Perfect for cherry season, this rich tart serves a LOT of people as it’s quite lavish, so it’s an excellent option to serve to a crowd. All it needs as an accompaniment is a good splodge of whipped cream, and it's good to go.

Why are these called The Peanut Brownies We Never Had? Because we still have some bad attitudes toward the 1970’s baking of New Zealand. And yes, before the, er, Peanut Gallery goes, um, nuts, we do know that there were some, uh, gems from that era…

It’s a mystery to us how this favourite pudding even works; you make a batter, scatter the top with sugar and cocoa, pour boiling water over, bake, then the oozy stuff somehow ends up on the bottom, creating a gooey, thick sauce for the springy, cakey top…

As digestive systems everywhere brace for the annual chocolate onslaught, I thought I’d throw a cake your way so you’re match fit for Easter. Not literally, natch. I mean ‘throw’ more in a ‘here’s my chocolate cake recipe, come and geddit’ kind of way. And not that it’s ‘my’ cake, either…

Just in time for some Sunday baking, these ridiculously rich buns are exactly what the doctor ordered for a leisurely long weekend breakfast. Scrub that - they’re probably not. Because they’re chockers with chocolate, sugar, various fats and evil white flour. YUM! Please, please PLEASE don’t be terrified of yeast…