£8.00
Bake your own delicious yule log from scratch with our festive baking kit! The box contains all the ingredients you need perfectly weighed out, a step-by-step recipe card and baking paper - it's festive baking from scratch made easy.
The traditional Yule Log will make the perfect Christmas dessert - think pure indulgence with a light and fluffy sponge, caramel infused whipped cream and a rich chocolate ganache topped with a crunchy hazelnut finish. Finally, it's dusted with icing sugar to make the perfect centrepiece for your Christmas celebrations.
1. Heat the oven to 180°C / fan 160°C / gas mark 4. Line baking tray with one of the sheets of baking paper. Separate 4 of the egg yolks into a bowl and the egg whites into another. Whisk the 4 egg whites until you can form stiff peaks. Gradually whisk in the icing sugar (bag 1) then one-by-one add the egg yolks and continue whisking until the mixture is really pale and light.
2. Fold in the flour, cocoa powder and vanilla powder (bag 2) with a large spoon. Ensure that the mixture if fully combined, but being careful to not over mix.
3. Spoon the mixture into the lined tray, gently and evenly spread it to the edges of the tin and give the tin a few sharp taps on a flat surface to disperse air bubbles. Bake for 8-10 mins, or until it is cooked through evenly and springy to touch.
4. Place the second piece of baking paper on a flat surface and sprinkle the caster sugar (bag 3) over it evenly. While it is still warm and flexible, turn the sponge out top down onto the sugared paper. Peel off the first baking paper and discard. Leave to cool.
5. For the caramel filling, combine granulated sugar and salt (bag 4) with 50ml water in a saucepan. Stir over a medium heat until the sugar has dissolved, then simmer for 5 minutes, continuing to stir until it becomes a golden colour. Watch this closely as it can easily burn. Remove the caramel from the heat and then immediately add in the 50ml of cream and stir well until it has all combined. If lumps form, just keep stirring - the caramel should be a creamy colour and quite runny. Transfer to a bowl and then cool completely at room temperature.
6. Now whisk 250ml double cream in a bowl until stiff. To assemble the cake, spread the whipped cream over the top of the flat sponge and then drizzle the caramel sauce on top. Start to tightly roll the sponge from the shortest side inwards, using the baking paper to help with the rolling. Chill in the fridge for a further 15 minutes.
7. For the frosting, put the dark chocolate (bag 5) into a heatproof bowl. Heat 125ml of cream in a pan until it just begins to boil, then pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted and the frosting is thick enough to spread. Cool in the fridge for around 10-15 minutes. Roughly chop the hazelnuts (bag 6) and put to one side.
8. When the rolled sponge and chocolate frosting is cooled, remove both from the fridge and spread the frosting over the cake, leaving the ends exposed. Lightly run a fork through the frosting to create a log effect. Sprinkle the hazelnuts on the top and finish by dusting lightly with icing sugar (bag 7).
Belgian dark chocolate chips (32%) (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla flavouring), icing sugar (sugar (97%), maize starch), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), sugar (13%), caster sugar, cocoa, hazelnuts (nuts), natural vanilla flavouring, salt (salt, anti-caking agent: sodium ferrocyanide).
Contains nuts. Prepared in a facility that handles milk, wheat, soya and nuts.
Allergens: for allergens, see ingredients in bold.
Nutritional Information (per 100g as sold): Energy 1791.9kJ / 425.6kcal, Fat 11.65g (on which saturates 5.64g), Carbohydrates 73.28g (of which sugars 58.6g), Protein 4.71g, Salt 0.14g
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Bake your own delicious gingerbread house and gingerbread biscuits from scratch, with our baking kit featuring an exclusive recipe by Michel Roux OBE. Includes all the dry ingredients to make the gingerbread, templates to cut the house pieces from, icing mix, piping bag and candy to decorate.
1. Heat the oven to 190°C / fan 170°C / gas mark 6. Melt the butter and sugar (bag 1) then leave to cool.
2. Mix the flour, spices and bicarbonate of soda (bag 2) with the butter mixture. Add water, a tablespoon at a time, whilst kneading until the dough holds itself together.
3. Roll out the dough between the A3 baking papers slightly thicker than a pound coin.
4. Use templates to cut two of each shape and use the spare for gingerbread people / biscuits.
5. Unwrap the fruit drops (bag 3) and place into the empty bag provided. Crush with a rolling pin into small pieces. Place your dough shapes onto the A4 baking paper and transfer to a baking tray. Cut a window in each rectangle. Fill the windows with the crushed sweets.
6. Bake each batch for 12-14 minutes or until golden. Cool on the baking tray for 10 minutes then transfer to a wire rack.
7. Sift the icing sugar (bag 4) into a bowl. Whisk the egg white until frothy and add little by little until you have a very thick, but still flowing icing. Place the icing into the piping bag provided.
8. Pipe the icing generously along the wall edges, and piece together.
9. Once the house has set use the leftover icing to pipe designs and stick your sweets (bags 5, 6, 7 & 8) to your gingerbread house.
10. See the recipe card inside for more detailed instructions. Don’t be afraid to experiment with your decorations and have lots of festive fun!
Plain white flour (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), icing sugar, (sugar, anti-caking agent: corn flour), muscovado sugar, snowies (sugar, palm oil, whey powder (from milk), wheat flour (with added calcium, iron, niacin, thiamin), wheat starch, glucose syrup, emulsifier: soya lecithin; flavourings, colours: carotenes, beetroot red, anthocyanins, chrorophyllin; glazing agent: beeswax), fruit drops (glucose syrup, sugar, acid: lactic acid; acidity regulator: sodium lactate; flavours, colours: e141, e161c, e161b, e163), strawberry flavoured pencils (sugar, glucose-fructose syrup, invert sugar syrup, wheat flour, corn starch, palm fat, humectant: glycerol; acids: citric acid, malic acid; potato starch, pork gelatine, flavourings, vegetable oils (coconut, palm kernel), emulsifier: mono- and diglycerides of fatty acids; coconut fat, fruit and vegetable concentrates: carrot, blackcurrant; colour: e120), chocolate beans (sugar, cocoa butter, cocoa mass, dried skimmed milk, tapioca starch, dried whey (from milk), lactose (milk), milk fat, colours (titanium dioxide, curcumin, carmines, beetroot red, sulphite ammonia caramel, mixed carotenes, brilliant blue), emulsifier (soya lecithin), vanilla flavourings, glazing agent (carauba wax)), mini chocolate beans (sugar, cocoa butter, cocoa mass, thickening agent (gummi arabicum), emulsifier ( sunflower lecithine), colours (anthocyanine, copper-chlorophyllin-complex, carmine, curcumin, titaniumdioxide), glucose syrup, glazing agents (shellac, carnauba wax, bees wax), salt, acidity regulator (citric acid), trace of hazelnuts and almonds), marshmallows (glucose-fructose syrup, sugar, water, gelatine, anticaking agent: maize starch; flavouring, processing aid: glycerol), ginger, bicarbonate of soda, mixed spice (coriander, cassia, ginger, nutmeg, fennel, cloves).
Allergens: for allergens, see ingredients in bold.
Made in a factory that handles milk, wheat, soya and nuts.
Nutritional Information (per 100g as sold): Energy 1564kJ / 369kcal, Fat 1.88g (on which saturates 1.02g), Carbohydrates 82.22g (of which sugars 47.4g), Protein 4.98g, Salt 0.6g
£8.00
Our double chocolate brownie kit makes 12 portions of delicious award winning chocolate brownie. The recipe was approved by Michel Roux and is the perfect treat served warm or cold. Your baking kit will contain all of the dry ingredients that you’ll need (just add fresh ones!), a step-by-step recipe card and even some handy extras to help you along.
Ingredients (allergens in bold): Ingredients: caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), Belgian dark chocolate chunks (14%) (cocoa mass, sugar, emulsifier: soy lecithin, natural vanilla flavouring), cocoa, Belgian white chocolate chunks (9%) (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier: soya lecithin, natural vanilla flavouring).
Nutritional Information (per 100g as sold): Energy 1807kJ / 429kcal, Fat 9.4g (on which saturates 5.6g), Carbohydrates 79g (of which sugars 63g), Protein 4.8g, Salt 0.03g
£8.00
Makes 14 delicious cinnamon buns. The recipe has been approved by Michel Roux and is perfect served warm as a breakfast treat. Your kit will contain all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.
Ingredients (allergens in bold): Ingredients: strong white bread flour (wheat flour, statutory nutrients (calcium, niacin, iron, thiamin)), icing sugar (23%) (sugar, anti-caking agent: cornflour), dark muscovado sugar, caster sugar, yeast (yeast, emulsifier: sorbitan, monostearate), ground cinnamon (0.6%), salt (salt, anti-caking agent: sodium ferrocyanide).
Nutritional Information (per 100g as sold): Energy 1515kJ / 357kcal, Fat 0.9g (on which saturates 0g), Carbohydrates 78g (of which sugars 36g), Protein 8.2g, Salt 0.57g
£8.00
Makes 12 portions of delicious sticky toffee cake. The recipe has been approved by Michel Roux and is perfect served with ice cream or custard. Your kit will contain all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.
Ingredients (allergens in bold): Ingredients: self raising flour (wheat flour, raising agents (sodium acid, pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), chopped dates (30%) (dates, rice flour), caster sugar, soft light brown sugar (14%) (sugar, cane molasses), raising agent: bicarbonate of soda, ground Madagascan vanilla.
Nutritional Information (per 100g as sold): Energy 1506kJ / 355kcal, Fat 0.5g (on which saturates 0g), Carbohydrates 82g (of which sugars 59g), Protein 3.4g, Salt 0g
£8.00
Makes 12 portions of a delicious cookie and marshmallow sandwich, topped with milk and white Belgian chocolate. The recipe has been approved by Michel Roux and these cookies are just as fun to make as they are to eat. Your kit will contain all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.
Not suitable for vegetarians due to the marshmallows in the kit.
Ingredients (allergens in bold): Ingredients: plain white flour (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), dark muscovado sugar, Belgian milk chocolate chunks (17%) (sugar, whole milk powder, cocoa butter, cocoa mass, whey powder (milk), skimmed milk powder, emulsifier: soya lecithin, natural vanilla favouring), caster sugar, Belgian white chocolate chunks (8%) (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier: soya lecithin, natural vanilla favouring), marshmallows (6%) (glucose-fructose syrup, sugar, water, gelatine, anticaking agent: maize starch, natural vanilla flavouring), raising agent: bicarbonate of soda, ground Madagascan vanilla, salt (salt, anti-caking agent: sodium ferrocyanide).
Nutritional Information (per 100g as sold): Energy 1671kJ / 395kcal, Fat 7.2g (on which saturates 4.1g), Carbohydrates 77g (of which sugars 55g), Protein 5.5g, Salt 0.2.5g
Not suitable for vegetarians
£20.00
The perfect bubbly bake for Prosecco and cake lovers, this baking kit creates a show-stopping naked layer prosecco cake with a delicious strawberry centre! It’s still baking from scratch, but with much less fuss and mess thanks to our exclusive baking kits. We give you all the dry ingredients perfectly weighed out, plus a few handy extras to help you along. Our four-layer prosecco cake recipe has been exclusively approved by Michel Roux OBE.
The prosecco cake is made up of four layers of sweet vanilla sponge, drizzled with a prosecco syrup, a delicious fresh strawberry centre and topped with a prosecco flavoured buttercream and white chocolate curls scattered over.
This Strawberry & Prosecco Cake kit contains all the dry ingredients you need to make your Prosecco Cake, plus a prosecco miniature, baking paper, testing skewer and even the tins to bake your sponges in. Just add strawberries, butter, eggs and a splash of milk.
The Strawberry & Prosecco cake kit is perfect for all special occasions, including birthday cakes, anniversaries and hen parties, or even as a DIY wedding cake or wedding favours.
The kit contains: Prosecco Cake Mix, Icing Mix, Belgian White Chocolate Curls, Prosecco (200ml), 4 x single use baking tins, 4 x baking paper circles, butter measure and recipe card.
Our Strawberry & Prosecco Cake is as easy to make as it is to eat!
Ingredients (allergens in bold): Icing sugar, (sugar, anti-caking agent: corn flour), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin), caster sugar, prosecco (contains sulphites, ABV 11.5%), white chocolate curls (sugar, full cream milk powder, cocoa butter, natural vanilla flavouring, emulsifier: soya lecithin), baking powder (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), raising agents (sodium acid pyrophosphate, sodium bicarbonate), natural vanilla flavouring.
Nutritional Information (per 100g as sold): Energy 1398kJ / 329kcal, Fat 1.01g (of which saturates 0.4g), Carbohydrates 77.3g (of which sugars 60.8g), Protein 2.4g, Salt 0.02g
£20.00
*** Great Taste Award Winner for 2018 ***
Don't just drink G&T - now you can eat it in cupcake form! The ultimate botanical bake for gin and cake lovers - get the real baking-from-scratch experience with everything you need to make 12 gin and tonic cupcakes at home. Our Gin & Tonic Cupcake recipe has been exclusively approved by Michel Roux OBE.
The sponge for these Gin & Tonic Cupcakes is slightly flavoured with tonic water, and then drizzled with gin to give it a delicious but not over-powering flavour. The gin flavoured buttercream and a wedge of lime finishes these cupcakes off perfectly.
Wow your friends and family with our brand new Gin and Tonic cupcake baking kit. We include all the dry ingredients, gin, tonic, easy to follow recipe card and even the bright green cupcake cases, testing skewer, piping bag and metal nozzle. Just add fresh limes, butter and eggs.
These gin and tonic cupcakes make the perfect gift for Gin & Tonic lovers, G&T fanatics, birthday cakes, parties, anniversaries and any special occasions.
The kit contains: cake mix, icing mix, Bombay Sapphire gin miniature (50ml), Fever Tree tonic water (200ml), 12 x green cupcake cases, butter measure and recipe card.
With our baking kit, it couldn't be more simple to know how to make Gin & Tonic Cupcakes!
There you have it - perfect Gin & Tonic Cupcakes!
Ingredients (allergens in bold): Icing sugar (sugar, anti-caking agent: corn flour), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin), caster sugar, tonic water (carbonated water, sugar, citric acid, flavourings including quinine, sweetner (sodium saccharin), gin (ABV 40%), plain white flour (wheat flour, statutory nutrients: calcium carbonate, iron, niacin, thiamine), baking powder (wheat flour (wheat flour, calcium carbonate), iron, niacin, thiamine), natural vanilla flavouring, raising agnets (sodium acid pyrophosphate, sodium bicarbonate).
Nutritional Information (per 100g as sold): Energy 1330kJ / 313kcal, Fat 0.24g (of which saturates 0g), Carbohydrates 75.8g (of which sugars 63.5g), Protein 1.7g, Salt 0.01g
£15.00
Join the latest baking craze and make a delicious show-stopping Rainbow Cake. Our Rainbow Cake kit comes with absolutely everything you need to make a Rainbow Cake at home. This seriously impressive cake is as fun to make as it is to eat!
Each layer of this four-tier Rainbow Cake is flavoured with vanilla, and then sandwiched together using vanilla buttercream and covered with rainbow coloured sprinkles.
The Rainbow Cake kit contains all natural colours - meaning there are no nasties to worry about. The kit comes with all the dry ingredients perfectly weighed out, disposable baking tins and baking paper. All you need to add is eggs, butter and milk.
What's it good for? The Rainbow Cake makes a fantastic birthday cake for children, but is also perfect for any special occasion including anniversaries, family get-togethers and alternative weddings!
The kit contains:
The kit comes with a step-by-step recipe card showing you exactly how to make your Rainbow Cake, but it couldn't be more simple!
Ingredients: Self Raising flour (Wheat Flour, Raising Agents (Sodium Acid Pyrophosphate and Sodium Bicarbonate), Statutory Nutrition (Calcium, Niacin, Iron, Thiamin)), Caster Sugar, Baking Powder: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate ), Natural Colour: Paprika Extract, Burnt Sugar, Carmine, Copper Complexes of Chlorophyllin, Beta Carotene, Anthocyanins, Natural Vanilla flavouring.
Nutritional Information (per 100g as sold): Energy 1609kJ / 379kcal, Fat 0.4g (on which saturates 0.1g), Carbohydrates 91g (of which sugars 74g), Protein 2.2g, Salt 0.03g
£15.00
Make a delicious show-stopping Chocolate Layer Cake, perfect for any special occasion. Your cake kit contains all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along. This chocolate layer cake baking kit makes a large celebration cake that easily feeds 12-16 people.
Cake Mix: Caster Sugar, Self Raising flour (Wheat Flour, Raising Agents (Sodium Acid Pyrophosphate and Sodium 1. Bicarbonate), Statutory Nutrition (Calcium, Niacin, Iron, Thiamin), Cocoa, Potassium carbonate, Baking Powder: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Natural Vanilla Flavouring
Icing: Icing Sugar, (sugar, anti-caking agent: corn flour), Cocoa, Potassium carbonate
White Choc Curls: White Chocolate Curls: Sugar, Full cream milk powder, Cocoa butter, Natural vanilla flavouring, Emulsifier: soya lecithin
Nutritional Information (per 100g as sold): Energy 1660kJ / 392kcal, Fat 2.3g (on which saturates 1.2g), Carbohydrates 88g (of which sugars 69g), Protein 3.5g, Salt 0.03g
£15.00
Do you love Candy Crush and baking? Well you have come to the right place, this is the perfect show-stopping Rainbow Cake for you. Your kit will contain all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.
Perfect for any special occasion.
Cake Mix (45%) Self Raising Flour (Wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), Sugar, Baking Powder (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate)), Natural Vanilla Flavouring, Natural Colour: Paprika Extract, Burnt Sugar, Carmine, Copper Complexes of Chlorophyllin, Beta Carotene
Icing (46%)
Icing Sugar (Sugar, Anti-Caking Agent: Cornflour), Natural Vanilla Flavouring
Jelly Beans (7%)
Glucose Syrup, Sugar, Starch, Acid: Citric Acid, Flavouring, Fruit and Plant Concentrates: Apple, Carrot, Hibiscus, Lemon, Safflower, Spirulina, Anti-Caking Agent: Talc, Glazing Agent: Beeswax, Carnauba Wax
Sprinkles (2%)
Sugar, Corn Starch, Maltodextrin, Spirulina Extract, Colours (Paprika, Turmeric, Anthocyanins), Glazing agent (Carnauba Wax)
Nutritional Information (per 100g as sold): Energy 1612kJ / 380kcal, Fat 0.4g (on which saturates 0.1g), Carbohydrates 92g (of which sugars 74g), Protein 2.1g, Salt 0.01g
£8.00
A one-off recipe and baking kit from our monthly baking club. Each month we release a new bake box, with a recipe by Michel Roux, to our Baking Club members. This is your chance to get your hands on one of our limited edition baking kits. The current December box is a super festive Christmassy bake that we will be revealing on Monday 17th December! Order it now for a surprise when it lands on your doormat...
Bakedin baking kits come with all the ingredients you need perfectly weighed out, a step-by-step recipe card and all the extras like baking paper, butter measure and testing skewer - baking from scratch made easy!
More details about this recipe will be released soon!
Or why not join the baking club and get baking kits like this through your letterbox each month including FREE delivery? Click here to join.
Supplied in a green letterbox sized box.
Limited stock, when it's gone it's gone!
£8.00
A one-off recipe and baking kit from our monthly baking club. Each month we release a new bake box, with a recipe by Michel Roux, to our Baking Club members. This is your chance to get your hands on one of our limited edition baking kits. Our July box was the very popular Raspberry Eton Mess Cake, which received rave reviews from our Baking Club members!
Bakedin baking kits come with all the ingredients you need perfectly weighed out, a step-by-step recipe card and all the extras like baking paper, butter measure and testing skewer - baking from scratch made easy!
The Raspberry Eton Mess Cake is a real showstopper - perfect for summer BBQs and garden parties. This is a super light sponge, crammed full of whipped cream, both fresh and freeze dried raspberries, meringues and a raspberry syrup. On top, there are even more raspberries, meringues and an extra special helping of whipped cream and syrup.
It's a pretty amazing twist on the classic dessert - if we do say so ourselves. We just know you'll love it!
Or why not join the baking club and get baking kits like this through your letterbox each month including FREE delivery? Click here to join.
Supplied in a green letterbox sized box.
Limited stock, when it's gone it's gone!
Ingredients
Caster sugar, self raising flour: (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), baking powder: wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), raising agents (sodium acid pyrophosphate, sodium bicarbonate), freeze dried raspberries, salt (salt, anti-caking agent: sodium ferrocyanide).
Allergens
For allergens see ingredients bold. May contain wheat, milk, soya and nuts.
Best before: see sticker. Store in a cool, dry place.
Nutritional Info - per 100g (as sold)
Energy 370.1kcal / 1571.5kJ, Protein 3.51g, Carbs 87.17g (of which sugars 61.61g), Fat 0.54g (of which saturates 0.00g), Salt 0.03g
£8.00
Get your hands on our Whoopie Pie kit, these moorish little treats will definitely leave you wanting more. Think soft cookie crossed with moist chocolate cake, sandwiched together with a delicious white chocolate buttercream filling. We can guarantee one won't be enough.
The kit comes with all of the dry ingredients weighed out in the exact quantities so there's no water and no fuss. You will also get an easy-to-follow visual recipe card and a few handy extras like butter measure and baking paper to help you along!
Plain white flour (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), Light brown sugar (sugar, cane molasses), Caster Sugar, Icing Sugar (sugar, anti-caking agent: cornflour), Cocoa, Belgian white chocolate chunks (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier: soya lecithin, natural vanilla flavouring), Ground Madagascan Vanilla, Raising Agent: Baking Powder, Bicarbonate of Soda, Salt (salt, anti-caking agent: sodium ferrocyanide)
Belgian white chocolate contains cocoa solids 21% minimum.
Nutritional info per 100g (as sold): Energy 397 kcal/1680 kJ, Protein 6.5g, Carbohydrates 78g (of which sugars 47g), Fat 5.6g (of which saturates 3.2g), Salt 0.25g.
Allergens: for allergens, see ingredients in bold.
Prepared in a factory that handles wheat, milk, soya and nuts.
£8.00
A one-off recipe and baking kit from our monthly baking club. Each month we release a new bake box, with a recipe by Michel Roux, to our Baking Club members. This is your chance to get your hands on one of our limited edition baking kits. The June box was our yummy Strawberry and Almond Squares.
Bakedin baking kits come with all the ingredients you need perfectly weighed out, a step-by-step recipe card and all the extras like baking paper, butter measure and testing skewer - baking from scratch made easy!
So let us tell you more about our June box... Think juicy strawberries and crunchy almonds combined in these yummy little squares, perfect for teatime treats and weekend picnics. Just in time for National Picnic Week! Try serving warm with a generous helping of double cream for a delicious summer dessert. Yum.
Or why not join the baking club and get baking kits like this through your letterbox each month including FREE delivery? Click here to join.
Supplied in a green letterbox sized box.
Limited stock, when it's gone it's gone!
Ingredients
Light brown sugar: (sugar, cane molasses), plain white flour (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), whole almonds (nuts), sugar, flaked almonds (nuts), baking powder: wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), raising agents (sodium acid pyrophosphate, sodium bicarbonate).
Allergens
For allergens see ingredients bold. May contain wheat, milk and soya. This product contains nuts.
Best before: see sticker. Store in a cool, dry place.
Nutritional Info - per 100g (as sold)
Energy 399.3kcal / 1688.9kJ, Protein 5.82g, Carbs 79.97g (of which sugars 54.47g), Fat 5.83g (of which saturates 0.49g), Salt 0.01g
£8.00
A one-off recipe and baking kit from our monthly baking club. Each month we release a new bake box, with a recipe by Michel Roux, to our Baking Club members. This is your chance to get your hands on one of our limited edition baking kits. The October box was our fabulous Sticky Toffee Drip Cake.
Bakedin baking kits come with all the ingredients you need perfectly weighed out, a step-by-step recipe card and all the extras like baking paper, butter measure and testing skewer - baking from scratch made easy!
Let us tell you more about the October Baking Club box... It's everything you love about a classic sticky toffee pudding in cake form. Imagine a rich, moist sponge, smothered in a smooth buttercream and topped with an indulgent toffee sauce. All of this combines into a heart-warming showstopper that is completely on-trend with a 'naked' cake effect and 'drip' icing. Our Sticky Toffee Drip Cake is perfect for enjoying those autumn days and cosy nights in. Why not celebrate Bonfire Night by adding your own toasted marshmallows, toffee popcorn or sparklers? You could even drizzle the sticky toffee sauce in a spiderweb pattern especially for Halloween!
Or why not join the baking club and get baking kits like this through your letterbox each month including FREE delivery? Click here to join.
Supplied in a green letterbox sized box.
Limited stock, when it's gone it's gone!
Ingredients
Chopped dates (dates, rice flour), icing sugar (sugar (97%), maize starch), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate)), statutory nutrition (calcium, niacin, iron, thiamin), light brown sugar (sugar, cane molasses), demerara sugar (brown sugar), raising agent (bicarbonate of soda), salt (salt, anti-caking agent (sodium ferrocyanide)).
Allergens
For allergens see ingredients bold. May contain wheat, milk, soya and nuts.
Best before: see sticker. Store in a cool, dry place.
Nutritional Info - per 100g (as sold)
Energy 357.2kcal / 1516.4kJ, Protein 2.89g, Carbs 84.39g (of which sugars 68g), Fat 0.4g (of which saturates 0.05g), Salt 0.46g
£8.00
A one-off recipe and baking kit from our monthly baking club. Each month we release a new bake box, with a recipe by Michel Roux, to our Baking Club members. This is your chance to get your hands on one of our limited edition baking kits. The November box was our irresistible Chocolate Cheesecake Brownies.
Bakedin baking kits come with all the ingredients you need perfectly weighed out, a step-by-step recipe card and all the extras like baking paper, butter measure and testing skewer - baking from scratch made easy!
Thought you couldn't beat a classic chocolate brownie? Think again... These triple-layer Cheesecake Brownies are about to become your new favourite. They're a delicious combination of two yummy desserts - a chocolate fudge brownie with a rich baked cheesecake layer and a smooth chocolate topping. We'll bet you can't just eat one...
Or why not join the baking club and get baking kits like this through your letterbox each month including FREE delivery? Click here to join.
Supplied in a green letterbox sized box.
Limited stock, when it's gone it's gone!
Ingredients
Caster sugar, Belgian dark chocolate chips (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla flavouring), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate)), statutory nutrition (calcium, niacin, iron, thiamin), cocoa.
Allergens
For allergens see ingredients bold. May contain wheat, milk, soya and nuts.
Best before: see sticker. Store in a cool, dry place.
Nutritional Info - per 100g (as sold)
Energy 422.6kcal / 1781.1kJ, Protein 4.03g, Carbs 76.67g (of which sugars 68.49g), Fat 10.07g (of which saturates 6.32g), Salt 0.02g
