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Ready to bake up a storm?

From freshly baked focaccia and homemade pizza to Percy cake and a giant choc-chip cookie, discover our delicious recipe ideas that the whole family will love making (and eating!)

 

Fluffy vegan focaccia

Fluffy vegan focaccia

Use our fuss-free ciabatta and focaccia mix to make this Italian-inspired bread that stars our Plant Kitchen pesto, sundried tomatoes and roasted peppers
See the recipe

Fluffy vegan focaccia
Serves 4

 

    • 1 pack M&S ciabatta and focaccia bread mix
    • 400ml olive oil
    • 1 tbsp Plant Kitchen vegan pesto
    • 2 tbsp sundried tomatoes, finely chopped
    • 1 tbsp roasted red peppers, finely chopped
    1. Pour the mix into a bowl, add 400ml water and combine to make a sticky dough.
    2. Grease a clean bowl with half of the olive oil. Tip in the dough, cover and leave to rest for 1 hour.
    3. Fold the dough 4 times and cover again. Repeat this process 3 more times, resting for an hour between each fold, adding the rest of the olive oil as you go to stop it sticking. Preheat the oven to 220°C/200°C fan/gas mark 7.
    4. Place the dough in a 30 x 20cm tray greased with olive oil and push into the corners. Use your fingertips to make deep holes in the dough.
    5. Spoon blobs of pesto on to the dough, then scatter over the tomatoes and peppers. Bake for 20 minutes, until golden brown, then cool on a wire rack.
Perfect homemade pizza

Perfect homemade pizza

Throw an epic pizza party with this easy-peasy recipe idea. Try getting creative by topping with your favourite cheese, ham and deli delights
See the recipe

Perfect homemade pizza

    • 1 pack M&S pizza base mix
    • Flour, to dust
    • 25ml olive oil
    • 1 jar M&S classic tomato everything sauce
    • 1 ball mozzarella
    • Fresh basil, to serve
    1. Empty the mix into a bowl and add the olive oil. Gradually add 320ml warm water and mix until a dough is formed.
    2. Tip the dough on to a floured work surface and knead for 10-15 minutes, until smooth and elastic.
    3. Place in a bowl, cover and rest for 1 hour, until doubled in size.
    4. Preheat the oven to 220°C/200°C fan/gas mark 7. Dust your work surface with more flour, then take half the dough and roll into a 30cm round. Place on a greased baking sheet then spoon over half the tomato sauce and tear over half the mozzarella. Repeat with the other half of the dough and the remaining toppings.
    5. Bake for 10-15 minutes, until golden and cooked through, then finish with fresh basil leaves.

 

Epic Mediterranean-style ciabatta sandwich

Epic Mediterranean-style ciabatta sandwich

Take your sandwich game up a gear by whipping up a freshly baked ciabatta loaf to fill with creamy mozzarella, charcuterie and roasted vegetables
See the recipe

Epic Mediterranean-style ciabatta sandwich
Makes 2 large sandwiches

 

    • 1 pack M&S ciabatta and focaccia bread mix
    • 400ml olive oil, plus extra for drizzling
    • Mozzarella, charcuterie such as parma ham, and rocket (or your favourite fillings)
    1. Pour the mix into a bowl, add 400ml water and combine to make a sticky dough.
    2. Grease a clean bowl with half of the olive oil. Tip in the dough, cover and leave to rest for 1 hour.
    3. Fold the dough 4 times and cover. Repeat this process 3 more times, resting for an hour between each fold, adding the rest of the olive oil as you go to stop it sticking. Preheat the oven to 220°C/200°C fan/gas mark 7.
    4. Turn the dough out on to a well-floured worktop then carefully cut in half. Shape each piece into a rectangular loaf shape then roll in flour.
    5. Place each loaf on a baking tray coated with flour, cover and leave to prove for 45 minutes.
    6. Bake for 15-20 minutes, until golden. Leave to cool.
    7. Slice each ciabatta in half lengthways then drizzle with olive oil before layering in your favourite fillings.
The family-favourite loaf

The family-favourite loaf

It doesn’t get better than a freshly made loaf of bread. This recipe can be made by hand or using a breadmaker – swap the while flour for wholemeal if you prefer
See the recipe

The family favourite loaf
Makes 700g loaf

 

    • 500g strong white flour
    • 1 tbsp sugar
    • 1 sachet fast-action dried yeast
    • 1½ tbsp salt
    • 25ml olive oil
    1. Mix together the flour, sugar, yeast and salt.
    2. Gradually mix in the 330ml warm water and olive oil to form a soft dough.
    3. Knead well on a lightly floured surface for 10 minutes, until the dough becomes smooth and elastic.
    4. Add the dough to a bowl and cover with a clean, damp towel for 1 hour, until doubled in size.
    5. Tip the dough on to a lightly floured surface and knead for 3 minutes.
    6. Place the dough in a greased 1½/2lb loaf tin, cover loosely with a damp tea towel and leave in a warm place for about half an hour. Meanwhile, preheat the oven to 230°C/210°C fan/gas mark 8.
    7. Uncover the dough and bake for 30-35 minutes. Remove loaf from tin and allow to cool.

 

Frying-pan choc-cchip cookie

Frying-pan choc-chip cookie

Warm triple-chocolate cookie topped with ice-cream, salted caramel icing and chocolate shards? Sign us up! This sweet treat is set to be a firm family favourite
See the recipe

Frying-pan choc-chip cookie
Makes 1

 

    • 2 packs M&S triple chocolate chip cookie mix
    • 75g softened unsalted butter
    • 1 tub M&S salted caramel icing
    • Vanilla ice-cream, to serve
    • Dark chocolate shards, to serve
    1. Preheat the oven to 180°C/160°C fan/gas mark 4.
    2. Line an ovenproof medium frying pan with greaseproof paper.
    3. Empty both sachets into a bowl, add the butter and the recommended amount of water from the pack instructions. Mix together to form a dough.
    4. Press the cookie dough into the pan, then bake for 15-18 minutes, until golden.
    5. While still warm from the oven, spoon over ice-cream and salted caramel icing. Finish with chocolate shards then dig in.
The ultimate Percy traybake

The Ultimate Percy traybake

Bring some Percy joy to your birthday party with this perfectly pink cake that’s topped with our new Percy Pig icing, sprinkles, Pergy piglets and dessert sauce 
See the recipe

The Ultimate Percy traybake

 

    • 1 pack M&S sponge cake mix
    • 100ml milk
    • 3 eggs
    • 100g unsalted butter, at room temp
    • 1 pack (200g) Percy Pig icing
    • Percy Pig sweets, to decorate
    • Percy Pig sprinkles, to decorate
    • Percy Pig dessert sauce, to decorate
    1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a square 20cm cake tin with baking parchment.
    2. Empty the cake sachet into a bowl and add the milk, eggs and butter. Whisk to combine.
    3. Spoon into the tin then bake for 25-30 minutes, until risen and golden brown. Allow to cool completely in the tin.
    4. Turn out of the tin then spread over the Percy Pig icing and decorate with Percy sweets, sprinkles and dessert sauce.

 

Summer meringues with ice-cream and choc truffle sauce

Summer meringues with ice-cream and choc truffle sauce

This simple pudding – meringues topped with ice-cream, perfectly ripe berries and rich chocolate truffle sauce – is perfect for summer garden gatherings
See the recipe

Summer meringues with ice-cream and choc truffle sauce

    • Meringue nests
    • Vanilla ice-cream
    • Strawberries
    • Raspberries
    • M&S rich chocolate truffle sauce
    1. Add a scoop of ice-cream to each meringue nest and then top with the berries and a generous drizzle of the rich chocolate truffle sauce.
Colin the Caterpillar ice-cream sundae

Colin the Caterpillar ice-cream sundae

Hot days call for next-level-tasty ice-cream sundaes! This recipe combines brownie pieces with millionaire’s ice-cream, Colin chocolate faces and sprinkles
See the recipe

Colin the Caterpillar ice-cream sundae
Makes 4-6

    • 1 pack M&S chocolate brownie mix
    • 100g unsalted butter, melted
    • 1 tub M&S chocolate millionaire’s ice cream
    • 1 pack Colin the Caterpillar sprinkles
    • 1 bag mini Colin the Caterpillar faces
    1. Preheat the oven to 180°C/160°C fan/gas mark 4. Place the melted butter and chocolate chunks from the brownie mix into a heatproof bowl and heat in the microwave for 2 minutes on medium, until melted.
    2. Empty the contents of the sugar and egg mix sachet into another bowl. Add 900ml water and whisk with an electric whisk for 3-4 minutes.
    3. Fold the combined chocolate mixture into the egg mixture before folding in the contents of the flour sachet.
    4. Spoon into an 18cm baking tin lined with parchment then bake for 30-35 minutes, until springy on the outside but soft in the middle. Allow to cool then cut into small squares.
    5. To make the sundaes, layer scoops of ice-cream and chunks of brownie into glass bowls then finish with Colin faces and Colin sprinkles.

 

Percy Pig chocolate bark

Percy Pig chocolate bark

Combining fun and their favourite flavours, little ones will love decorating melted white chocolate with their choice of Percy Pig treats
See the recipe

Percy Pig chocolate bark

    • 200g white chocolate
    • 2-3 tsp Percy Pig icing
    • Percy pig sweets, to decorate
    • Marshmallows, to decorate
    • Percy sprinkles, to decorate
    1. To make this colourful treat, simply melt the white chocolate and pour on to a baking sheet. Swirl in the Percy Pig icing and then top with all your favourite Percy sweets, marshmallows and sprinkles. Set in the fridge and then break into shards.
Burnt Basque cheesecake with basil strawberries

Burnt Basque cheesecake with basil strawberries

With a deep caramelised top and creamy interior, our version of this Basque favourite is delicious served with fresh basil-flavoured strawberries
See the recipe

Burnt Basque cheesecake with basil strawberries

Serves 6-8

    • 325g full-fat cream cheese
    • 130g caster sugar
    • 3 medium eggs
    • 300ml double cream
    • A pinch of salt
    • 20g plain flour, sieved
    • 350g strawberries, hulled and quartered
    • A handful of fresh basil leaves, sliced
    • 1 tbsp icing sugar
    1. Preheat the oven to 220°C/200°C fan/gas mark 7. Grease a high-sided 18cm round cake tin and line with greaseproof paper, ensuring the paper is twice as high as the tin.
    2. Either in a stand mixer with the paddle attachment or using a wooden spoon, beat the cream cheese and caster sugar for 2 minutes. Beat in the eggs one at a time. Gradually pour in the double cream, mixing constantly. Fold in the salt and flour, then tip the mixture into the lined tin.
    3. Place on a baking tray and bake for 30-35 minutes. The top should be thoroughly caramelised and the cheesecake should have a good wobble when very gently shaken. Allow to cool then place in the fridge for at least 2 hours or overnight.
    4. Combine the strawberries, basil and icing sugar. Remove the cheesecake from the fridge 30-40 minutes before serving, slice and serve with the strawberries.

 

Tip-top tarts

Tip-top tarts

Pastry tart cases filled with your favourite fruit, jam, cream, custard or chocolate ganache are perfect for afternoon tea or served as a dessert
See the recipe

Tip top tarts
Makes 1 x 20cm pastry case or 2 x 10cm tartlets

    • 175g plain flour
    • 1 tbsp caster sugar
    • Pinch of salt
    • 80g cold butter, diced
    1. Sift the flour, sugar and salt into a large mixing bowl, add the diced butter to the flour and, using your fingertips, lightly rub into the flour until the mixture resembles breadcrumbs.
    2. Add roughly 2 tbsp cold water, then use a round-bladed knife to start to bringing the mixture together. Add more water if needed, then finally bring the mixture together with your hands to form a smooth ball of dough (or two smooth balls if you’re creating tartlets.)
    3. Wrap the pastry in cling film and rest in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6.
    4. Remove the pastry from the fridge, roll it out with a rolling pin and add to the tin.
    5. Prick the pastry base and line with greaseproof paper. Fill with baking beans and blind bake in the preheated oven for 10 minutes. Remove baking beans and cook for a further 5 minutes until the pastry case is dry.
    6. Trim off any excess pastry with a sharp knife and then fill with your chosen filling and toppings.
Victoria sponge

Victoria sponge

Celebrating a special occasion or hosting an afternoon tea? Pull out all the stops by whipping up a traditional and super-delicious Victoria sponge.
See the recipe

Victoria sponge

    • 225g unsalted butter, softened
    • 225g caster sugar
    • 1 tsp vanilla extract
    • 4 eggs
    • 225g self-raising flour
    • Buttercream
    • Strawberry jam
    • Icing sugar, to decorate
    • Fresh strawberries, to serve
    1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 8-inch sandwich tins.
    2. Place softened butter, caster sugar and vanilla extract in a bowl and cream until white and fluffy.
    3. Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
    4. Sift half the flour and gently fold into the mixture with a metal spoon, then repeat until all the flour is completely incorporated.
    5. Divide the mixture evenly between the lined sandwich tins. Bake for 30 minutes, or until well risen and golden. The tops of the cakes should spring back when ready. Remove from the tins and allow to cool.
    6. Spread the buttercream over the bottom of one of the sponges and then add a layer of strawberry jam. Sandwich the other cake on top and then dust with icing sugar. Serve with fresh strawberries.

Meet Juliet Sears 

Bestselling author, presenter, and This Morning’s resident baking expert, Juliet Sears, has shared four delicious recipe ideas using our new home baking range. From super-cute hedgehog rolls to an impressive watercolour layer cake, scroll down to be inspired!


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Juliet Sears

 

Hedgehog rolls

Hedgehog rolls

“These little fellas are simple to make using the M&S seeded bread mix, and kids can get involved creating their own hedgehogs! Great in lunchboxes, picnics or with soup”
See the recipe

Hedgehog rolls
Makes 9 rolls

    • 1 pack (500g) M&S seeded bread mix
    • Vegetable or olive oil
    • Black olives or raisins, to decorate
    1. Mix the M&S seeded bread mix according to packet instructions.
    2. Place the kneaded dough into an oiled bowl and cover with a tea towel. Leave to rise for 45 minutes or until doubled in size; the time will vary depending on the room temperature.
    3. When risen, tip out onto the work surface and knock out the air, kneading again briefly, then cut into 9 pieces of similar size.
    4. Shape each piece into a ball, then create a teardrop shape. Place on the oiled tray.
    5. Push in little pieces of olive or raisins at the end of the pointy nose and add two tiny pieces for the eyes.
    6. Cover loosely with oiled cling film or a damp tea towel and allow to double in size at room temperature. This should take around 1 hour.
    7. Heat the oven to 200°C/180°C fan/gas mark 6.
    8. Once risen, use kitchen scissors or small craft scissors to snip spikes on the backs of the hedgehogs, avoiding their faces.
    9. Bake for 15-20 minutes or until the rolls are risen, golden and fully cooked through – when tapped, the bottom of the rolls should sound hollow.
Watercolour layer cake

Watercolour layer cake

“This cake is a real showstopper but is made easy by using fuss-free M&S sponge cake mix, Madagascan vanilla icing, food colouring gels and Percy sprinkles”
See the recipe

Watercolour layer cake
Serves 12-16

    • Butter or oil, for greasing
    • 1 pack (400g) M&S sponge cake mix
    • 3 medium free-range eggs
    • 100g unsalted butter, softened
    • 100ml milk
    • 2 tubs (800g) M&S Madagascan vanilla icing
    • Blue, green, yellow and red colouring gels
    • 1 tub (75g) Percy sprinkles
    • 75g white cooking chocolate, broken into pieces
    • 1 tub (52g) mini meringues
    1. Preheat the oven to 180°C/160°C fan/gas mark 4 and prepare the cake tins by greasing and lining with a circle or baking parchment in the bottom and strips around the sides to prevent sticking.
    2. Make up the sponge mix according to the packet instructions. Divide equally into the cake tins and bake for approximately 30-35 minutes, until the cakes are golden, cooked through and a cake tester or cocktail stick comes out clean from the centre.
    3. Leave to cool for 5 minutes, then turn out onto a wire rack, remove the paper and let cool completely.
    4. If your sponges have a little bump from where they have risen, trim this away with a cake leveller or bread knife before stacking and filling, to keep your cakes level.
      Tip: “Using a cake turntable is really helpful to get this looking neat. If you don’t have one you can put your cake board on top of a dinner plate to spin the cake on. I like to put it on a tea towel to help me spin it around. You can also use a microwave plate.”
    5. Place the bottom layer onto a piece of baking parchment larger than the cake and secure with a dab of frosting onto a plate or board, then add a little bit of frosting on top of the paper to keep the cake stuck in place once it’s chilled
    6. Spread over a layer of icing right to the edges of the sponge.
    7. Top with a second layer of sponge, making sure it’s in line with the one below and repeat with a layer of icing in the same way. Make sure it looks straight, then press down gently to fix in place.
    8. Place the last layer on top, inverting it so the smooth and flat part is facing upwards, not the trimmed part (this keeps it neater and less crumbly). With a palette knife, generously spread icing all around the sides to fill in the gaps between the sponge layers (this allows you to hold the top of the cake still while you work around it). Use a gentle pressure against the side of the cake with the palette knife and use a back and forth spreading motion to spread the coating over the sides.
    9. Once the sides are covered, spread a thin even layer over the top.
    10. Once the cake is covered, clean the palette knife and go around the cake again to smooth off the excess icing. Any excess can be scraped off the knife into the tub and reapplied where needed. Chill in the fridge for around 30-40 minutes or to speed things up pop in the freezer for 15 minutes.
    11. To create the watercolour layer, mix the pastel colours first by putting 4 dollops of icing and a couple of teaspoons of each colour around the edge of a plate.
    12. Squeeze over a couple of drops of green, yellow and blue and mix in with a cocktail stick or end of a little spoon. For the pink, add a few drops of red and a drop of blue and mix to create a dusky pink shade.
    13. Remove the cake from the fridge, add a little splodge of icing to the middle of a plate or cake stand and lift the cake onto the plate.
    14. Use a palette knife to load the rest of the uncoloured vanilla icing to the top of the cake.
    15. Use the knife at a 30-degree angle to spread the icing over the top, pushing the icing in a side-to-side motion using a firm pressure to spread over the top. The icing will start to push out over the edge and as this happens, you can change the angle of your knife to be vertical to neatly cover the edges.
    16. Now spread little flat dabs of colours all over the cake until it’s dotted with splodges of pastel icing.
    17. To get the watercolour effect, spread once more gently over the top and sides neatly to smear the colours together a little and give you a flat finish.
    18. Arrange the Percy sprinkles to the bottom section of the cake. Place in the fridge for about 15 minutes to chill.
    19. Heat the white chocolate in the microwave for 30 seconds at a time until melted and lump free or melt in a bowl over a pan of boiling water. Allow the chocolate to cool slightly.
    20. Use a piping bag or teaspoon to create a drip effect with the white chocolate over the top and sides of the cake.
    21. Drizzle the extra chocolate over the meringues and add Percy sprinkles. Arrange the meringues on top of the cake and serve.

 

Mango and Eton mess cupcakes

Mango & Eton mess cupcakes

“These light and fluffy coconut sponges make a decadent cupcake for an afternoon tea, party or teatime treat. They’re filled with delicious mango coulis and topped with Madagascan vanilla icing, extra coulis and crushed coconut meringues”
See the recipe

Mango and Eton mess cupcakes
Makes 8-10 cupcakes

    • For the cupcakes
    • 150g soft, unsalted butter
    • 130g caster sugars
    • 3 medium free-range eggs
    • 35g desiccated, toasted coconut
    • ½ tsp baking powder
    • 150g self-raising flour

      • For the topping
    • 120ml M&S mango and passion fruit coulis
    • 1 tub (100g) M&S Madagascan vanilla icing
    • A few mini coconut meringues
    1. Preheat the oven to 190°C/170°C fan/gas mark 6 and add cupcake cases to a cupcake tin.
    2. Cream the butter, sugar and vanilla in a stand mixer or electric hand mixer on medium speed for a minute or so, until pale, creamy and fluffy, or for a few minutes by hand with a wooden spoon.
    3. Beat in the eggs, one at a time on slow until incorporated.
    4. In a separate bowl, mix the coconut, baking powder and flour, then gently fold through the wet mixture until combined.
    5. Add to the cases so they’re around 2/3
    6. Bake for 15-18 minutes until risen, spongey and cooked through.
    7. Leave to cool in the tin for 5 minutes, then place onto a wire rack to cool completely.
    8. Once cooled, remove a little section from the centre of each cupcake.
    9. Fill the centres with the coulis using a piping bag or teaspoon. Save some of the coulis for drizzling later.
    10. Add around 50g icing to the top of each cupcake, using the back of a palette knife or butter knife to distribute. Create a little flick to the top to create a whipped effect.
    11. Top with more coulis and some crushed and whole meringues.
Chocolate and salted caramel traybake

Chocolate & salted caramel traybake

“This delicious traybake adds chunks of chocolate to the sponge mix. If you have some fancy nozzles, it makes the traybake look so pretty. Or use blobs of different icings swirled through with a palette knife to create a marble-effect top”
See the recipe

Chocolate and salted caramel traybake
Makes 16-20 1 inch squares

    • 1 box (400g) M&S chocolate sponge mix
    • 3 medium free-range eggs
    • 100g unsalted butter, softened
    • 100ml milk
    • 1 bar (100g) white or golden-blond chocolate
    • 1 bar (100g) milk or dark chocolate
    • 1 tub (100g) M&S indulgent chocolate icing
    • 1 tub (100g) M&S sea-salted caramel icing
    • 1 pot (75g) M&S chocolate medley sprinkles
    1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line an 8x10-inch tin with baking paper.
    2. Make the sponge mix according to the packet instructions.
    3. Fold in the broken chocolate chunks to the mixture, pour into the tin and level off.
    4. Bake for approximately 35-45 minutes or until baked but still a little fudgy, with a slight wobble.
    5. Leave to cool in the tin for 10-15 minutes, then remove and cool on a cooling rack.
    6. Once cooled, carefully invert and remove the parchment paper (it’s handy to use a large board or additional rack) and flip over.
    7. Place on a rack or rectangular board and fill two piping bags with the icings, using different-sized nozzles to get a pretty, textured effect. Decorate by holding the piping bag vertical to the bake and the nozzle close to the sponge, squeezing little blobs and stars of mixed sizes in a random style to create a pretty, two-tone colour pattern. Alternatively, add mixed blobs and swirl them together with a palette knife to create a marbled top.
    8. Finish with some white-chocolate sprinkles from the chocolate medley tub.

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