One Tin Bakes: Sweet and simple traybakes, pies, bars and buns (Edd Kimber Baking Titles)

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Preheat the oven to 180C/160C fan/gas mark 4. Lightly grease a 23 x 33cm baking tin and line with a strip of parchment paper that overhangs the long sides. For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Once the slab scone is cool, remove it from the tin, spread the clotted cream all over the top and dot with the macerated strawberries, drizzling over any syrup in the bottom of the bowl, too. Cut into portions and serve. Baking that stays with you long after the plates have been cleared; I still have dreams about his macarons!' Sue Perkins

Increase the oven temperature to 180°C (350°F), gas mark 4. Wash and dry the baking tin, grease it, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips. One Tin Bakes Easy shares the same DNA as One Tin Bakes but the recipes are as simple as I could possibly manage. They may be easy but the recipes never compromise on flavour, they’re easy but delicious. If that sounds like something you’d appreciate the book is now available everywhere books are sold in America, Canada, the UK, New Zealand and Australia. You can also buy copies anywhere in the world via The Book Depository. When the buns come out of the oven, while still hot, liberally brush them with the syrup and then sprinkle over the sesame seeds. Leave the buns to cool completely in the tin before removing and serving. Sift the flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and whisk to combine. Make a well in the middle, pour in all the remaining ingredients and whisk everything together just until smooth. Pour the batter into the prepared tin and spread evenly. Kimber won the first The Great British Bake Off and is author of the bestselling The Boy Who Bakes. Here, he's collected 80 recipes for celebratory cakes and posh treats. His Buche de Noel (yule log) is a spectacular chocolate fest: chocolate on the outside and chocolate on the inside with a caramelised pear stuffing.'-- The Lady

This book is a peek inside the mind of one of my favorite bakers, where creativity with butter and sugar is paired with solid technique and downright fun. Edd shares a true world of possibilities – all within a 9×13 tin. This book is an absolute must-have for every home baker.’ Joy Wilson Varied and versatile, requiring minimal skill and little equipment, Edd Kimber’s delicious treats range from simple bakes to slice and serve to impressive but achievable showstoppers. Sift the flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and whisk to combine. Make a well in the middle, pour in all the remaining ingredients and whisk everything together just until smooth. Meanwhile, make the syrup. Place the caster (superfine) sugar and 60ml (1⁄4cup) water in a small saucepan and cook over a low heat just until the sugar has dissolved. Remove from the heat and add the vanilla. Edd Kimber is a baker, food writer and TV personality and is the author of three cookbooks - The Boy Who Bakes (2011), Say It With Cake (2012) and Patisserie Made Simple (Oct 2014).

Bake for 20–25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel. The word patisserie make us think of impossibly complicated recipes that can only be carried out by the most talented pastry chefs, but Edd Kimber wants to change that. With step-by-step photos for pastries and icings, it's easy to get your head around the more complex techniques, and the fantastic photography of bright, multi-layered cakes looks beautiful. You'll be a contestant on Great British Bake Off in no time!' -- Great British Food magazine Place the chocolate and cream into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and add the butter, stirring until combined. Allow to cool for 5 minutes, then pour over the filling and spread into an even layer. Really yummy and super easy to make, this milk chocolate caramel sheet cake is perfect when you’ve got a chocolate craving you can’t shake. Created by Edd Kimber (winner of the first series of The Great British Bake Off in 2010) this delicious recipe can be found in his fabulous book One Tin Bakes. Enjoy!To finish, drizzle the caramel over the brownies, sprinkle over the remaining pecans and milk chocolate, and scatter over a little extra flaked sea salt, if you’re a fan of sweet and salty. Remove from the tin and cut into squares. Store in a sealed container for four days. Heat the oven to 170C (160C fan)/350F/gas 4. Lightly grease a 23cm x 33cm baking tin and line with a piece of greaseproof paper that overhangs the two long sides of the tin to make removing the cake easier later, and secure it in place with metal clips. When you take out the chocolate to stir it may look coarse and grainy. Ensure you stir it until smooth and melted before returning to the oven. Once it’s ready, scrape into a heatproof bowl and set aside. Place the flour, baking powder, salt and sugars in a large bowl and whisk to combine. Add the butter, eggs, vanilla, espresso and sour cream and mix until a smooth batter forms. Pour it into the prepared tin and spread evenly.