Benjamina Ebuehi

1 week ago | theguardian.com | Benjamina Ebuehi

Honey is a wonderfully versatile store-cupboard staple, and I always seem to have about three different types on the go at any one time. It’s typically a squeezy bottle to bake with, a jar for sweetening teas and yoghurt, and something a little fancier and more complex to enjoy drizzled on buttered toast or with cheese. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. Honey shouldn’t just be “sweet”, though.

2 weeks ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

When your literal job is to create and develop recipes all day, it’s unsurprising that there are times when I’m simply not in the mood to spend even a minute more in the kitchen. As much as I love what I do, there are situations where dessert is needed, I still want to make something, but the thought of creaming butter and sugar, lining cake tins or rolling out pastry is the last thing I want to do.

2 weeks ago | theguardian.com | Benjamina Ebuehi

Honeycomb gets lots of attention in the autumn months, but this crunchy brittle is such fun to make all year round, and adds a playful texture to all sorts of desserts such as today’s cheesecake pots. The quantities make more honeycomb than you need here, but extra snacking is inevitable. The cheesecake itself, which I’ve lightened with greek yoghurt, is super-simple to put together – just mix and chill.

4 weeks ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

I love choux pastry. It seems to scare people a little bit and I can understand why. Making sure you get an airy hollow puff and not something dense and soggy takes a bit of practise but once you’ve cracked it, you’ll realise it’s a lot more straightforward and quicker to make than other pastry types, especially as it doesn’t require any chilling time or the need to keep all the ingredients cold. Just pipe some blobs, whack them in a hot oven and you’re halfway there.

4 weeks ago | theguardian.com | Benjamina Ebuehi

If you’ve been anywhere near TikTok, you’re likely to have seen plenty of videos of sweet focaccia doing the rounds. I’m not normally one to jump on to viral trends, but I couldn’t resist trying this one. The dough is pretty easy, with no kneading or stand mixer required – just some stretching, folding and plenty of time to rest. You end up with something that tastes like a cinnamon bun/doughnut hybrid, that’s not too sweet and with a little more chew.