Rhubarb gingerbread sponge pudding.

Sugar-crusted on the top and jammy on the bottom, this pudding is a dreamy warm-up dessert for chilly Autumn — or Spring — evenings. It’s also one of my all-time favourite recipes. Continue reading


White chocolate, lemon and blueberry lamingtons.

The lamingtons of my childhood were often the size of a Rubik’s cube… and drier than the Australian outback. These bright, sweet gems are about a quarter of the size, and the sponge alone is something magic. Add white chocolate, blueberry jam and lemon curd and you’re subverting tradition in the most delicious way. Continue reading

Ginger cream sponge with citrus glaze and rhubarb jam.

It’s a special thing to bake a birthday cake for your best friend. This one is light and spicy, earthy and zesty. A fluffy Winter cake for Fury. Continue reading


Mandy’s sponge cake.

I had never made a sponge and was intimidated by tales of failure. Then Fury sent me her mum’s recipe. The secret ingredient is boiling water. (And silence. And sifting the flour twice. But those aren’t really ingredients.) Continue reading