Jo Pratt’s sweet and savoury bakes

Sweet or savoury, Jo Pratt’s crowd-pleasing recipes can be adapted to suit everyone.

Jo Pratt
Malou Burger

Salted honey and pistachio puddings

These individual golden puds are quick and easy enough to make as a weekday dessert, yet impressive enough to serve at the end of a fancy dinner.

salted honey and pistachio puddings
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Soft pretzels

Homemade pretzels are surprisingly easy to make and give you the most amazing results. Make them once and I guarantee you’ll do so again. You can bake them with a little flaked sea salt or mix things up and top them with cheddar and spicy jalapeños, or an irresistible cinnamon-sugar coating.

soft pretzels
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Double choc chip brookies

Delicious chocolate chip cookie base topped with rich gooey brownie batter, all baked to perfection. The cookie layer is made using olive oil which stops them from becoming too doughy and the brownies just melt in your mouth. They are utter indulgence.

double choc chip brookies
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Chicken and chorizo sausage rolls

Utterly delicious and really easy to make. Luckily, they freeze well so when I make a batch, I’ll freeze a few before they go in the oven (these can then be baked from frozen, adding on an additional 10 minutes of cooking time).

chicken and chorizo sausage rolls
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Lemon and blackberry layer cake

Whether it’s a celebration or just an afternoon treat, this is perfect. Unlike standard butter-based sponges, it is made with oil which gives a lovely moistness and makes it last a few days.

lemon and blackberry layer cake
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Ricotta, pumpkin and sage loaf muffins

These super light muffins are a fantastic addition to a packed lunch or picnic as they transport well and can be served warm or cold. They also freeze well – simply defrost and eat cold or warm through when required. I like to make these in mini loaf cases but you can just line a muffin tin with 8-9 muffin cases instead.

ricotta pumpkin and sage loaf muffins
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Baked blueberry cheesecake

It’s hard not to go over-board when describing this recipe, but it really is absolutely delicious! The light yet rich creamy cheesecake filling is studded with pops of blueberries, which is encased in crunchy biscuit crumb and to top things off there are even more juicy, glossy blueberries spooned over the top. This is a dessert not to be rushed, but with a little patience you’ll be more than impressed with the end result.

baked blueberry cheesecake
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All-in-one chocolate fudge cake

This is based on a recipe my grandma and my mum always used to make when we had a birthday to celebrate. It’s failsafe, super moist and lasts for days. The heavenly fudge frosting is silky smooth and stays that way once the cake is frosted, rather than setting over time. One tip I’ve learned for the lightest and smoothest end result, is to make sure your butter is really soft before making the frosting.

all-in-one chocolate fudge cake
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Now buy the book

The Flexible Baker
Our recipes are from The Flexible Baker by Jo Pratt, published by White Lion, price £20. To order a copy for £17 until 20 March, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.