THE CONCEPT
What is Three Ingredient Baking (and why on earth should I care...?)
Do you ever pick up a cookery book and fall head over heels for a delicious-sounding recipe – only to be completely put off by the ridiculously long ingredients list?
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Where are you supposed to find cacao nibs? What in the world is a daikon when it's at home? And how do you even pronounce acai – let alone track it down in the Tesco Metro round the corner?
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If this sounds like you, well, you've come to the right place...
Three Ingredient Baking is the cooking trend that will make all your dreams come true. You can whip up showstopping cakes, biscuits, puddings, breads and more – all with no more than three simple, store cupboard ingredients that you'll probably have lying around the house.
And that's a promise.
Each of my recipes contains exactly three ingredients; no extra seasonings, fiddly decorations or hidden extras. It really is as simple as it sounds.
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Find out how to bake a Christmas cake just a day ahead, bread made out of ice cream, 40-second microwave meringues and a dinner-party soufflé created from shop-bought custard.
In a world that's obsessed with clean, green, 'lean' food, I reckon it's about time we brought baking back to its roots: mouthwatering, nourishing, comforting goodies whose taste isn’t compromised by counting calories or cutting out sugar.
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Three, it is often said, is a magic number. Before it became over-complicated, baking used to be about magic, too. As a child, I could never quite get over the alchemy involved: you mix a few innocuous-looking ingredients in a bowl, stick them in the oven – and hey presto, a beautiful sponge comes out the other side.
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So use this site – and my accompanying recipe book, Three Ingredient Baking, published by Penguin in 2018 – to rediscover the magic of baking.
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Experiment, have fun – and you'll never look back...
It's often said that three is a magic number
- use these recipes to rediscover what that means
