Preheat oven to 200°C. Place the marmalade, honey and orange juice in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 5–7 minutes or until thickened slightly. Set aside ...

Preheat oven to 180ºC (350ºF). Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each ...

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs ...

Preheat oven to 160°C (325°F). Line 3 large baking trays with non-stick baking paper. Place the oats, carrot, pecans, walnuts, coconut, cinnamon, ginger and nutmeg in a large bowl and mix to combine.

The 100th issue of donna hay magazine will be the last as you’ve known it. The 100th issue seems like the perfect milestone to mark the enormous success of the magazine, to say thank you and goodbye ...

From the rich and decadent to light and fruity, our ultimate collection of sweet treats are sure to tempt!

Preheat oven to 175°C (345°F). Divide the ingredients for the cake mixture into 2 equal batches. To make the first batch, place the milk, eggwhites and vanilla in a bowl and lightly whisk to combinte.

Preheat oven to 170°C (340°F). Line the base and sides of a 22cm springform pan with non-stick baking paper. Place chocolate and butter into a saucepan over low heat and stir until melted. Place eggs, ...

Preheat oven to 200°C (400°F). Place the milk, cream and chocolate in a small saucepan over medium heat and cook, stirring, until just below the boil and chocolate is melted and combined. Remove from ...

Preheat oven to 160°C (325°F). Place the flour, baking powder, almonds, salt, rosemary and pecorino in a large bowl and mix to combine. Make a well in the centre of the mixture, add the eggs, extra ...

Lightly grease a 20cm x 20cm tin and line with non-stick baking paper. Place the sugar, corn syrup and water in a medium saucepan over medium heat and stir to combine. Bring to the boil and cook for 8 ...

Line a 20cm round springform tin with non-stick baking paper. Place the biscuits and almond meal in a food processor and process into coarse crumbs. Add the butter and process until combined. Press ...