Small Batch Bakes: Baking cakes, cookies, bars and buns for one to six people: THE SUNDAY TIMES BESTSELLER (Edd Kimber Baking Titles)

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Note: don’t waste the leftover semifreddo and trimmings from the panettone. You can use both together to make a frozen trifle, the panettone off-cuts would also make a great bread pudding. Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there’s just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. To make the cake, melt the diced butter in a small pan over a medium heat, then set aside. Place the sugar, egg, cream and vanilla in a bowl and whisk together until smooth and combined. Add the flour, baking powder and salt and whisk again, just until a smooth batter forms. When the cake is cool, reheat the oven to 180º (160ºC Fan) 350ºF, Gas Mark 4. Combine the glaze ingredients in a bowl and mix together until smooth and pourable. Drizzle the glaze all over the cake, then return it to the oven for a couple of minutes, or until the glaze is set. (this step is optional, the glaze will eventually set at room temp but for that classic doughnut style glaze the heat helps)

Small Batch Bakes: Baking cakes, cookies, bars and buns for

For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Lightly grease a 23 x 13cm loaf tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.

It’s a difficult choice — there are so many delights — but the recipe I felt I needed to be sharing with you today is his Individual Tarte Tatin, which makes two of the little beauties. The bakes in this book may be small-batch, but the pleasure they will yield is huge.

Edd Kimber: ‘Baking is the little luxury we can still afford’ Edd Kimber: ‘Baking is the little luxury we can still afford’

The word patisserie make us think of impossibly complicated recipes that can only be carried out by the most talented pastry chefs, but Edd Kimber wants to change that. With step-by-step photos for pastries and icings, it's easy to get your head around the more complex techniques, and the fantastic photography of bright, multi-layered cakes looks beautiful. You'll be a contestant on Great British Bake Off in no time!' -- Great British Food magazine To make the Bundt preheat the oven to 180C (160C fan). Lightly grease a 12-cup capacity Bundt pan (I used this one) with softened butter and dust with flour, tapping out any excess. Meanwhile, make the syrup. Place the caster (superfine) sugar and 60ml (1⁄4cup) water in a small saucepan and cook over a low heat just until the sugar has dissolved. Remove from the heat and add the vanilla. If you have a sweet tooth - a seriously dramatic, extravagant sweet tooth - then this book has your name on it.' Raymond Blanc

Chocolate peanut butter cookie

Lightly grease a quarter sheet pan or a 9x13 brownie pan and line the base and sides and with parchment paper. For the filling, gently warm the jam in a pan until loose, then remove from the heat and mix with the raspberries, coating evenly. Dot the raspberry mixture over the cheesecake, then crumble the reserved streusel evenly over the top. Winner of 201''s The Great British Bake Off, Edd Kimber's second book is a fun, scrapbook-style collection of recipes, brilliant for children and perfect for when you're baking for a special occasion.' Waitrose Kitchen In his brilliant new book, Edd shows that French baking needn't be daunting. He turns 70-plus classics into achievable home bakes, channelling his lifelong love of Paris' posh patisseries. Add enticing photography into the mix and it's a visual, as well as culinary, treat.' -- Delicious magazine Preheat the oven to 180ºC (160ºC Fan) and lightly grease a 9x4x4 pullman loaf pan and line with a piece of parchment that overhangs the long sides of the pan, securing in place with metal binder clips.