Temper chocolate

For the best flavour when making delicious treats like truffles, a ‘real’ chocolate is best. This type of chocolate is sometimes called couverture, but good quality eating chocolate may also…

Fig tarte tatin

You will need: 60g (2oz) caster sugar 60g (2oz) butter ½ tsp vanilla extract, optional 8 figs, stalks trimmed, halved 320g pack ready rolled puff pastry Greek yogurt, to serve…

Darker evenings and chilly weather are the first sign that Halloween is on the way. As well as dusting off our witch’s hat and digging out our fancy dress cauldron,…

Woman's Weekly Classic Series Best Of Our Favourite Cakes

This Woman’s Weekly Classics Series special has been reprinted by popular demand! Woman’s Weekly celebrated its centenary in 2011 and, to mark the occasion, we published our favourite recipes from…

How to make a buttercream macaroon

There is nothing more delicious than a buttercream macaroon and Woman’s Weekly cookery editor Sue McMahon knows how to make the very best. In our introduction mini-video here we show…

Serves 4 Ingredients: 300g (10oz) blueberries and raspberries mixed 1 tbsp caster sugar 1tbsp Cassis or raspberry liqueur (or water) 4 tbsp good lemon curd 200ml pot crème fraiche 4…

Stained glass window Christmas cake

September is a busy month for our Cookery Editor, Sue McMahon, because not only will she be showing off her cake decorating skills at Woman’s Weekly Live! but…

Cooked Macaroons

Cookery Editor, Sue McMahon, gives extra tips if you’ve been inspired to have a go at the macaroon tower that we’ve recently featured in our “wedding special issue” The…

Reader Margaret says: I love to bake and be creative. I have been inspired since childhood - this cake was made for little girl that turned one in December 2013

Stir-up sunday - the last Sunday before the start of Advent is traditionally the date to mix up your Christmas pudding, as Cookery Editor, Sue McMahon, explains....