.

This simple granola mirrors the flavours of an Anzac biscuit to produce an alternative “gunfire breakfast” to mark Remembrance Day.

Pre-filled with jam, these delicious little double-decker scones come together and bake up quickly.