Can’t get enough of coconut? Same here. We love it in this cake which has slightly retro vibes, and where coconut is represented in creamy, desiccated and extract form. With an amazingly fluffy texture and a ridiculously rich, lime-spiked, creamy frosting, it’s special enough to bring out for an occasion, but without the fuss of a layer cake...

Pudding. If we ate it everyday we’d be the size of a bus but there’s a place for a sticky, sweet, stodgy treat. Which is around now, we reckon, when it’s not technically winter any more but it’s not bloody tropical either. And these dumplings are about the sweetest, stickiest and stodgiest we know...

Bonus recipe, people! As you can see, we really got into semolina this week. There are tons of version of this Middle Eastern/Turkish/Greek-style cake, some use coarse semolina, some a finer one or even a mixture of the two; others include some wheat flour in the mix…

These sweets are fashioned after a popular Indian sweet called laddoo, also spelled laddu; associated with festivals and celebrations that are made from a variety of things. Including wheat flour, rice flour, besan (chickpea flour) , semolina and even puffed rice. They’re typically sweetened with jaggery, enriched with plenty of ghee…

Yay! Middle Finger Buns! Complete with pink icing and a smattering of desiccated coconut. How cute are these? We hear that many of you are scared witless of yeast; if that’s the case can we implore you not to be such a bunch of sooks and, like Lennon with peace, give yeast a chance?…

We have no idea of the genesis of this pie-type arrangement, with its buttery crushed Weet-Bix base, blubbery custard filling, jam, whipped cream and coconut topping, but we thought it was the height of yumness when we were kids…

There’s a piece floating around the interwebs where someone cooks, then rates the puddings from Edmond's cookbook and the puddings don’t come off so well. There is snark and derision. Plenty of it. While we’re not suggesting that some of the original Edmonds puddings…