Award-winning baker and food writer Dan Lepard’s approach is all about getting the utmost from the simplest of ingredients. Born in Australia, he’s become the most British of bakers, championing old recipes and techniques using the best produce from artisan millers and producers around the country. From working as a photographer in the early 90s he found pastry and breadmaking a much better fit. After his first book was published in 1999 he went on to write the baking classic The Handmade Loaf and since then became one of the most sought after bakers in the UK, writing regularly for newspapers and magazines around the world.
Carrot cake cupcakes with cream cheese frosting
All-purpose easy butter cake
Christmas cake with pecan marzipan and brandy butter icing
Gluten-free bread
Cupcakes
Medium-cut Seville orange marmalade
Apricot, carrot and almond jam
Plum glitter jam
Whole strawberry and vanilla preserve
Black cherry and hazelnut jam
See all recipes by Dan Lepard (23)
Read more...Alternatives to fondant icing: part one
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