SARAH RAINEY BAKES

These little fruity gems are like doughnuts, but a heck of a lot healthier. Ok, so they're fried, but inside there's juicy, caramelised apple - and the ginger beer batter gives them a lovely fiery kick. It's a great way to get little people to eat fruit (though not one for everyday) and you can whip them up in minutes, meaning they're a quick, yummy alternative to apple pie or apple crumble. Serves 4 Ingredients: 2 large apples 75g self-raising flour 1/3 can ginger beer (110m

Pasta's been pretty hard to come by these past few months. So why not make your own, using frozen peas and whatever flour you have around th

Wine and chocolate. Two of my favourite things in the world. So what if I told you you could bake by MIXING THE TWO TOGETHER?! Or, better still, make chocolates out of wine. Mind. Blown. Right?! When I heard you could make chocolate ganache (the rich, creamy fondant that's used to make truffles) out of alcohol - rather than cream - I couldn't believe it at first. But after much experimenting, I came up with these boozy truffles. They're devilishly indulgent, squidgy and sophi

In my first book, Three Ingredient Baking, there's a recipe for ice cream bread... which is technically a cake made from a whole tub of melted vanilla ice cream and sprinkles. This is essentially the same idea, but baked into a sweet chocolate-chip loaf. With just three ingredients, it's tons easier than a complicated chocolate cake - but hits the same spot when it comes to those cravings. You are WELCOME. Serves 8-10 Ingredients: 1 litre chocolate ice cream 200g self-raising

No, these are categorically NOT healthy spinach balls... Look closer... closer still. YES! They're pistachio truffles, packed full of creamy white chocolate, gooey condensed milk and enrobed in crunchy pistachio pieces. They're my go-to truffle recipe, and you can swap out the pistachios for other nuts, if you prefer, and use milk or dark chocolate instead of white. An excuse, if ever you needed one, to make them over and over again. Makes 16-18 Ingredients: 125ml double crea

Time for a savoury bake, for a change. These fluffy flatbreads are one of the easiest bakes in my book, showing that whipping up a bread from scratch doesn't have to be time-consuming, expensive or messy (ok, it's a little bit messy, but I promise there isn't an ounce of faff). Eat them with soups, curries or stews, and if you've got time, make a double batch and freeze half - they defrost well and crisp up nicely in the toaster or under the grill. Makes 6 Ingredients: 250ml

Nutella soufflés. Honestly, need I say more? Delicious, certainly not nutritious, but a failsafe crowd-pleaser that will round off any meal with panache, these little pots of delight are so tasty that I can never limit myself to just one. Go on, treat yourself... Makes 4 Ingredients: 300g chocolate spread (I mean, we all know which one I'm talking about here but you can always use a different brand...) 4 eggs 2 tbsp icing sugar Method: Preheat the oven to 190C/Fan 170C. Greas

It's that time of year again: the days are short, the nights are dark and cold... and I want to do nothing else except snuggle up on the sofa and stuff my face with beige foods. Like chips. Oh, and this super-speedy tart. Packed full of juicy berries, creamy custard and crisp flaky pastry, it's the perfect Monday pick-me-up. So pop one in the oven with your dinner tonight and marvel at how easy it is to make - and how impressive it looks (and tastes) when you take it out of t

If you like piña colaaaaadas... Sorry. Shhh. But if you do like piña coladas, you will LOVE these. Inspired by the classic retro cocktail (which, incidentally, my sister adores as she says it tastes like summer), I've invented these pastry puffs, stuffed full of creamy pineapple yumminess. They may look tricky to make, but once you get the hang of it, I promise you could whip them up with your eyes closed (not recommended, but they are that simple). Then you can wow dinner pa

Forget the chewy, tooth-achingly sweet, lemon bon bons of your youth, the sort that came by the quarter in paper bags from the sweetie shop. These little gems herald a whole new era in lemon bon bons… made with just three ingredients. They're citrussy, crunchy and slathered in white chocolate. Better still, you can whip up a batch in just 10 minutes - and the results will look like you slaved away for hours. AND the secret ingredient is another retro favourite... the custard

Crisp, golden pastry parcels filled with oozy, melty cheese. Have I got your attention yet? Halloumi is THE cheese of the moment - if nothing else so you can make that 'What did the cheese say to itself in the mirror?' joke - and these little crunchy morsels sum up everything I love about the salty Mediterranean delicacy. Make them ahead of time and crisp them up in the oven ahead of dinner as a starter or side dish - and serve with a big bowl of your favourite sauce for dunk

If you love fudge, but you can't/won't/don't eat dairy, this recipe is going to make you very happy. As long as you like coconut. Because it's very coconutty indeed. My three ingredient coconut fudge is made with coconut cream (like a thickened version of the coconut milk you use in curries - and usually stocked right next to it in supermarkets), desiccated coconut and dark chocolate. Try to use the highest quality chocolate you can find, as this stops it from being too sweet

Happy New Year! It's January 8th and I don't know about you but I've already had enough of resolutions, particularly those involving not drinking/avoiding eating the things you want/setting unrealistic diet and exercise goals. So here's a decadent recipe to make this cold, grey time of year a little bit happier. Half-brownie, half fudgy cake, my gooey chocolate cake is NOT for the health-conscious. Deliciously rich, moist and dense, it’s an indulgent after-dinner treat – and

The easiest, tastiest Christmas cake you'll ever bake, using just three simple ingredients

Bananas and toffee... it's a classic combination that's hard to beat. Add chocolate into the mix and you're winning at life. In my opinion, anyway. These chunky, chewy biscuits have a healthy oaty base, studded with tasty bits of baked banana and chopped Rolo sweets - giving the perfect combination of savoury and sweet, decadent yet sort-of good for you. They'll get stuck in your teeth and go allllll over your hands and face but they're 100% worth it. Just think very carefull

My husband and I get a veg box through the post (from this lovely London company, Oddbox, which distributes wonky produce which hasn't made the cut in supermarkets), and this week we found a couple of large sweet potatoes inside. Despite being Northern Irish, I'm not mad keen on potatoes (I know, I know...), but I do like sweet ones (sweet anythings, really). So I thought it was a good opportunity for a three-ingredient bake. I came up with these tasty fritters. They're so ea

This recipe is based on pastéis de nata, or Portuguese custard tarts, an authentic - and incredibly delicious - delicacy made from baked egg custard, dusted with cinnamon, and encased in the butteriest, flakiest pastry in the world. The little yellow centres remind me of the sun: bright, joyful and the very essence of summer. My version is made with ginger, which studs the pastry and explodes in zingy bursts in your mouth as you bite into the tart. To make things simpler, I a

I love fruit and nut chocolate almost as much as I used to love the ads for Cadbury's Fruit and Nut. The ones with the man canoeing down the river with a giant bar in the back of his boat, singing: 'Everyone's a fruit and nut case... it's nutritious and delicious to judiciously be chewing...' Please, please YouTube them if you've no idea what I'm on about... Anyway, these tasty little bites combine all three ingredients from fruit and nut chocolate - fruit, nuts and chocolate

The sun's out, it's Friday afternoon... and all anyone cares about is the football tomorrow. Life's too short to spend it slaving away in the kitchen, especially on days like today. So for dinner tonight - or for a super-easy lunch before the match - why not whip up some of my three-ingredient pizza dough? It's speedy, delicious and so easy to make you could do it with your eyes closed (as I appear to be doing in the picture below). Then all you need are tonnes of your favour

These mellow yellow pots are like little bursts of summer – fresh, citrussy sponge with a gooey centre and a sticky lemon curd glaze on top. The problem with lemony puddings is that they often taste bland, but these are properly zingy, and though the lemon curd is sweet it isn’t overpowering. You can eat them hot or cold but I like mine piping hot – with even more lemon curd dolloped on the side. Makes 4 Ingredients: 325g jar of lemon curd 60g self-raising flour 2 large egg