Table of contents for Delicious Special Cookbook 1, 2026 in delicious. Cookbooks

THERE’S A SPECIAL JOY to be found in a kitchen dusted with flour and filled with the irresistible aroma of something wonderful baking in the oven. This collection of recipes is an invitation to slow down and rediscover the magic of baking at home. From the flaky golden crust of a hearty pie to the decadent glory of a towering chocolate layer cake, every recipe has been chosen to bring something special to the table. Whether you’re preparing a stand-out Easter centrepiece, a batch of bake-sale favourites or a delectably gooey self-saucing pudding, these recipes are more than just a list of ingredients – they’re soul-warming treats designed to be made with love, creating special memories and making every moment truly delicious. Follow us: @deliciousAUS…

HOT CROSS BUN BASE RECIPE 3 tsp dried instant yeast¾ cup (165g) caster sugar150g unsalted butter, melted, cooled1 egg, plus 1 egg yolk2 tbs ground cinnamon2 tsp mixed spice5 cups (750g) strong (baker’s) flour Combine yeast, sugar and 1½ cups (375ml) warm water in a jug, cover and stand for 10 minutes, or until frothy. Meanwhile, place butter, egg and egg yolk in a bowl and whisk to combine. Place cinnamon, mixed spice and flour in a stand mixer fitted with the dough hook attachment, add yeast mixture, butter mixture and 2 tsp salt flakes and knead for 8 minutes, or until smooth and slightly elastic. Transfer to a large greased bowl, cover and stand in a warm place for 1 hour, or until doubled in size. Use with your…

The ICONIC AUSSIE treat gets a makeover with panna cotta filling and dark and white chocolate ganache topping. LAMINGTONS WITH BLACKBERRY JAM AND VANILLA CREAM MAKES 15 You’ll need a 30cm x 20cm x 5cm-deep slice pan. 90g cornflour, sifted90g plain flour, sifted90g self-raising flour, sifted10 eggs, at room temperature1 cup (220g) caster sugar65g unsalted butter, melted, cooled1 tbs vanilla extract, plus 1 tsp extra1 cup (250ml) thickened cream200g blackberry jam ICING 3 cups (360g) pure icing sugar, sifted1½ cups (150g) dark cocoa powder5 cups (450g) desiccated coconut Preheat oven to 170°C/150°C fan-forced. Grease base and sides of a 30cm x 20cm x 5cm-deep slice pan and line base and sides with baking paper. Line a wire rack with baking paper. Sift flours into a large bowl. In a stand…

PATCHWORK WHISKEY-ALMOND TART WITH HONEY-ROASTED PEARS SERVES 8 You’ll need a 20cm x 30cm rectangular tart pan. 2 tbs flaked almonds, plus extra, toasted, to serveCreme fraiche, to serve BROWN SUGAR PASTRY 2 cups (300g) plain flour, plus extra, to dust½ cup (125g) firmly packed brown sugar180g unsalted butter, chilled, chopped3 egg yolks, plus 1 egg white, to brush HONEY-ROASTED PEARS 1 cup (350g) runny honey½ cup (125g) firmly packed brown sugar⅓ cup (80ml) Irish whiskeyJuice of 1 lemon (before juicing, finely grate rind and reserve for frangipane)1 tsp vanilla bean paste6 ripe beurre bosc pears, peeled, halved, core scooped out with a melon baller or teaspoon BURNT BUTTER FRANGIPANE 180g unsalted butter, chilled, chopped½ cup (125g) firmly packed brown sugar60g runny honey3 eggs180g almond meal70g plain flour2½ tbs Irish…

WELCOME Photography Ben Dearnley CONTENTS Photography Ben Dearnley PIES Recipes Scott Blomfield, Julieanne Blum, Aaron Donato, Caitlin Gallagher, Michael James, Lucy Nunes, Phoebe Wood Photography Chris Court, Ben Dearnley, Alan Jensen, Brett Stevens Styling Kirsten Jenkins, Emma Knowles, David Morgan, Justine Poole, Vivien Walsh EASTER Recipes Charlotte Binns-McDonald, Georgina Esdaile, Colin Fassnidge, Anneka Manning, Mike McEnearney, Helena Moursellas, Gareth Whitton Photography Chris Court, Ben Dearnley, Nigel Lough, Brett Stevens Styling Kirsten Jenkins, Emma Knowles, David Morgan, Vivien Walsh CHOCOLATE Recipes Jo Barrett, John Demetrios, Lauren Eldridge, Georgina Esdaile, Rhiann Mead, Warren Mendes, Lucy Nunes, Natlie Paull, Dominic Smith, Larissa Takchi. Phoebe Wood Photography Chris Court, Ben Dearnley, Alan Jensen, Nigel Lough, Jeremy Sims, Brett Stevens Styling Kirsten Jenkins, Emma Knowles, David Morgan, Vivien Walsh BAKE SALE Recipes Kimmy Gastmeier, Helena…

LAMB & ROSEMARY PIES MAKES 6 Begin this recipe a day ahead. You’ll need 6 x 10cm x 3cm-deep, 1-cup (250ml) capacity round pie dishes. 2 x 375g frozen all-butter puff pastry sheets (we used Carême), just thawed1 egg, beatenMashed potatoes and mushy peas, to serve SOUR CREAM PASTRY 355g strong (baker’s) flour215g unsalted butter, chopped, slightly softened90g sour cream FILLING 2 tbs extra virgin olive oil1 onion, chopped500g diced lamb (we used lamb leg)3 garlic cloves, crushed3 tsp ground cumin3 tsp tomato paste2 cups (500ml) beef stock2 tbs rosemary leaves, finely chopped, plus extra sprigs, to serve1 tbs wholegrain mustard2 tsp Worcestershire sauce1 large carrot, cut into 1cm pieces1 large potato, peeled, cut into 1cm pieces1 tbs cornflour Grease 6 x 10cm x 3cm-deep, 1-cup (250ml) capacity round pie…

COCONUT ICE BITES MAKES 25 BITES Begin this recipe at least 6 hours ahead. You’ll need a 20cm square cake pan. 395g can sweetened condensed milk2½ cups (300g) pure icing sugar, sifted250g desiccated coconut2-3 drops of pink food colouring Grease base and sides of a 20cm square cake pan and line with baking paper. Place condensed milk, icing sugar and coconut in a large bowl and stir to combine. Transfer half the mixture to a separate bowl. Add pink food colouring to one bowl and mix to combine, then transfer pink mixture to prepared pan, pressing firmly to cover the base evenly (mixture will be very firm). Spoon white mixture over the top and press to cover and level, being careful not to mix the layers. Chill for 6 hours,…

This DECADENT PUDDING is the best way to use up leftover, stale hot cross buns. Dark and delicious, drizzle over lashings of cream to serve. CHOCOLATE & MARMALADE BABKA (BRAIDED BREAD) SERVES 12-14 / MAKES 1 LARGE LOAF Begin this recipe at least 4 hours ahead. You’ll need a 24cm (top) x 22cm (base), 2.5L-capacity fluted ring pan. 3½ cups (525g) strong (baker’s) flour, plus extra, to dust2 tsp instant dried yeast⅓ cup (75g) caster sugar Finely grated zest of 1 orange¾ cup (180ml) lukewarm milk2 large eggs, at room temperature, plus 1 extra egg, lightly beaten150g unsalted butter, softened, chopped, plus extra, to grease CHOCOLATE FILLING 150g dark (70%) chocolate, chopped50g unsalted butter, chopped½ cup (125g) firmly packed brown sugar MARMALADE GLAZE 300g jar blood orange marmalade (or other…

OAT, CHOCOLATE, WALNUT & DATE BALLS MAKES 26 1½ cups (285g) dried dates1½ cups (135g) rolled oats¼ cup (70g) peanut butter2 tbs honey3 tsp linseed½ cup (50g) walnuts, toasted45g dark (70%) chocolate, chopped Combine dates, oats, peanut butter, honey and linseed in a food processor and whiz until the mixture becomes sticky but still looks crumbly. It should hold together when pressed. Add toasted walnuts and dark chocolate, then pulse a few times, just enough to break them down into smaller pieces while keeping some texture. Tip the mixture into a bowl, roll level 1 tbs measures into balls. Arrange the balls on a tray and refrigerate until firm. Store in an airtight container in the fridge for 2-3 weeks. NOTES: You can swap out the peanut butter for any…

CARAMILK CAKE WITH TURKISH DELIGHT, STRAWBERRIES AND POMEGRANATE SERVES 20 You’ll need 2 x 20cm round cake pans. 360g Caramilk white chocolate, chopped6 large eggs, at room temperature, lightly beaten2 cups (500ml) buttermilk1 tbs vanilla extract3⅓ cups (500g) self-raising flour, sifted2 cups (440g) caster sugar300g unsalted butter, melted, cooled600ml thickened cream1 cup (120g) pure icing sugar, sifted2 cups (500g) mascarpone500g strawberries, hulled, thinly sliced¼ tsp ground cardamomSeeds of 1 pomegranateTurkish delight and dried edible rose petals (from specialty grocers and selected supermarkets), to serve STRAWBERRY SYRUP ½ cup (110g) caster sugar5 strawberries, hulled Preheat oven to 160°C/140°C fan-forced. Grease base and sides of two 20cm round cake pans and line with baking paper. Place chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let base…

TRIPLE-CHOC SELF-SAUCING PUDDING WITH COFFEE CREAM SERVES 6 You’ll need a 24cm x 5cm-deep, 1.5L-capacity round baking dish. 80g unsalted butter, chopped100g dark (70%) chocolate, chopped⅓ cup (80g) firmly packed brown sugar¾ cup (180ml) milk2 eggs, at room temperature, lightly beaten1½ cups (225g) plain flour2 tsp baking powder100g white chocolate, chopped COFFEE CREAM 300mg sour cream2 tbs brown sugar2 tbs coffee-flavoured liqueur (we used Kahlúa) or cooled coffee COFFEE SAUCE ½ cup (125ml) coffee-flavoured liqueur (we used Kahlúa) or cooled coffee1½ tbs dark cocoa powder¾ cup (170g) firmly packed brown sugar Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 5cm-deep, 1.5L-capacity round baking dish, then place on a baking tray. For the coffee cream, place all ingredients in a small bowl. Stir until sugar has…