Here I’m just adding the finishing touches to a scrumptious blueberry cheesecake. The base was made with a gluten free shortbread mixture. I’m indebted to Phil Vickery for the idea of adding lemon and lime to the ingredients to enhance the flavour of the blueberries.

On Good Friday it’s got to be hot cross buns! These are cooling straight from the oven. We now add apple to our ingredients. We see Marks and Spencer have started doing it too, but we got the idea from Paul Hollywood. The recipe works just as well whether or not the flour is gluten-free. To save time we didn’t pipe the crosses; we dribbled the mixture over the buns with a  teaspoon.

A cake designed to appeal to children, and to the child in us all. This one has no ingredients which contain nuts or gluten. The eggs may not be entirely nut-free so if you need a nut-free nest I can make hand-crafted chocolate mini-eggs especially for you, although I haven’t found a way of making nut-free egg shells yet!

Tired of hot cross buns and simnel cake? Or maybe you  just want a change? I think my new carrot and coconut ginger cake offers a tasty seasonal alternative. It’s attractive yellow colour reminds me of Easter, the carrot and coconut make it moist and light, and the hint of ginger and other spices make this a delicious alternative to those traditional Easter favourites. But if Easter just wouldn’t be the same without hot cross buns and simnel cake, I can make them too!