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<p>Double cream is a popular ingredient in sweet and savoury recipes, like homemade cakes, ice cream, soups, sauces and more.</p>
<p>Double cream, also known as heavy cream in the US, is made from fresh milk - the fresh cream that rises to the top is scraped off. It contains at least 36% fat, which sounds like a lot, but this high-fat content makes it great for baking.</p>
<p>If you prefer a lower-fat or dairy-free alternative, or whether you’ve simply run out of cream or it’s out of date, you can see our favourite double cream replacements below.</p>
<h2>What is double cream used for in baking?</h2>
<p>There are plenty of creative uses for cream in baking. The most simple one is pouring it directly over your hot and cold puddings. You can’t beat cold cream poured over warm <a href="https://www.bakingmad.com/recipes/apple-pie">apple pie</a> or <a href="https://www.bakingmad.com/recipes/traditional-sticky-toffee-pudding">sticky toffee pudding</a>. You can also whip it up into a light, smooth whipped cream to top trifle or tiramisu, or even shape into a fancy quenelle on top of a warm brownie.</p>
<p>Cream is also used to add texture, smoothness and richness to bakes, and can form the base for desserts like a posset or blended with cream cheese to make creamy cheesecakes. The higher the fat content in cream, the better it is for holding recipe ingredients together. Recipes containing a higher-fat cream will be less likely to split or curdle whilst baking. Cream with a higher fat percentage will also make a better whipped cream.</p>
<h2>Double cream replacements containing dairy</h2>
<h3>Milk and butter</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 25g of butter and 75ml of full-fat milk</strong></p>
<p>Milk and butter make a good cream alternative for cooking and baking, but not for making whipped cream. It will add a creamy flavour and texture to your recipes, but won’t whip well.</p>
<p>Adding butter to milk will create a mixture with a fat percentage similar to double cream. We’d recommend full-fat milk, but if you’re using low-fat, you can also use flour to thicken the liquid.</p>
<h3>Milk and cornstarch</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100ml of full-fat milk and 10g of cornstarch</strong></p>
<p>Adding cornstarch to milk can thicken it to replicate the texture of double cream. This alternative will work well in cooking recipes, but isn’t the best for creating a smooth texture in baked goods or whipped cream, due to the lower fat content.</p>
<h3>Single cream and butter</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 90ml of single cream and 10g of melted butter</strong></p>
<p>You can use single cream on its own instead of double cream when baking, however, you’ll struggle to get the same richness and texture as if you’d used double cream. Your recipe is also more likely to split or curdle whilst cooking. Single cream, which contains a lower fat percentage, works well on its own in sauces and soups, but not for baking.</p>
<p>Single cream contains about one-third the amount of fat as double cream. You can add butter to low-fat cream to increase the fat percentage, which makes it a good alternative for baking and even making whipped cream.</p>
<h3>Greek yoghurt and milk</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 50ml of yoghurt and 50ml of full-fat milk</strong></p>
<p>Greek yoghurt is thicker than cream, although it contains less fat. Mixing Greek yoghurt with milk will create a mixture with a thickness similar to that of double cream, making it a good replacement if used to thicken soups and sauces.</p>
<p>However, this mixture won’t contain as much fat as double cream, so it won’t be the best replacement for baking or making whipped cream.</p>
<h3>Evaporated milk</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100ml of evaporated milk</strong></p>
<p>If you need double cream to pour over a dessert, evaporated milk will work just fine. You can also add a dash of vanilla extract to sweeten it. Although evaporated milk is thicker and fattier than milk, it isn’t as fatty as double cream so it isn’t suitable for making desserts or whisking into a whipped cream.</p>
<h3>Cream Cheese</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100g of cream cheese</strong></p>
<p>Cream cheese is used in lots of baking recipes, notably cheesecake. It also makes a good substitute for cream when making frosting, as well as being used to thicken soups and sauces. However, it’s not a good alternative for making whipped cream.</p>
<p>Bear in mind that the cheesy flavour may not work as well in some recipes.</p>
<h2>Dairy-free double cream substitutes</h2>
<h3>Soy milk and olive oil</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 65ml of soy milk and 35ml of olive oil</strong></p>
<p>This vegan alternative to double cream mixes fatty olive oil with smooth soy milk, to get a mixture with a fat percentage close to double cream. This mixture can function similarly to double cream and add tenderness to your bakes. This replacement however will not whisk well into whipped cream.</p>
<h3>Silken tofu and soy milk</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 50g of silken tofu and 50ml of soy milk</strong></p>
<p>Silken tofu is a softer version of regular tofu. It is made from condensed soy milk which has been solidified. As silken tofu is softer than regular, it can easily be blended to be used as a cream replacement, especially when mixed with soy milk or another type of dairy-free milk.</p>
<p>Blending silken tofu with soy milk will also help to remove any lumps remaining, to get that smooth, cream-like texture. You can mix silken tofu and soy milk in equal parts, then use a hand blender to get the perfect consistency. You can use this mixture in savoury recipes, bakes and even for whipped cream.</p>
<h3>Coconut cream</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100ml of coconut cream</strong></p>
<p>You can buy pre-made coconut cream, or make it yourself using coconut milk. All you need to do is leave coconut milk in the fridge overnight, then pour it into another container. You can then scoop out the thicker, hardened liquid to use as a coconut cream or double cream replacement.</p>
<p>Coconut cream can be baked, cooked and whipped. However, it will also leave a coconut flavour in your bake, so be sure to think whether this will work with the rest of your recipe.</p>
<p><br></p>

Double Cream Substitutes

<p>Maple syrup is a versatile ingredient; it's most commonly used to drizzle over <a href="https://www.bakingmad.com/recipes/categories/pancakes-crepes-and-waffles">pancakes and waffles</a>, but also features in delicious puddings, <a href="https://www.bakingmad.com/recipes/categories/cakes">cakes</a> and truffles.</p>
<p>We’ve all been there - you're mid-bake and you've run out of maple syrup. Not to fear - there are plenty of alternatives to maple syrup that you probably already have in your kitchen cupboards.&nbsp;</p>
<h2>What is maple syrup?</h2>
<p>Maple syrup is made from the sap of the sugar maple tree. This natural sweetener is cooked down to make this indulgent, sticky, and smooth syrup, perfect for topping your homemade pancakes and waffles.</p>
<h2>What is maple syrup used for?</h2>
<p>There are lots of ways you can use maple syrup for baking. Its most popular use is as a topping for homemade pancakes, waffles, or even <a href="https://www.bakingmad.com/recipes/french-toast">French toast</a>. However, it can also be used to make cake batter, flapjacks, puddings and a glaze or topping on cakes.</p>
<h2>Maple syrup alternatives</h2>
<p>There are lots of maple syrup replacements to replicate maple syrup's sweetness, smoothness and stickiness.</p>
<h3>Honey</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of honey</strong></p>
<p>Honey is sweet, smooth, and has a similar consistency to maple syrup. Although sweet, the flavour profile of honey is slightly different to maple syrup, but it still works well in cakes and topped on pancakes and waffles.</p>
<p>We’d recommend choosing pure, organic honey, as this is better quality and more flavourful. It is worth noting before swapping to honey, that unlike maple syrup, honey isn’t vegan, as it is a product of bees.</p>
<h3>Golden syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of golden syrup</strong></p>
<p>Golden syrup is often referred to as the UK version of molasses. However, it is lighter in colour and a little sweeter, with a flavour similar to butterscotch. Golden syrup works well as a maple syrup replacement, especially when used to bake cookies and cakes. It’s also delicious when drizzled over pancakes, waffles and French toast.</p>
<p>While they're similar ingredients, golden syrup tends to have a higher sugar content than maple syrup, whereas maple is richer and stronger in flavour.</p>
<h3>Homemade syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of homemade syrup</strong></p>
<p>You can also make your own simple syrup, also known as white sugar syrup. This easy-to-make syrup can be used to moisten cake layers and even to sweeten drinks.</p>
<p>To make this recipe, boil together equal parts of white, granulated sugar and water until this mixture reaches a thick consistency like maple syrup. Make sure that you handle it with care and let this mixture cool before using it.</p>
<h3>Brown sugar syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of brown sugar syrup</strong></p>
<p>Making brown sugar syrup follows the same process as making white sugar syrup, using brown sugar. This results in a slightly darker and thicker syrup, with a flavour profile resembling molasses.</p>
<h3>Molasses</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of molasses</strong></p>
<p>Molasses is a by-product of the sugar-making process. This thick, sticky and dark syrup is made from crushed sugar cane. Molasses is often used as an ingredient when making gingerbread, adding to its characteristic flavour and colour. When using it to replace maple syrup, it works well in cakes and puddings. Bear in mind it may add a slight smokey or burnt caramel flavour.</p>
<p>Although molasses has a similar texture to maple syrup, it isn’t as sweet. If you have a sweet tooth, you can add a little extra sugar to molasses.</p>
<h3>Brown rice syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of brown rice syrup</strong></p>
<p>Brown rice syrup is made from brown rice starch that is cooked down into a syrup. This sweetener works best as a maple syrup replacement in salad dressings, sauces and glazes, as well as for baking recipes.</p>
<p>Brown rice syrup isn’t as sweet as maple syrup, so you can add more to your baking recipe if needed, or add more sugar.</p>
<h3>Corn syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of corn syrup</strong></p>
<p>Corn syrup has a milder, vanilla-like flavour profile than maple syrup. It’s thick, smooth, and works well when used to bake granola bars and similar recipes. You can also buy dark corn syrup, which has a deeper flavour and darker colour as it contains molasses.</p>
<h3>Agave syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of agave syrup</strong></p>
<p>Agave syrup, also known as agave nectar, is a natural sweetener that comes from the agave plant. Agave syrup is available in light, amber and dark. The darker the variety of agave, the bolder and more caramel-like the flavour.</p>
<p>Agave nectar has a more neutral flavour profile than maple syrup and dissolves quickly into other liquids, making it ideal for sweetening drinks, sauces and desserts.</p>
<h3>Sugar</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100g of sugar</strong></p>
<p>Depending on what you’re making, sugar can be used to replace maple syrup. It won’t make a great replacement drizzled over pancakes or waffles, as sugar on its own is too dry. However, if you were using syrup to make a batter, then using sugar will add the desired sweetness.</p>
<p>If you’re concerned that adding sugar rather than syrup is affecting the consistency of your batter, you can always add a splash of more water or fat to make it more moist. You can use either white or brown sugar to replace maple syrup in batter. Brown sugar can work better, as it has a slight caramel flavour like maple syrup does.</p>
<p><br></p>

Maple Syrup Substitutes

<p>Nutmeg is a popular spice, used in a variety of sweet and savoury recipes. It’s available in whole cloves or ground, and is made from the seeds of the evergreen tree, Myristica Fragrans.</p>
<p>This tree is native to the Moluccas in Indonesia, also known as the Spice Islands.</p>
<h2>What is nutmeg used for in baking?</h2>
<p>Due to its fragrant and powerful flavour, nutmeg is a great addition in lots of baking recipes, like <a href="https://www.bakingmad.com/recipes/vanilla-custard">custard</a>, <a href="https://www.bakingmad.com/recipes/apple-pie">apple pie</a> and <a href="https://www.bakingmad.com/recipes/pumpkin-pie">pumpkin pie</a>. It can also be used in savoury recipes like lasagne, sauces and stews, as well as to flavour drinks like eggnog and lattes.</p>
<h2>Which flavours are in nutmeg?</h2>
<p>Nutmeg has a complex flavour profile and is often mistaken for containing a mix of ingredients and spices.</p>
<p>It is available in ground form or as whole spice. The whole spice is stronger and fresher, due to the oil in the seed. However, ground nutmeg is also flavoursome and is a more convenient and inexpensive option.</p>
<h2>Are nutmeg and mace the same?</h2>
<p>Nutmeg and mace are often confused with one another, as they derive from the same seed, but they’re different spices. Nutmeg is the inner part of the seed, whereas mace is the outer layer that covers the seed.</p>
<h2>Nutmeg alternatives</h2>
<h3>Mace</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of mace</strong></p>
<p>Mace is the best replacement for nutmeg - they both come from the same seed, so they taste similar. You can easily substitute nutmeg for mace using equal amounts and you’ll barely notice the difference in your recipe.</p>
<h3>Cinnamon</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 50g of ground cinnamon</strong></p>
<p>Cinnamon is a popular spice used in lots of sweet and savoury dishes. It’s naturally sweet and available in ground or stick form. Both cinnamon and nutmeg have a strong flavour profile, so we’d recommend using just half the amount of cinnamon you’d use if you were using nutmeg, then you can add more if needed.</p>
<h3>Ginger</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of ground ginger</strong></p>
<p>You can use ground ginger to replace ground nutmeg, however, it isn’t as sweet as nutmeg. It has more of a zing, but will still work well as a replacement in most recipes.</p>
<p>Ground ginger tends to work better as an alternative in savoury recipes, but it will still work well in desserts that require strong ginger flavours, like <a href="https://www.bakingmad.com/recipes/gingerbread-dough">gingerbread dough</a>.</p>
<h3>Allspice</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of ground allspice</strong></p>
<p>Allspice is made from the dried berries of the Pimenta Dioica tree. Although made from just one ingredient, this spice resembles the combined flavours of cinnamon, cloves, and you guessed it, nutmeg.</p>
<p>This makes it a great alternative to nutmeg, due to its similar flavour. Our guide to <a href="https://www.bakingmad.com/baking-tips/allspice-substitutes">the best allspice substitutes</a> is a great read if you’re curious about spice alternatives.</p>
<h3>Cloves</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 50g of cloves</strong></p>
<p>Cloves have a similar flavour profile to nutmeg. They’re both sweet, with a slightly peppery taste. You can use whole or ground cloves to replace nutmeg, however, ground cloves are easier to mix with other ingredients.</p>
<p>Cloves have quite an intense flavour, so we’d recommend using only half the usual amount.</p>
<h3>Garam masala</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of garam masala</strong></p>
<p>Garam masala is a mixture of spices used in Indian cuisine. It contains nutmeg, and most of the other ingredients in this spice have a flavour profile similar to nutmeg. These are typically mace, cloves, cinnamon, black pepper and cardamom.</p>
<p>However, garam masala may also contain turmeric, cumin, saffron, star anise, fenugreek and other regional spices. Some of the above flavours may not work so well in sweeter dishes, so be sure to check the ingredients of your garam masala before using it.</p>
<p><br></p>

The Best Nutmeg Substitutes

<h2>First thoughts on the bakes:</h2>
<p>Both of these recipes produced delicious, flavour-rich carrot cakes - I’m a huge carrot cake fan so I was delighted with how they turned out. The Paul Hollywood recipe was definitely a little more complex than Mary Berry’s carrot cake recipe, but Mary’s end result was just as tasty.</p>
<p>Mary Berry’s carrot cake recipe recommends popping all of the ingredients into a bowl and mixing them, which I thought might affect the end result - but both bakes came out of the oven with a delicious golden-brown topping, and they were fully baked through. I didn’t need to adjust the timings at all.</p>
<p>Mary Berry’s carrot cake recipe contains mashed banana, so it might be a good choice for people who like a milder-tasting carrot cake with subtle banana flavouring. Paul Hollywood’s cake was definitely punchier - it has more spices and flavourings added, and the orange buttercream goes really well with the carrot cake.&nbsp;</p>
<figure data-asset-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b" data-image-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/7683ff65-48c7-435c-9297-cd0251ece401/Carrot%20Cake%20Image%201.jpg" data-asset-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b" data-image-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b" alt="Paul Hollywood's carrot cake, made with orange buttercream, in front of a bag of flour and some eggs"></figure>
<h2>Mary Berry’s carrot recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 10/10 - super simple, and perfect for first-time bakers</li>
  <li><strong>Enjoyment to bake</strong>: 8/10</li>
  <li><strong>Time to bake:</strong> 50-60 minutes</li>
  <li><strong>Appearance of bake:</strong> 9/10 - This bake looked really tasty, and came out of the tin easily, too</li>
  <li><strong>Taste test: </strong>7/10 - I loved the cake’s flavours, but the icing could be worked on</li>
  <li><strong>End result: </strong>7/10 - A really simple, easy to follow recipe that produced a nice result</li>
</ul>
<p>Want to bake this cake for yourself? Here’s <a href="https://www.maryberry.co.uk/recipes/baking/carrot-cake-with-mascarpone-topping">Mary Berry’s carrot cake recipe</a>.&nbsp;</p>
<h2>Paul Hollywood’s carrot cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 6/10 - This recipe definitely has some more complex steps, such as making the peel parings</li>
  <li><strong>Enjoyment to bake:</strong> 7/10 - I’ve given Paul’s bake a lower mark than Mary’s as it was quite complex</li>
  <li><strong>Time to bake: </strong>1 hr</li>
  <li><strong>Appearance of bake:</strong> 9/10 - I really loved how golden brown this cake looked - it was a ‘textbook’ carrot cake</li>
  <li><strong>Taste test:</strong> 9/10 - The orange flavours were delicious and I loved how they complemented the carrot</li>
  <li><strong>End result:</strong> 9/10 - The only thing stopping me giving Paul’s bake a 10 are the peel parings!</li>
</ul>
<p>Fancy making this bake? Here’s the recipe for <a href="https://www.deliciousmagazine.co.uk/recipes/paul-hollywoods-ultimate-carrot-cake/">Paul Hollywood’s carrot cake</a>.&nbsp;</p>
<figure data-asset-id="a98ce664-36be-40d2-a187-80af773b1897" data-image-id="a98ce664-36be-40d2-a187-80af773b1897"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/d329809c-47d4-4b4c-ad73-35af54e27913/Carrot%20Cake%20Image%202.jpg" data-asset-id="a98ce664-36be-40d2-a187-80af773b1897" data-image-id="a98ce664-36be-40d2-a187-80af773b1897" alt="Slice of Mary Berry's carrot cake on a plate with a forkful of cake resting nearby"></figure>
<h2>Mary Berry vs Paul Hollywood:</h2>
<p>I thought Mary Berry’s recipe was so much easier to bake - but it also felt much ‘safer’ than Paul Hollywood’s bake, which was more complex, but used big, bold flavours to complement the carrot base. The addition of mashed banana into Mary’s carrot cake kept the bake moist and added some depth of flavour, but I still prefer a carrot cake where the overall flavour is just carrot - not carrot and banana.</p>
<p>Both recipes use nuts - Mary’s uses walnuts, and Paul’s uses pecans. The pecans added a richness I wasn’t expecting - I’ll definitely be using them more in my baking in the future. The walnuts in Mary’s recipe were lovely, but I wasn’t sure they were needed in the icing as well.</p>
<p>I tend to also judge a carrot cake on its icing, and Paul Hollywood’s doesn’t disappoint - the orange flavour of the cream cheese and butter is perfect. Mary’s recipe uses mascarpone and vanilla essence, which people with a sweet tooth will love - but I found it overpoweringly-sweet and not ‘rich’ enough.</p>
<h2>Mary Berry carrot cake verdict:</h2>
<h3>How did it taste?</h3>
<p>Sweet, light and not dry at all - the mashed banana helped with that. The taste was lovely but wasn’t really ‘memorable’; it was quite a mild-tasting fruit-based cake.&nbsp;</p>
<h3>Mouthfeel and texture:</h3>
<p>Really lovely - light, not chewy at all and the finished bake had a delicious crumb.&nbsp;</p>
<h3>What would Mary Berry’s banana bread pair well with?</h3>
<p>I think this bake could do with a punchy flavour alongside it to bring out the flavours of the bake - a latte or an espresso could do the job nicely.</p>
<h2>Paul Hollywood’s carrot cake verdict</h2>
<h3>How did it taste?</h3>
<p>Absolutely delicious - rich, sweet and almost caramelly - everything I expect in a carrot cake.&nbsp;</p>
<h3>Mouthfeel and texture:</h3>
<p>This bake felt denser, but it wasn’t chewy or stodgy - it’s definitely not as ‘fluffy’ as Mary’s bake, though.&nbsp;</p>
<h3>What would Paul Hollywood’s carrot cake pair well with?</h3>
<p>I think this cake works best when it stands alone - the flavours and richness are too big for ice cream or cream. Maybe a cup of Earl Grey tea?</p>
<figure data-asset-id="f0d94e64-9ef7-4b25-bea3-352799c0548d" data-image-id="f0d94e64-9ef7-4b25-bea3-352799c0548d"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/5063b1b4-3280-4870-855f-e396607fdab8/Carrot%20Cake%20Image%203.jpg" data-asset-id="f0d94e64-9ef7-4b25-bea3-352799c0548d" data-image-id="f0d94e64-9ef7-4b25-bea3-352799c0548d" alt="Close-up of Mary Berry's carrot cake recipe showing the inside of the cake and rich vanilla mascarpone icing"></figure>
<h2><strong>Overall verdict:</strong></h2>
<p><strong>Overall winner: Paul Hollywood</strong></p>
<p>Although both bakes looked and tasted delicious, Paul Hollywood’s recipe had the edge for me. The richness of the orange buttercream icing, the spices, the pecans and the slightly more dense cake mix really worked for me.&nbsp;</p>
<p>Mary’s recipe is lovely, and my family and friends preferred this to Paul Hollywood’s carrot cake - they prefer lighter bakes though with sweeter flavours, whereas I go for richness and bold flavours.&nbsp;</p>
<h3>What went well?</h3>
<p>Both recipes produced such lovely results - the cakes both came out of the tins easily, were cooked through in the recommended baking time, and cooled quickly and evenly. They didn’t dry out, even after a night in the fridge (they were covered, though) and they both travel surprisingly well.</p>
<p>Even though I preferred Paul’s bake, Mary’s recipe is more ‘classic’ with a lighter cake and more subtle flavours, and produced a really delicious end result. Paul’s recipe has spices, including allspice, cinnamon and ginger, which really opens up the flavour profile.&nbsp;</p>
<h3>What was a challenge:</h3>
<p>I wasn’t able to cut Paul’s sponge in half, as the recipe suggests - the bake wasn’t thick enough after baking so next time I’d probably use a slightly-smaller tin, or increase the amount of baking powder used to make the sponge rise a little more.</p>
<p>I also really struggled with Paul Hollywood’s peel parings at the end of his bake - I don’t have a parer, so despite my best efforts to cut ultra-thin pieces of peel, the peel parings were too thick and I ended up taking them off the cake.</p>
<p>I think even if the parings had been very thin, the taste might have been overpowering - they were very sweet, like the chunks of peel in marmalade. I don’t think the recipe needed them.</p>
<h3>How would you improve these recipes?</h3>
<p>I’d make Mary Berry’s icing much less sweet and more rich - she recommends 2-3 tsp of vanilla extract, which is a lot, and the icing is very strongly vanilla flavoured. If she swapped out the mascarpone for cream cheese, reduced the vanilla essence, and even added a bit of butter for richness, that could definitely improve this recipe in my opinion.</p>
<p>Paul’s recipe doesn’t seem to benefit from the sweetened peel topping - I’d argue it could do without it.&nbsp;</p>
<figure data-asset-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696" data-image-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/b31a8410-d12e-4d1d-ba21-f24e7ff2e7ce/Carrot%20Cake%20Image%204.jpg" data-asset-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696" data-image-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696" alt="Mixing the ingredients for Paul Hollywood's carrot cake in a blue bowl"></figure>

Mary Berry vs Paul Hollywood Carrot Cakes

<h2>What is apple cider vinegar?</h2>
<p>Apple cider vinegar (often shortened to the acronym ‘ACV’) is vinegar made from fermented apples, yeast and sugar. It’s usually used to make salad dressings, however, it can also be used in baking recipes; it’s used in our <a href="https://www.bakingmad.com/recipes/vegan-victoria-sponge-cake">vegan victoria sponge cake</a> and <a href="https://www.bakingmad.com/recipes/vegan-pancakes">vegan pancakes.</a></p>
<p>There are also lots of health benefits of apple cider vinegar, including lowering blood sugar, supporting weight loss and improving skin health.</p>
<h2>What is apple cider vinegar used for in baking?</h2>
<p>Vinegar is often used in baking to act as a leavening agent. As vinegar is acidic, it reacts with baking soda to oxidise - creating bubbles which helps recipes to rise, giving them a light and airy texture. Apple cider vinegar can be used as a leaver in cakes, cookies, pancakes and more.</p>
<h2>Apple cider vinegar substitutes</h2>
<p>There are lots of apple cider vinegar alternatives you can try for baking, including other types of vinegar and acidic ingredients. You can find our favourite substitutes below.</p>
<h3>White vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of white vinegar</strong></p>
<p>Ideally, you’d use another type of vinegar to replace ACV as they also contain acetic acid. White vinegar makes a great replacement for apple cider vinegar as it has a neutral flavour profile. This means it shouldn’t affect the flavour of your final bake, compared to if you’d used ACV.</p>
<h3>Red wine vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of red wine vinegar</strong></p>
<p>Red wine vinegar has a slightly fruity flavour, even compared to apple cider vinegar, however, this can work well in some recipes. It also gives bakes a slight pinkish colour which can affect the colour in lighter-coloured bakes, however, you won’t notice this in darker recipes like chocolate cake or red velvet cake.</p>
<h3>White wine vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of white wine vinegar</strong></p>
<p>White wine vinegar is another apple cider vinegar alternative that works well in your bakes, as this also isn’t too strongly flavoured so won’t impact the taste of your recipe. Also, white wine vinegar won’t affect the colour of your final bake as much as red wine vinegar will.</p>
<h3>Champagne vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of champagne vinegar</strong></p>
<p>Champagne vinegar is another mildly fruity vinegar, similar to white wine vinegar. As it is light in colour and not too overpowering, it also works well as a substitute.</p>
<h3>Rice wine vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of rice wine vinegar</strong></p>
<p>Rice wine vinegar is another pale vinegar that won’t affect the appearance of your bake. It has a mild rice flavour, however, you won’t notice this in small quantities once it is baked. You should also be sure to use unseasoned rice wine vinegar, as seasoned contains added sugar and salt, which will likely affect how the recipe tastes.</p>
<h3>Malt vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of malt vinegar</strong></p>
<p>Malt vinegar will work as a replacement for apple cider vinegar when baking, however, we wouldn’t recommend using it if you have any of the types of vinegar we’ve mentioned above. This is because it is dark, so it can affect the appearance of your bake. It also has a slightly malty flavour that will affect the flavour if used in larger amounts.</p>
<p>Another type of vinegar we wouldn’t recommend swapping ACV out for is balsamic, as it can vary in acidity, colour and sweetness. This will affect how your bake rises, looks and tastes.</p>
<h3>Lemon juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of lemon juice</strong></p>
<p>Some acidic fruit juices also make a good baking replacement for apple cider vinegar. This is because the acid helps your recipes to rise. However, you will need to adjust how much you use based on the acidity of the juice.</p>
<p>Lemon juice has a pH between 2 and 3, which is more or less the same as ACV. This makes it an ideal replacement as you can simply do a straight swap quantity wise. Unsurprisingly, this replacement will also give your bake a slight hint of lemon, which will work great in lemon and fruit-flavoured bakes.</p>
<h3>Lime juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of lime juice</strong></p>
<p>Lime juice also has a similar pH to apple cider vinegar, so you easily swap this in for ACV and your recipe will rise just fine. However, there will also be a slightly limey flavour, so bear in mind whether this will be suitable for your finished bake.</p>
<h3>Orange juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of orange juice</strong></p>
<p>Orange juice is less acidic than lemon and lime juice, with a pH of 3-4. However, you can still use orange juice in the same quantity of ACV and your recipe will still rise. Orange juice also contains more sugar than lemon and lime juice, so may make your recipes sweeter than planned. This shouldn’t be an issue unless the recipe calls for lots of ACV - for example, more than a tablespoon.</p>
<h3>Apple juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of apple juice</strong></p>
<p>Apple juice also has a higher pH than apple cider vinegar. You should be able to use the same quantity as you would ACV for your bake to rise, however, if you want to be safe you can also add just an extra 10%.</p>
<p>This replacement will also add a subtle apple flavour to your bakes, which nicely mimics the natural flavour profile of apple cider vinegar.</p>
<h3>Citric acid</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of water mixed with 5g of citric acid</strong></p>
<p>Citric acid is a useful ingredient for baking. It’s used to add a hint of sourness to recipes whilst lowering the pH, which makes it perfect in this case. When using this alternative, one teaspoon of citric acid mixed with one tablespoon of water should be used to replace one tablespoon of apple cider vinegar. However, the pH of store-bought citric acid can vary, so this may take some experimenting to find the right one.</p>

The Best Substitutes for Apple Cider Vinegar

<p>Allspice is a unique spice that resembles the flavours of cinnamon, cloves, nutmeg and pepper. Because of this, it’s often confused as being a combination of ingredients. We’ve used allspice to make our delicious <a href="https://www.bakingmad.com/recipes/molasses-bread-rolls">molasses bread rolls</a> and <a href="https://www.bakingmad.com/recipes/pumpkin-and-molasses-cookies">pumpkin and molasses cookies</a>.</p>
<h2><strong>What is allspice?</strong></h2>
<p>Allspice is made from the dried, ground, unripened berries from the Pimenta dioica plant. Also known as Jamaican pepper, it’s a popular ingredient in Caribbean, Middle Eastern and Latin American dishes.</p>
<h2><strong>What is allspice used for in baking?</strong></h2>
<p>You’ll find allspice is used as a key ingredient in many sweet and savoury dishes. Its sweet and warm flavour works well in jerk chicken seasoning, BBQ sauces and other meat marinades. These flavours also go perfectly with cakes, gingerbread and pies.</p>
<p>Allspice can also be used to flavour beverages, like mulled wine and hot cider.</p>
<h2><strong>Allspice substitutes</strong></h2>
<p>Due to allspice’s unique flavour resembling lots of other flavours, there are many ways you can replicate this yourself. What you should use will depend on what you plan to make.</p>
<h3><strong>Cinnamon, cloves and nutmeg</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 5g of cinnamon, 2.5g of cloves and 2.5g of nutmeg</strong></p>
<p>You don’t need to follow the above ratio exactly to replace allspice, this is an approximate guide to get a similar flavour profile of allspice. Depending on what you’re baking or personal taste, you can alter these proportions to make it sweeter or spicier.</p>
<h3><strong>Cinnamon</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 10g of cinnamon</strong></p>
<p>You can also use just cinnamon to replace allspice. This works better in sweeter desserts, rather than for savoury marinades. If the recipe requires whole allspice berries rather than ground, you can use a cinnamon stick instead. If you miss the mellow bite of allspice, you can also add a crack of black pepper if using it for a savoury dish.</p>
<h3><strong>Cloves</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 5g of cloves</strong></p>
<p>Cloves can be used to replace allspice, however, they have a stronger flavour profile so you should start with using half of the measurement and then add more if needed. Similar to cinnamon, cloves don’t have the peppery bite of allspice, so you can add some to savoury dishes.</p>
<p>You can also add whole cloves to flavour mulled wine in place of whole allspice.</p>
<h3><strong>Nutmeg</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 5g of nutmeg</strong></p>
<p>Like with using cloves to replace allspice, nutmeg has a strong flavour profile so you should start by using just half of the amount of allspice you’d normally use and slowly add more until it is right.</p>
<p>Although, if you’re using this for baking it can be difficult to add more nutmeg afterwards, so we‘d recommend just using half. Like cinnamon and cloves, nutmeg also lacks the bite of allspice, so if using it in a savoury dish then you can also add a crack of black pepper.</p>
<h3><strong>Five-spice</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 10g of five-spice</strong></p>
<p>Five-spice powder contains lots of the flavours associated with allspice, making it a good substitute for sweet or savoury recipes. Five-spice is a blend of cinnamon, star anise, cloves, fennel and ginger or pepper, so you’ll get plenty of warmth, sweetness and a bit of bite from this spice mix.</p>
<h3><strong>Mixed spice</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 10g of mixed spice</strong></p>
<p>Allspice and mixed spice are often confused with one another. However, despite the name, allspice is made from just one ingredient. Mixed spice on the other hand typically contains allspice, cinnamon, nutmeg, mace, cloves, coriander and ginger.</p>
<p>As mixed spice contains allspice, as well as other flavours similar to allspice, it makes a great replacement in both sweet and savoury dishes.</p>

The Best Allspice Substitutes

<h2>First thoughts on the bakes:</h2>
<p>Both of these recipes produced two very tasty banana breads, with one recipe - the Mary Berry one - having considerably fewer steps than the other.</p>
<p>The Mary Berry recipe was really easy to bake as it involved putting all ingredients into a bowl at once and then mixing; it’s ideal for inexperienced bakers who might be new to making cakes.</p>
<p>I made these two recipes over a long weekend, and I think Mary Berry’s recipe may be more family-friendly as it makes a more ‘plain’ version of a banana bread without the addition of ingredients like walnuts and sultanas, which young children may not be fond of.</p>
<p>I’m always a little dubious about just recipes that ask you to put everything in all at once, however in this instance the end result was great.</p>
<p>The Nigella recipe involved more expensive ingredients such as rum, walnuts and sultanas so this definitely felt like a more luxurious banana bread recipe.</p>
<h2>Mary Berry’s banana bread recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 10/10</li>
  <li><strong>Enjoyment to bake</strong>: 7/10 - Short-lived but easy, and difficult to mess up!</li>
  <li><strong>Time to bake:</strong> Around 1 hr 15 mins</li>
  <li><strong>Appearance of bake:</strong> 9/10 - Golden brown on the outside and a light sweet cake on the inside</li>
  <li><strong>Taste test: </strong>8/10 - I really liked the simplicity of the cake. It was really tasty and moist, and next time I may try adding some chocolate chips for a different variety of tastes</li>
  <li><strong>End result: </strong>8/10 - A really simple, easy to follow recipe that produced a nice result.</li>
</ul>
<p>Want to bake this cake for yourself? Here’s <a href="https://thehappyfoodie.co.uk/recipes/banana-loaf/">Mary Berry’s banana bread recipe</a>.&nbsp;</p>
<figure data-asset-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a" data-image-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/5db2f642-20a7-4fad-9cff-45e54d9fa3c7/Mary%20Berry%20vs%20Nigella%20Banana%20Bread%20Image%202.jpg" data-asset-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a" data-image-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a" alt="Worktop showing ingredients needed to bake Nigella Lawson's banana bread"></figure>
<h2>Nigella’s banana bread recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 6/10 - This recipe involves more time-consuming steps, such as soaking the sultanas</li>
  <li><strong>Enjoyment to bake:</strong> 9/10 - Personally, I love experimenting with more complex bakes</li>
  <li><strong>Time to bake: </strong>1 hr 30 mins</li>
  <li><strong>Appearance of bake:</strong> 8/10 - I liked how this cake looked but it didn’t slice as neatly as the Mary Berry cake</li>
  <li><strong>Taste test:</strong> 7/10 - This was my least favourite of the two as it felt more like a fruit cake</li>
  <li><strong>End result:</strong> 7/10&nbsp;</li>
</ul>
<p>Fancy making Nigella’s fruity banana-based bake? Here’s the recipe for <a href="https://www.nigella.com/recipes/banana-bread">Nigella’s banana bread</a>.</p>
<h2>Mary Berry vs Nigella's banana breads:</h2>
<p>I thought Mary Berry’s recipe produced the closest to what I would call a more traditional banana bread. The difference between the recipes was Nigella’s incorporated additional textures, such as the walnuts and the soaked sultanas - but the rum flavour didn’t come through very strongly in the sultanas, which left me wondering whether this step was necessary.</p>
<p>Mary’s cake had a better ‘crumb’, and I also felt it tasted nicer. I can see that Nigella was aiming for a more grown-up version of the cake, and the whole process was much more involved than the Mary Berry recipe. This doesn’t mean that the Nigella recipe was overly-complicated, but I think if I had to choose which to make again, it would be Mary’s banana bread - based on taste and ease of preparation.</p>
<p>The appearance of both cakes was really good; they looked really appetising when coming out of the oven.</p>
<figure data-asset-id="ae7485d1-f19b-4691-af70-6f753f820c4e" data-image-id="ae7485d1-f19b-4691-af70-6f753f820c4e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a6b108ff-012f-4908-b39b-d1b30ccf1156/Mary%20Berry%20vs%20Nigella%20Banana%20Bread%20Image%201.jpg" data-asset-id="ae7485d1-f19b-4691-af70-6f753f820c4e" data-image-id="ae7485d1-f19b-4691-af70-6f753f820c4e" alt="Close-up of Mary Berry's banana bread showing the loaf's fluffy interior and crumbs"></figure>
<h2>Mary Berry banana bread verdict:</h2>
<h3>How did it taste?</h3>
<p>This cake tasted sweet and wasn’t dry at all - I think once it cools down properly, it would be great to slice and put in the toaster to have with butter.</p>
<h3>Mouthfeel and texture:</h3>
<p>Overall, I liked the texture, it held together well and was the texture of a traditional cake.</p>
<h3>What would Mary Berry’s banana bread pair well with?</h3>
<p>It would pair well with a layer of Nutella or butter, and would be great as a snack at any time of the day.</p>
<h2>Nigella’s banana bread verdict</h2>
<h3>How did it taste?</h3>
<p>This cake didn’t taste too sweet and the banana flavour seemed more subtle as a result.</p>
<h3>Mouthfeel and texture:</h3>
<p>The texture of this cake was really light and the mouthfeel had lots of texture from the walnuts.</p>
<h3>What would Nigella’s banana bread pair well with?</h3>
<p>As this feels to me like more of a fruit cake, I would say this cake can be enjoyed on its own with a cup of tea or the addition of butter. However, I didn’t feel it really needed any more flavours.</p>
<figure data-asset-id="ffc03506-9a4d-479e-a2e2-1e695c97979a" data-image-id="ffc03506-9a4d-479e-a2e2-1e695c97979a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/54d8b17e-632e-40e3-83af-9e9682067e87/Mary%20Berry%20vs%20Nigella%20Banana%20Bread%20Image%203.jpg" data-asset-id="ffc03506-9a4d-479e-a2e2-1e695c97979a" data-image-id="ffc03506-9a4d-479e-a2e2-1e695c97979a" alt="Mary Berry's banana bread in a pink loaf tin"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Mary Berry</strong></p>
<p>I feel like Mary Berry’s recipe caters for an audience with speed and convenience in mind - she uses ingredients which would be found in most people’s kitchens, so you could easily decide to make the cake if you have some leftover bananas to use up and have all the other ingredients to hand.</p>
<p>Nigella likes to push the boundaries a bit more and use ‘new’, exciting ingredients to improve a traditional recipe, which is nice but can require more planning.</p>
<h3>What went well?</h3>
<p>Both recipes produced a good result. One had a one-bowl method and the other incorporated more steps such as melting butter, so it depends on the type of baker that you are and what you are more drawn to.</p>
<h3>What was a challenge:</h3>
<p>I was worried that the tin I used might not be the right size but both recipes did well in the tin that I had. Trying not to overmix the ingredients is always a worry, but I was careful not to have the mixer on too high a speed and to not mix the batter for too long.</p>
<p>After cooling, both cakes turned out really easily onto the cooling rack and the use of a tin liner means that you don’t need to worry so much about the cake sticking to the sides of the tin.</p>
<h3>How would you improve these recipes?</h3>
<p>Mary Berry’s recipe didn’t allow much room for improvement as it was really simple and produced a great, lovely-tasting banana cake, so I wouldn’t change it.</p>
<p>Nigella’s banana bread felt like it needed something to improve the structure, so that when it was sliced it didn’t crumble and fall apart. I’m not sure what that would involve but that’s the main issue that needed improving.</p>
<p><br></p>

Mary Berry vs Nigella Banana Bread Recipes

<h2>First thoughts on the bakes:</h2>
<p>Both of these recipes are very simple, and very easy to do - they’re ideal for relatively-inexperienced bakers who might be new to making cakes. A lot of the cake recipes I tend to bake are fairly complex, so it was really lovely to follow such easy recipes. There are so few steps for both recipes; put everything in a bowl, mix the ingredients, and pop them in the oven.</p>
<p>I made these two recipes with some friends on a weekend, and I reckon both recipes would also be good for family baking. They’re suitable for kids, as long as they’re supervised while using a mixer or the oven.</p>
<p>I’ll admit that I was a little bit apprehensive about just mixing all of the ingredients together in a bowl - I was concerned about overmixing some ingredients and causing the cakes to come out dense, but this wasn’t the case. They both turned out really well.</p>
<h2>Mary Berry’s chocolate cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 10/10</li>
  <li><strong>Enjoyment to bake: </strong>6/10 - Making the icing and icing the cake is the most fun bit!</li>
  <li><strong>Time to bake: </strong>Up to 2 hours</li>
  <li><strong>Appearance of bake:</strong> 7/10 - The icing was much runnier than I thought it would be</li>
  <li><strong>Taste test:</strong> 8/10 - I liked the apricot jam layer in between the ganache and sponge</li>
  <li><strong>End result:</strong> 7/10 - The icing could have been thicker, which would have improved the overall finish</li>
</ul>
<p>Want to bake this cake for yourself? Here’s <a href="https://www.bbc.co.uk/food/recipes/chocolate_cake_48307">Mary Berry’s chocolate cake recipe</a>.</p>
<h2>Nigella’s chocolate cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>9/10 - I’m only giving this a 9 because the icing is a bit more complicated</li>
  <li><strong>Enjoyment to bake:</strong> 7/10 - Like with Mary’s recipe, doing the icing is the best bit!</li>
  <li><strong>Time to bake: </strong>1 hr 30 mins</li>
  <li><strong>Appearance of bake: </strong>10/10 - I liked how this cake looked - the icing looked far more professional&nbsp;</li>
  <li><strong>Taste test: </strong>9/10 - This was my favourite, for sure!</li>
  <li><strong>End result:</strong> 9/10&nbsp;</li>
</ul>
<p>Fancy making Nigella’s deliciously-decadent bake? Here’s the recipe for <a href="https://www.nigella.com/recipes/old-fashioned-chocolate-cake">Nigella’s chocolate cake</a>.&nbsp;</p>
<figure data-asset-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd" data-image-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/60a6a7f6-b498-4845-adf7-45a8d7355f28/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%204.jpg" data-asset-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd" data-image-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd" alt="Smoothing chocolate cake batter for Nigella's chocolate cake into a baking tin lined with parchment"></figure>
<h2>Mary Berry vs Nigella chocolate cake:</h2>
<p>I thought Mary Berry’s chocolate cake was going to be better, as the icing seemed more simple and this bake has the <a href="https://www.bakingmad.com/recipes/apricot-jam">apricot jam</a> layers in between the sponges, which is a nice touch. The difference between the recipes was Nigella’s has more depth and flavour - Nigella used sour cream in her cake batter, whereas Mary’s batter didn’t.</p>
<p>Nigella’s sponges had a better ‘crumb’, and I also felt they tasted nicer. Mary Berry’s sponge came across as lovely - predictable but a little bland, even though the overall result was very good. However, I can’t be sure if this was down to me missing an ingredient like sour cream in Mary’s sponges, or if I overmixed the batter.</p>
<p>The flavour of Nigella’s icing was also better - the sour cream cut through the sweetness of the chocolate, but still gave a glossy, rich finish. Nigella also uses golden syrup in her icing, which works really well - I felt it ‘held’ the icing together and allowed it to stick better to the top and sides of the sponge.</p>
<h2>Mary Berry chocolate cake verdict:</h2>
<h3>How did it taste?</h3>
<p>This cake tasted rich - but it was also more dense than Nigella’s. I felt like the thinner icing had an impact - it didn’t cling to the layers of cake as well, so the overall taste wasn’t as moreish and impactful as Nigella’s.</p>
<h3>Mouthfeel and texture:</h3>
<p>Overall, I liked the mouthfeel. This cake wasn’t as dense as a brownie, but not as spongy as Nigella’s chocolate cake.</p>
<h3>What would Mary Berry’s chocolate cake pair well with?</h3>
<p>I reckon the ideal companion for this cake is a cup of tea! As it’s so quick to make, it’s perfect for people coming around unexpectedly as you can whip it up with just a few hours’ notice. Mary Berry’s cake was, for me, an afternoon tea sort of snack that would be a brilliant treat at 3pm.</p>
<figure data-asset-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3" data-image-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4350999f-18d2-4ca8-af51-0d56762cde38/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%203.jpg" data-asset-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3" data-image-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3" alt="Close-up of Mary Berry's chocolate cake, topped with chocolate icing"></figure>
<h2>Nigella’s chocolate cake verdict</h2>
<h3>How did it taste?</h3>
<p>This cake tasted more intensely-chocolatey than Mary Berry’s, and had a lighter, fluffier sponge. I also felt that this cake was richer - but I’m not sure if that’s because the icing had the golden syrup, which added an extra layer of depth and sweetness. I love using golden syrup in baking, so maybe I’m biased, but I felt the overall taste was everything I expect from a chocolate cake.</p>
<h3>Mouthfeel and texture:</h3>
<p>The sponge was delicious, and as much as I loved the rich, thick icing, you have to be careful not to have too much - the icing can be quite cloying. This won’t be an issue if you’re a chocoholic, though!</p>
<h3>What would Nigella’s chocolate cake pair well with?</h3>
<p>As it’s such a rich bake, this cake would go well with an equally-sweet after dinner liqueur - or a dessert wine. I’d say that Nigella’s chocolate cake is more of a birthday party showstopper or a dinner party dessert.</p>
<figure data-asset-id="8ba20966-844b-4cba-8acf-e33584713e91" data-image-id="8ba20966-844b-4cba-8acf-e33584713e91"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a4839a38-116f-4b73-a743-13efe1bf980b/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%202.jpg" data-asset-id="8ba20966-844b-4cba-8acf-e33584713e91" data-image-id="8ba20966-844b-4cba-8acf-e33584713e91" alt="Slice of freshly-baked chocolate cake made using Nigella Lawson's recipe"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Nigella</strong></p>
<p>I feel like Mary Berry’s recipes may cater for an older, more traditional audience - she uses classic ingredients which may appeal to some bakers, but Nigella likes to push the boundaries a bit more and use ‘new’, exciting ingredients to improve a traditional recipe, which I really like.</p>
<p>She wants her recipes to be a bit of a breakaway, adding her own spin, which is why I think her chocolate cake has the edge.</p>
<h3>What went well?</h3>
<p>The ease of making both recipes. I don’t often make cakes where everything’s mixed in a bowl and then baked, and both cakes turned out incredibly well, which was a really nice surprise.</p>
<p>I also really loved how Mary Berry uses apricot jam in between her sponge layers - that’s a tip I’ll be remembering for the future.</p>
<h3>What was a challenge:</h3>
<p>Trying not to overmix the ingredients when they’re being folded in together to create a batter.</p>
<p>To be fair, both recipes mention overmixing and warn against it, but I think Mary and Nigella could provide bit more elaboration on what that actually means - for example, providing timing guidance on how long to mix.</p>
<p>I knew that waiting for the cakes to cool could take a while, so after baking, I covered them and popped them in the fridge for 10 minutes just to reduce as much heat as possible. The sponges come out quite thin, but even so, I wanted a nice cool base to ice.</p>
<h3>How would you improve these recipes?</h3>
<p>Mary Berry’s cake definitely has more of an afternoon tea vibe, so maybe you could serve it with thick cream or berry coulis to take it up a notch. I’d also rework Mary’s chocolate icing, as I found it too runny to work with. It needs some icing sugar, or another dry ingredient to help the icing thicken up.</p>
<p>Nigella’s cake looks and tastes far more indulgent - it’s a dinner party pudding - so maybe I’d experiment with some edible decorations, or work on the icing a little bit longer for a smoother, more polished finish.&nbsp;</p>
<figure data-asset-id="e0a75c01-8295-4989-9ed7-b22759625056" data-image-id="e0a75c01-8295-4989-9ed7-b22759625056"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/b41188a3-6a0e-4046-9c0f-7cb70191e2db/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%201.jpg" data-asset-id="e0a75c01-8295-4989-9ed7-b22759625056" data-image-id="e0a75c01-8295-4989-9ed7-b22759625056" alt="Spreading apricot jam over the middle layer of Mary Berry's chocolate cake"></figure>

Mary Berry vs Nigella Chocolate Cake Recipes

<p>Worcestershire sauce is one of those ingredients that always seems to be hiding away in your cupboard until you need it. Luckily for you, there are plenty of ways you can replicate the unique umami flavour you get from Worcestershire sauce, using some common ingredients.</p>
<h2>What is Worcestershire sauce?</h2>
<p>Worcestershire sauce is a dark, savoury, fermented sauce, made using vinegar, sugar, tamarind and anchovies. It was invented in Worcestershire in the 19th century and is used to add flavour to <a href="https://www.bakingmad.com/recipes/traditional-steak-pie">steak pies</a>, toasties, dressings and more.</p>
<h2>Worcestershire sauce substitutes</h2>
<p>Although it’s difficult to replicate the exact sweetness and saltiness of Worcestershire sauce, you can get close enough by using some similar ingredients, or by trying a combination of a few things.</p>
<h3>Soy Sauce</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of soy sauce, and an optional pinch of sugar</strong></p>
<p>Soy sauce and Worcestershire sauce are similar in appearance and texture, however, soy sauce isn’t as sweet as Worcestershire sauce. Soy sauce makes a good replacement for Worcestershire sauce, as you can replace it easily with the same quantities. You can also add a pinch of sugar if you want to replicate the sweetness of Worcestershire sauce.</p>
<h3>Balsamic vinegar</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of balsamic vinegar</strong></p>
<p>Balsamic vinegar is another ingredient with a similar appearance to Worcestershire sauce. Vinegar is also the base ingredient of Worcestershire sauce, so they have a similar flavour profile. Both of these ingredients are sweet and tart, and work well when added into sauces and pies.</p>
<p>If you like, you can reduce your balsamic vinegar by half before adding it as a Worcestershire sauce substitute, to make it thicker and more concentrated like Worcestershire sauce.</p>
<h3>Miso paste</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of miso paste and add a splash of water</strong></p>
<p>Miso paste is a fermented soy bean paste with a strong, punch flavour, and its flavours work well when used to replace Worcestershire sauce. Miso paste is thicker than Worcestershire sauce, so you’ll need to mix it with water to get the same texture. Miso paste works especially well as a replacement when used in salad dressings.</p>
<h3>Oyster sauce</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of oyster sauce</strong></p>
<p>Oyster sauce offers a slightly sweeter alternative to Worcestershire sauce. Made using oyster extract, water, sugar and salt, it has a similar flavour profile to Worcestershire sauce. It also has added corn starch to give it a similar thickness and texture to Worcestershire sauce.</p>
<h3>Maggi Sauce</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 7.5ml of Maggi Sauce</strong></p>
<p>Maggi Sauce is another versatile ingredient that you may find in the back of your cupboard. It’s much saltier and slightly meatier than Worcestershire sauce, so be sure to use just half as much Maggi Sauce as you would use Worcestershire sauce.</p>
<h3>Red wine</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 30ml of red wine</strong></p>
<p>Depending on what you’re making, red wine can make an excellent substitute for Worcestershire sauce. It’s great for sauces and stews that are slow-cooked. You should add twice as much red wine as you would use Worcestershire sauce, as this will reduce whilst you cook it. This will also enhance the flavour, sweetness and acidity of the wine.</p>
<h3>Anchovy paste</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15g of anchovy paste</strong></p>
<p>Anchovy paste contains anchovies, olive oil and salt. Just like Worcestershire sauce, it’s often added to salad dressings, stews and sauces to add an extra layer of flavour. Worcestershire sauce is made using fermented anchovies, and both cupboard essentials are salty, versatile and can be replaced with each other using the same ratios.</p>
<h3>Try and make your own Worcestershire sauce</h3>
<p><strong>Replacement ratio: Replace 30ml of Worcestershire sauce with 15ml ketchup, 7.5ml soy sauce and 7.5ml malt vinegar</strong></p>
<p>If you have ketchup, soy sauce and malt vinegar lying around, you can combine these to create your own version of Worcestershire sauce. We’d recommend starting by using 1 part ketchup, ½ part soy sauce, and ½ malt vinegar, however, you can use whatever proportions you like, depending on what you’re making and personal preference.</p>

The Best Alternatives for Worcestershire Sauce

<p>Cream of tartar is used in lots of baking recipes as a rising agent. If you’ve run out mid-bake and don’t have time to run to the shop, there are lots of replacements which may be hiding in your cupboard or fridge. Which replacement you use will depend on what you need the cream of tartar to do for your recipe.</p>
<h2>What is cream of tartar?</h2>
<p>Cream of tartar is an active ingredient which looks like a fine, white powder, with the chemical name potassium bitartrate. It won’t massively impact the flavour of your bakes, however, it’s known for its raising and stabilising properties.</p>
<h2>What is cream of tartar used for?</h2>
<p>Cream of tartar can be used in a baking recipe as a leavening agent, to stabilise ingredients, or to prevent sugar from crystallising.</p>
<p>It’s often used to make <a href="https://www.bakingmad.com/recipes/categories/desserts/meringue">meringues</a>, <a href="https://www.bakingmad.com/recipes/categories/cakes">cakes</a> and <a href="https://www.bakingmad.com/recipes/categories/icing-and-buttercream">frosting</a>, as it stabilises egg whites by keeping them fluffy and standing. It also prevents sugar crystallisation and activates <a href="https://www.bakingmad.com/baking-tips/baking-powder-substitutes">baking powder</a>.</p>
<h2>Cream of tartar substitutes for stabilising egg whites</h2>
<h3>Vinegar</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 40ml of vinegar</strong></p>
<p>Due to the acidic properties of vinegar, it comes in handy when used to stabilise egg whites. However, due to its high acidity, it may alter the flavour slightly. White vinegar is the least-likely option to affect the final taste of your bake.</p>
<p>You’ll need roughly four times more vinegar than you would use cream of tartar.</p>
<h3>Lemon juice</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 40ml of lemon juice</strong></p>
<p>Lemon juice is also acidic, making it a great replacement for cream of tartar when used to stabilise egg whites.</p>
<p>One upside to using lemon juice over vinegar is that a slightly citrusy flavour creeping into your recipe can work well, especially if you’re making a lemon-flavoured bake. You should again use four times more lemon juice as you would cream of tartar.</p>
<h3>Using a copper bowl</h3>
<p>Whisking egg whites in a copper bowl is also thought to stabilise them. The copper ions react with the protein in the egg whites, which helps to stabilise the foam, maintain the pockets of air you’re creating, and prevent the egg whites from overheating. However, copper bowls can be expensive and may not be accessible for everyone.</p>
<h2>Cream of tartar substitutes which act as a raising agent</h2>
<h3>Baking powder</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 15g of baking powder</strong></p>
<p>Baking powder is made from cream of tartar and baking soda. The cream of tartar activates the baking soda, helping your bake’s ingredients to rise in the oven. Naturally, this makes baking powder a great alternative when used for leaving.</p>
<p>If your recipe needs baking soda and cream of tartar, then you can add baking powder instead. However, you should also consider the ratio required. Usually, shop-bought baking powder contains two parts cream of tartar to one part baking soda.</p>
<h3>Vinegar or lemon juice</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 20ml of vinegar or lemon juice</strong></p>
<p>Baking powder works well when replacing cream of tartar for leavening, as it is replacing one dry ingredient for another, so it shouldn’t alter the texture of your bake. However, you can still use a liquid to get the same effect, like vinegar or lemon juice.</p>
<p>If using vinegar or lemon to replace cream of tartar to leaven a recipe, you’ll need to use twice as much as you would cream of tartar. This is enough to activate the baking soda to lift your bake.</p>
<h3>Buttermilk</h3>
<p><strong>Replacement ratio: Replace 1g of cream of tartar with 120ml of buttermilk, and remove 120ml of liquid</strong></p>
<p>You can use buttermilk instead of cream of tartar to help your recipe rise. This is due to buttermilk’s acidity, however, you should also remove some other liquid in your recipe to keep the texture the same.</p>
<p>For every gram you need of cream of tartar, you should remove 120ml of liquid and add 120ml of buttermilk.</p>
<h3>Yoghurt</h3>
<p><strong>Replacement ratio: Replace 1g of cream of tartar with 120ml of yoghurt mixed with milk, and remove 120ml of liquid</strong></p>
<p>Yoghurt can work just as well as buttermilk for replacing cream of tartar to help ingredients rise. However, you should first add some milk or water to the yoghurt to make the texture similar to buttermilk.</p>
<p>You’ll also need to remove some liquid from the recipe, to keep the texture of the final bake the same. For every gram of cream of tartar needed, you should remove 120ml of liquid from the recipe and replace this with the yoghurt and milk mixture.</p>
<h2>Can I leave cream of tartar out of a recipe?</h2>
<p>If you don’t have any of these ingredients handy, you can also go without cream of tartar - for example, you can still whip egg whites well enough without it.&nbsp;</p>
<p>However, if you’re using cream of tartar as a leavening agent, then we’d recommend trying a substitute. Otherwise, your bake will likely be too dense and heavy, and won’t rise as it should.</p>

The Best Cream of Tartar Replacements

<h2>First thoughts on the bakes:</h2>
<p>I really liked how shopping for these two bakes was so simple - I found Billington’s sugar really easily at my local Sainsbury’s, and there are so few ingredients for each recipe, so they’re really cost-efficient. The Billington’s sugar really made a difference, and I’ll be getting it again - it gave both puddings this lovely deep richness, which my family and I enjoyed.</p>
<p>In terms of complexity, both were really simple recipes to follow. It’s great that both recipes are egg-free, and if you switch the butter out for a dairy-free butter, you could easily make either of these vegan. I swapped out butter for dairy-free butter as my nephew is dairy-intolerant, and both recipes turned out so well - I couldn’t even taste the difference.</p>
<figure data-asset-id="b44433b0-43cf-4518-bd24-901d87d419cf" data-image-id="b44433b0-43cf-4518-bd24-901d87d419cf"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/840add6d-18c3-40cf-806d-851f6d1d5ff5/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%201.jpg" data-asset-id="b44433b0-43cf-4518-bd24-901d87d419cf" data-image-id="b44433b0-43cf-4518-bd24-901d87d419cf" alt="Ingredients for an apple crumble sitting on a white tablecloth next to a box of Billington's sugar"></figure>
<h2>Mary Berry’s apple crumble recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 9/10</li>
  <li><strong>Enjoyment to bake:</strong> 6/10 - Peeling and chopping the apples took a long time!</li>
  <li><strong>Time to bake:</strong> 40 minutes. However, I let this crumble cook for slightly longer as the top wasn’t browning after 40 minutes</li>
  <li><strong>Appearance of bake:</strong> 7/10</li>
  <li><strong>Taste test: </strong>7/10</li>
  <li><strong>End result:</strong> 7/10</li>
</ul>
<p>Want to bake for yourself? Here’s <a href="https://thehappyfoodie.co.uk/recipes/mary-berrys-apple-crumble/">Mary Berry’s apple crumble recipe</a>.</p>
<h2>Jamie Oliver’s apple crumble recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>9/10</li>
  <li><strong>Enjoyment to bake: </strong>6 /10 - once again, preparing the apples took a long time!</li>
  <li><strong>Time to bake:</strong> 50 minutes - however, I almost burned this bake as I checked on it at the 45-minute mark and it was totally done.</li>
  <li><strong>Appearance of bake: </strong>5/10 - this recipe uses fewer ingredients so it didn’t look as browned and caramelly. Also, the crumble didn’t cover the apples well enough.</li>
  <li><strong>Taste test:</strong> &nbsp;6/10</li>
  <li><strong>End result:</strong> 6/10&nbsp;</li>
</ul>
<p>Want to give Jamie’s apple crumble a go? Try out <a href="https://www.jamieoliver.com/recipes/fruit-recipes/classic-apple-crumble/">Jamie Oliver’s apple crumble recipe</a> and let us know how you get on!</p>
<figure data-asset-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca" data-image-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/42c939df-9f75-4dd0-8175-b78164962417/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%202.jpg" data-asset-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca" data-image-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca" alt="Stirring together the ingredients for an apple crumble"></figure>
<h2>Mary Berry vs Jamie Oliver apple crumble:</h2>
<p>Both of these bakes were delicious - despite the simplicity of the ingredients they use. I was surprised by how much sugar was recommended in both recipes, and I think you definitely need to accompany both crumbles with either ice cream or custard to balance out the flavours.</p>
<p>I felt that without cinnamon, something was missing - I’ve always included cinnamon when I’ve made apple crumble in the past. However, I loved how soft and sweet the apples became. I used organic apples, and I felt the sugar and butter worked really well with them.</p>
<p>The Mary Berry recipe had more crumble topping - my favourite part - and the Jamie Oliver crumble felt a little bit like eating apple jam with a slight sprinkling of crumble.</p>
<h2>Mary Berry apple crumble verdict:</h2>
<h3>How did it taste?</h3>
<p>I think Mary’s apple crumble recipe tasted great - but the ultimate taste test was given to my nephew, who ate a whole bowl full of crumble with custard. He loved it, and had it for breakfast too. I loved the buttery topping and the apples were very sweet.</p>
<h3>Mouthfeel and texture:</h3>
<p>The apples were absolutely delicious - I think cooking them beforehand with water and butter softened them up beautifully. Overall, it was a smooth, rich bake which had this lovely creamy aftertaste.</p>
<h3>What would Mary Berry’s apple crumble pair well with?</h3>
<p>When I make this crumble again, I’ll pair it with ice cream instead of custard. I would also enjoy it with a glass of prosecco as well, as I feel like the sharpness and tang of the fizz would balance out the sweetness. I felt that this pudding was too filling to have after a big meal, so I’d find it more suitable after tapas or a lighter savoury snack.</p>
<figure data-asset-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e" data-image-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/1c2241f0-a33e-4fdd-8abd-926c20ce2780/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%203.jpg" data-asset-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e" data-image-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e" alt="Spooning apples for apple crumble into a saucepan with butter and sugar"></figure>
<h2>Jamie Oliver apple crumble verdict:</h2>
<h3>How did it taste?</h3>
<p>The apples were also delicious - they were less buttery than Mary Berry’s, but I liked the sharp tang of them which cut through the butter of the crumble topping.</p>
<h3>Mouthfeel and texture:</h3>
<p>I feel like the texture of this bake was affected by the amount of crumble - there didn’t seem to be enough to cover the apples, and it didn’t contain as much butter. The crumble was drier, too; I prefer my crumble topping a little richer!&nbsp;</p>
<h3>What would Jamie Oliver’s apple crumble pair well with?</h3>
<p>As it’s lighter and almost like a compote, I’d say this would go well with a big sandwich and a cup of tea. It’s definitely less filling and less decadent than Mary’s crumble.</p>
<figure data-asset-id="43ba018f-7a20-4722-8e86-46a52bf03437" data-image-id="43ba018f-7a20-4722-8e86-46a52bf03437"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/e273880d-7f42-42a2-89ad-51d1309e4693/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%204.jpg" data-asset-id="43ba018f-7a20-4722-8e86-46a52bf03437" data-image-id="43ba018f-7a20-4722-8e86-46a52bf03437" alt="Top view of a Mary Berry apple crumble in a black dish"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Mary Berry</strong></p>
<p>Mary wins this round - the ingredients seemed much more proportional, there was the buttery sweetness of a crumble which I was expecting, and it stayed much more ‘moist’.</p>
<p>I also thought the ratio between crumble and apple was better-balanced, and I would maybe try this recipe next time with pears or plums as well to add some contrasting flavours.</p>
<h3>What went well?</h3>
<p>The recipe method and finding the ingredients was super easy - and it helped that I pre-measured all of the ingredients and separated them so I was able to cook really efficiently. Both bakes are definitely child-friendly, but I chopped the apples while my nephew snacked on them.</p>
<h3>What was a challenge:</h3>
<p>Chopping the apples can be a bit tedious, so it’s a good idea to prepare them ahead of time and give yourself enough time to chop and peel them uniformly. I also felt that both bakes needed me to be in the kitchen more during the baking time - I was right to not leave them unattended, as the Jamie crumble recipe nearly burned!</p>
<h3>How would you improve these recipes?</h3>
<p>I’d definitely include cinnamon with both of them next time - I really missed cinnamon in both of these bakes! Maybe it’s just my personal taste, but I felt like having some more fruits in the apple mix, like raisins or plums, would have provided a really nice contrast.</p>
<p>If I was going to try Jamie’s recipe again, I’d consider doubling the ingredients for the crumble, or at least increase the crumble ingredients proportionally to make sure it covered the fruit.&nbsp;</p>
<p><br></p>

Mary Berry vs Jamie Oliver Apple Crumble

<p><em>Please note - these images were provided by the Baking Mad team.</em></p>
<h2>First thoughts on the bakes:</h2>
<p>I love brownies, so I didn’t want to miss the chance to compare these recipes! I found the Mary Berry brownie recipe was a lot easier to follow. All I had to do was measure out all of the ingredients into my mixing bowl, mix it, then pop it in the oven.</p>
<figure data-asset-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be" data-image-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/e12c5f62-b48c-40be-9263-d14d0aa4393f/Brownie%20ingredients%20being%20assembled%20for%20Mary%20Berry%27s%20brownies.jpg" data-asset-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be" data-image-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be" alt="Mary Berry brownie ingredients being assembled on a marble worktop"></figure>
<p>The Jamie Oliver recipe was a bit more complex as there was an extra step - I had to use the hob to melt the butter and chocolate. I’d say that the Mary Berry recipe is much more family-friendly, and much more suitable for a first-time baker - or someone cooking with kids!</p>
<p>Surprisingly, they both turned out remarkably similar - even though the Mary Berry recipe doesn’t use melted chocolate, and relies on chocolate chips to provide richness. The Jamie Oliver brownie recipe suggests adding dried cherries and nuts, but I didn’t do that as I wanted to compare both bakes just testing the ‘plain’ brownie recipe as a foundation, and I wanted to complete a ‘true’ comparison.&nbsp;</p>
<figure data-asset-id="3d6d1627-8d42-4338-a747-bb53a391f63f" data-image-id="3d6d1627-8d42-4338-a747-bb53a391f63f"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/ebdc94d2-3576-4048-81ab-4db7f35a22f6/Mary%20Berry%20brownie%20batter%20being%20mixed.jpg" data-asset-id="3d6d1627-8d42-4338-a747-bb53a391f63f" data-image-id="3d6d1627-8d42-4338-a747-bb53a391f63f" alt="Close-up of mixing together the ingredients for Mary Berry's brownie recipe"></figure>
<h2>Mary Berry’s brownie recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>10/10 - This was super easy to bake</li>
  <li><strong>Enjoyment to bake:</strong> 8/10</li>
  <li><strong>Time to bake: </strong>40-45 minutes</li>
  <li><strong>Appearance of bake:</strong> 7/10</li>
  <li><strong>Taste test: </strong>8/10</li>
  <li><strong>End result: </strong>8/10</li>
</ul>
<p>Want to bake for yourself? Here’s <a href="https://thehappyfoodie.co.uk/recipes/chocolate-brownies/">Mary Berry’s brownie recipe</a>.&nbsp;</p>
<h2>Jamie Oliver’s brownie recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>6 /10 - I marked this slightly lower as this recipe had more steps</li>
  <li><strong>Enjoyment to bake: </strong>7 /10</li>
  <li><strong>Time to bake: </strong>25 minutes - although I’d say it needs far longer. The batter was still half cooked after 25 mins, so I baked it for 40 minutes</li>
  <li><strong>Appearance of bake:</strong> 7/10</li>
  <li><strong>Taste test: </strong>&nbsp;7/10</li>
  <li><strong>End result: </strong>7/10</li>
</ul>
<p>Want to give Jamie’s brownies a go? Try out <a href="https://www.jamieoliver.com/recipes/chocolate-recipes/bloomin-brilliant-brownies/">Jamie Oliver’s brownie recipe</a> and let us know how you get on!</p>
<figure data-asset-id="574c2db7-7676-42b7-84f2-c1f94490cb65" data-image-id="574c2db7-7676-42b7-84f2-c1f94490cb65"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4cedb3db-5b38-4e4e-9e5e-604e73174010/Melting%20butter%20and%20chocolate%20for%20Jamie%20Oliver%27s%20brownie%20mix.jpg" data-asset-id="574c2db7-7676-42b7-84f2-c1f94490cb65" data-image-id="574c2db7-7676-42b7-84f2-c1f94490cb65" alt="Melting butter and chocolate for Jamie Oliver's brownie mix"></figure>
<h2>Mary Berry vs Jamie Oliver brownies:</h2>
<p>I was really surprised by how much I liked the Mary Berry recipe - as it doesn’t have melted chocolate, I did wonder if Mary’s trademark ‘richness’ would be there, but it was. The chocolate chips add to the bake’s overall flavour.</p>
<p>I’m a relatively-new baker (but learning all the time!) so I did like that the Mary Berry recipe had fewer steps - and less washing up, as a result! I used slightly different-shaped trays but they had the same depth, so that didn’t affect the overall bakes. The Jamie Oliver bake has more ingredients - it uses plain flour and baking powder - but the Mary Berry one just uses self-raising flour.</p>
<p>Overall, I’d say that both were great - these recipes make really good, fudgy brownies.&nbsp;</p>
<figure data-asset-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193" data-image-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/aca7cda2-4e3a-4879-8ffa-73c60e471b91/Mary%20Berry%20brownie%20mix%20inside%20a%20baking%20tin%20lined%20with%20parchment.jpg" data-asset-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193" data-image-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193" alt="Mary Berry brownie batter mix inside a square baking tin lined with parchment"></figure>
<h2>Mary Berry brownie verdict:</h2>
<h3>How did it taste?</h3>
<p>Surprisingly fudgy - I wasn’t expecting that! I found that the cocoa powder and the chocolate chips gave a serious chocolate hit, which I really enjoyed.</p>
<h3>Mouthfeel and texture:</h3>
<p>The inside was soft and gooey with a hint of crumb - but the outside had that crunchy, papery feel which I associate with brownies. It wasn’t overwhelmingly chewy, which I liked.</p>
<h3>What would Mary Berry’s brownie pair well with?</h3>
<p>As they’re fairly indulgent, I’d pair them with ice cream or whipped cream. If you’re having one for an afternoon tea treat, I’d recommend a smaller piece so you don’t fill up before dinner! Mary’s recipe suggests the number of squares you can cut the bake into, which was a really handy guideline.&nbsp;</p>
<figure data-asset-id="03918405-3735-4afe-863a-7a11d93df7d1" data-image-id="03918405-3735-4afe-863a-7a11d93df7d1"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a7a02676-d357-4dff-adb8-75dc8c323662/Close%20up%20shot%20of%20Mary%20Berry%27s%20brownie.png" data-asset-id="03918405-3735-4afe-863a-7a11d93df7d1" data-image-id="03918405-3735-4afe-863a-7a11d93df7d1" alt="Close up shot of Mary Berry's brownie dusted with icing sugar"></figure>
<h2>Jamie Oliver brownie verdict:</h2>
<h3>How did it taste?</h3>
<p>This was definitely richer and denser than Mary’s recipe - I could really taste the 70% dark chocolate I used in the batter. I would say it’s delicious, but it’s almost overwhelmingly-rich.</p>
<h3>Mouthfeel and texture:</h3>
<p>Jamie’s brownies were very similar to Mary’s in terms of texture and the way they came out of the oven. I’d say they were a little chewier, but I reckon that’s because of the richer ingredients.</p>
<h3>What would Jamie Oliver’s brownie pair well with?</h3>
<p>As this bake is so rich, I’d say custard or single cream - I’d steer clear of anything like clotted cream, double cream or ice cream. You could also add some sliced strawberries to cut through the richness of the chocolate.&nbsp;</p>
<figure data-asset-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a" data-image-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/09aad169-6f48-453f-ac75-8d68e4241dea/Jamie%20Oliver%20baked%20brownie%20on%20a%20wooden%20chopping%20board.jpg" data-asset-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a" data-image-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a" alt="A freshly-baked Jamie Oliver brownie on a wooden chopping board"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Mary Berry</strong></p>
<p>This was a super-efficient, easy to make bake which made tasty brownies with a look and flavour which I was expecting. It’s so easy - the six ingredients are mixed together and then smoothed into a baking tray. I can’t fault the method. Making this gave me a lot of confidence and I was really pleased with the outcome.</p>
<h3>What went well?</h3>
<p>Both recipes came together as I thought they would - they both looked like the pictures in the recipes, and this was very reassuring. As a lifelong brownie lover, I knew the flavour I wanted from both bakes - and I wasn’t disappointed.</p>
<h3>What was a challenge:</h3>
<p>The Jamie Oliver recipe had a few more steps, and I was slightly concerned when I was melting the butter over the hob, as I didn’t want it to burn, so I had to keep my eye on it at all times. Because of the hob and the boiling water used to melt the chocolate and butter, it’s less suitable for baking with smaller children.</p>
<h3>How would you improve these recipes?</h3>
<p>My friends and family know I’m a huge fan of Fluff marshmallow spread, so I’d try adding marshmallow pieces if I made either brownie again. I’d slightly reduce the amount of sugar used in both to make sure the sweetness wasn’t overpowering, though.</p>
<p>My sister made these with me and she’s going to make the Mary Berry recipe again, but substitute the chocolate chips for small pieces of chopped up Mars Bar, which I think will taste great!&nbsp;</p>
<figure data-asset-id="e51ff25b-bb2b-4210-b070-eacea64dab9b" data-image-id="e51ff25b-bb2b-4210-b070-eacea64dab9b"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/e8dbf343-632f-45b7-bc0d-494acbb5b1c1/Jamie%20Oliver%20brownie%20batter%20inside%20a%20silicone%20brownie%20tray.jpg" data-asset-id="e51ff25b-bb2b-4210-b070-eacea64dab9b" data-image-id="e51ff25b-bb2b-4210-b070-eacea64dab9b" alt="Jamie Oliver brownie batter inside a silicone brownie tray"></figure>

Mary Berry vs Jamie Oliver Brownie Recipes

<h2>First thoughts on the bakes:</h2>
<p>Overall, these were very different bakes in terms of their look and taste - I was expecting them to be similar as they both follow a familiar-looking sticky toffee pudding recipe. Nigella’s sticky toffee pudding was a lot darker, and before it baked it looked fairly runny. Mary Berry’s sticky toffee pudding batter looked a lot more like cake batter before baking.&nbsp;</p>
<p>Nigella’s pudding also came out a little denser - maybe even smaller than what I was expecting - whereas Mary Berry’s recipe had more rising agents, so it was bigger. And because of the different sugars we used, Mary Berry’s bake was a lighter colour - Nigella’s was that darker, more traditional deep brown colour which I associate with sticky toffee pudding.&nbsp;</p>
<p>I got mine and my partner’s family involved - it was lovely to see them guessing which recipe they thought was Nigella’s or Mary’s. They’re really fun bakes to make with the family.&nbsp;</p>
<p>If you’re baking these recipes with kids, be careful with toffee sauces simmering on the stove - they can get really hot, so watch small hands in the kitchen when you’re cooking.&nbsp;</p>
<figure data-asset-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a" data-image-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/1a5c4bfa-701a-4d2e-9e6f-ad26774c8ab8/image01091%20%28002%29.jpg" data-asset-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a" data-image-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a" alt="Making the sticky toffee pudding mixture for Nigella and Mary Berry sticky toffee pudding, with Billington's dark muscovado sugar "></figure>
<h2>Mary Berry’s sticky toffee pudding recipe - a top-level look:</h2>
<p><strong>Ease of baking:</strong> 7/10&nbsp;</p>
<p><strong>Enjoyment to bake:</strong> 9/10 - We did this as a family bake, so everyone got involved and they got very excited.</p>
<p><strong>Time to bake: </strong>1 hr 30</p>
<p><strong>Appearance of bake:</strong> 6/10 - However, this is just my personal preference as it was a lighter colour than a ‘traditional’ pudding, which I expect to be darker.</p>
<p><strong>Taste test: </strong>7/10 - It’s less sweet than Nigella’s pudding, so not as overwhelmingly rich.</p>
<p><strong>End result:</strong> 7/10</p>
<p>Want to bake for yourself? Here’s <a href="https://www.bbc.co.uk/food/recipes/marys_sticky_toffee_41970">Mary Berry’s Sticky Toffee Pudding</a> recipe.</p>
<h2>Nigella’s sticky toffee recipe - a top-level look:</h2>
<p><strong>Ease of baking:</strong> 8/10 -&nbsp; The only thing which seems quite labour-intensive is chopping the dates.</p>
<p><strong>Enjoyment to bake:</strong> 9/10 - We had a great time baking with the family.</p>
<p><strong>Time to bake: </strong>Approx. 1 hr 45</p>
<p><strong>Appearance of bake: </strong>8/10</p>
<p><strong>Taste test: </strong>8/10 - It’s richer - the Billington’s Dark Muscovado Sugar really works.</p>
<p><strong>End result: </strong>8/10&nbsp;</p>
<p>Want to give this deliciously-intense recipe a go? Here’s the recipe for <a href="https://www.nigella.com/recipes/sticky-toffee-pudding">Nigella’s Sticky Toffee Pudding</a>.&nbsp;</p>
<h2>Mary Berry vs Nigella toffee sticky pudding:</h2>
<p>These bakes inspired a discussion - does a sticky toffee pudding need to have dates to be authentic? My partner’s 85-year-old grandma is a huge Mary Berry fan but preferred Nigella’s recipe (which contained dates) in a blind taste test, so the dates really seem to make the bake.</p>
<p>The addition of the soaked dates is the biggest difference between the bakes, followed by the different types of sugars. Billington’s Dark Muscovado really made Nigella’s bake darker, richer and more intense.&nbsp;</p>
<p>Mary Berry uses vanilla extract in her sauce (we used Neilsen-Massey Vanilla Extract for her recipe), but the overall vanilla flavour was overtaken by the sweetness of the sauce, so we couldn’t really taste the vanilla. I would say that Nigella’s toffee sauce was better - it was thicker, more decadent and soaked into the pudding more easily, and gave us that much-needed sticky, rich hit. Mary’s sauce was sweet but didn’t have that luscious stickiness.&nbsp;</p>
<figure data-asset-id="d3099b75-790e-4ffb-99db-79f30dc13efa" data-image-id="d3099b75-790e-4ffb-99db-79f30dc13efa"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/2e115826-5abd-4444-a4ff-b902b09836f2/image01275.jpg" data-asset-id="d3099b75-790e-4ffb-99db-79f30dc13efa" data-image-id="d3099b75-790e-4ffb-99db-79f30dc13efa" alt="Smoothing out the cake mixture for Mary Berry and Nigella's sticky toffee pudding with Billington's Muscovado Sugar"></figure>
<h2>Mary Berry sticky toffee pudding verdict:&nbsp;</h2>
<h3>How did it taste?</h3>
<p>This bake wasn’t as sweet or rich as Nigella’s, but that’s not a bad thing - it didn’t become overwhelmingly rich, so it’s quite moreish. Mary Berry’s sticky toffee pudding isn’t as intense as Nigella’s, so it’s a great crowd-pleaser.&nbsp;</p>
<h3>Mouthfeel and texture:</h3>
<p>Mary’s recipe felt ‘firmer’ in my mouth, and it didn’t just fall apart - the mouthfeel felt similar to a very moist cake.&nbsp;</p>
<h3>What would Mary Berry’s sticky toffee pudding pair well with?</h3>
<p>We had a roast lamb dinner before trying this - and it paired so well with Mary Berry’s sticky toffee pudding to finish our meal. We had Mary’s bake with vanilla ice cream - the hot and the cold creates a nice texture, and cuts through the sweetness.&nbsp;</p>
<h2>Nigella sticky toffee pudding verdict</h2>
<h3>How did it taste?</h3>
<p>It tasted intense, rich and had that ‘stickiness’ we were craving - it’s a bake that’s packed with flavour, and if you’re a diehard sticky toffee pudding fan, this is the bake for you. You can taste the dates slightly, but as they have been soaked, it’s not a problem if you’re not keen on them usually.</p>
<p>Making the sauce is a step on its own, so there’s a lot more careful timing involved - but it’s worth it. This recipe can take longer to bake as it needs more time and planning.</p>
<h3>Mouthfeel and texture:</h3>
<p>Nigella’s bake feels ‘gooey’ in your mouth, and falls apart a bit more as the batter is a lot more moist - it doesn’t stick together as much, but it’s got a wonderfully-rich mouthfeel. With the sticky sauce soaked into the pudding, you get that delicious chewy, gummy texture.&nbsp;</p>
<h3>What would Nigella’s sticky toffee pudding pair well with?</h3>
<p>You need to have an ice cream or plain cream with this bake - you couldn’t eat it on its own, as it might be too rich, and needs something to help balance it out</p>
<p>Custard might be too thick, even if served cold - I’d recommend vanilla ice cream, as that’s a personal favourite of mine!&nbsp;</p>
<figure data-asset-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1" data-image-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/f4f46d70-fb4a-429f-9aa1-09b2e8789254/image00955%20%28002%29.jpg" data-asset-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1" data-image-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1" alt="Freshly baked cake mixture for Nigella and Mary Berry's sticky toffee pudding recipes"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Nigella</strong></p>
<p>Nigella absolutely nailed the ‘traditional’ sticky toffee pudding appearance - it’s what you think of when you’re asked to imagine a sticky toffee pudding. Her pudding’s got a darker colour, as the dark muscovado sugar gave it that familiar deep-brown toffee shade.</p>
<p>Nigella’s recipe felt less ‘rushed’ - there were one or two more steps, but it’s worth it. Mary Berry’s bake felt very easy, but not very considered - everything goes into one bowl and is all mixed together.</p>
<p>I feel like taking the time and care for Nigella’s pudding really showed in the outcome of the bake. Nigella’s recipe is for bakers who have the time and headspace to bake in a leisurely way - Mary Berry’s is definitely the faster, easier option.&nbsp;</p>
<p>Letting the sauce melt into the Nigella recipe gave it an extra nice final step - it’s good to wait for the finished result!</p>
<h3>What went well?</h3>
<p>Both bakes turned out brilliantly - there wasn’t one that I’d pick out as a clear loser, and both have their merits. There isn’t always a clear winner when trialling bakes, and that’s a good thing!</p>
<p>Both of the recipes turned out exactly as we hoped they would - there were no surprises in terms of measurements, and both are very doable if you have a small kitchen or if you’re a novice baker.</p>
<p>You can prep both in advance, so they’re great for family baking or on days when you’ll have lots of people in the kitchen!&nbsp;</p>
<h3>What was a challenge:</h3>
<p>Getting the sauce right for Nigella’s bake, as you have to make the sauce a certain temperature, then know when to add cream, then be careful not to burn the sauce. You have to watch the sauce closely to get it right - and it also gets very hot, so be careful with that.&nbsp;</p>
<p>I learned a top tip for getting treacle off a spoon - run it under hot water, dry it thoroughly, and then use that to add the treacle. It’ll come off the spoon far more easily.&nbsp;</p>
<h3>How would you improve these recipes?</h3>
<p>I would like to try Mary Berry’s sticky toffee pudding with dates and see how that changes the texture. In the future, I might try that. It’d be an interesting test, and I wonder if the sweetness and moisture of the dates would add some richness.</p>
<p>This isn’t something I’d change, but something to be aware of - Nigella’s recipe was supposed to make ‘9 generous slabs’, but these portions would have been enormous! We cut Nigella’s bake into 12 and that was more than enough per person, so it goes further than the recipe suggests.</p>

Mary Berry vs Nigella Sticky Toffee Pudding Recipes

<h2>First thoughts on the bakes:</h2>
<p>Both recipes were really easy to follow because they used all-in-1 methods - you put all of the ingredients into one bowl, and away you go.&nbsp;</p>
<p>The steps were easy to follow too, and it’s hard to go wrong with either recipe. You literally measure everything out and off you go.</p>
<p>Nigella’s recipe was slightly harder to follow as the ingredients were in ounces and I’ve never had to make a recipe using imperial measurements before, but once I cracked the measurements I was fine. The Mary Berry recipe was a lot easier as a lot of the ingredients were the same weight. If you’re a novice baker, the Mary Berry recipe was easier as the method seemed simpler.&nbsp;</p>
<p>I really enjoyed baking both lemon drizzle cakes - and it was interesting how differently they both turned out! Nigella’s cake turned out paler than the Mary Berry one. Mary’s recipe was yellower due to the amount of butter and eggs. It was surprising that the Nigella lemon drizzle cake didn’t look as rich, as she’s known for her decadent bakes!</p>
<p>Overall, both were great to bake and both tasted delicious. Overall, both were great to bake and both tasted delicious but Nigella’s did win on the indulgence factor!</p>
<figure data-asset-id="39e12901-2847-46e0-9c14-84f574f42aaa" data-image-id="39e12901-2847-46e0-9c14-84f574f42aaa"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/d20d4b30-eda2-4146-b751-8de5ebf0e8a4/IMG-20240219-WA0022.jpg" data-asset-id="39e12901-2847-46e0-9c14-84f574f42aaa" data-image-id="39e12901-2847-46e0-9c14-84f574f42aaa" alt="Cake mixture in baking tins for Mary Berry and Nigella Lawson's lemon drizzle cake"></figure>
<h2>Mary Berry’s lemon drizzle cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 9/10</li>
  <li><strong>Enjoyment to bake:</strong> 9/10 - although more confident bakers may not find this as challenging as they’d like</li>
  <li><strong>Time to bake: </strong>1 hour 15 mins</li>
  <li><strong>Appearance of bake: </strong>7/10 - this came out looking fairly basic in terms of presentation&nbsp;</li>
  <li><strong>Taste test: </strong>8/10</li>
  <li><strong>End result:</strong> 8.5/10</li>
</ul>
<p>Want to bake for yourself? Here’s <a href="https://www.goodto.com/recipes/mary-berry-s-lemon-drizzle-cake">Mary Berry’s lemon drizzle cake recipe</a>.</p>
<h2>Nigella’s lemon drizzle cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 7.5/10 - I marked this down as the recipe used imperial measurements, which isn’t what I’m used to</li>
  <li><strong>Enjoyment to bake:</strong> 8.5/10</li>
  <li><strong>Time to bake:</strong> 1 hour 15 mins</li>
  <li><strong>Appearance of bake: </strong>8/10 as this recipe used caster sugar for icing, which turned out much smoother</li>
  <li><strong>Taste test:</strong> 8/10</li>
  <li><strong>End result: </strong>9/10</li>
</ul>
<p>Want to give it a go? Here's <a href="https://www.nigella.com/recipes/members/welsh-girls-lemon-drizzle-cake">Nigella's lemon drizzle cake recipe</a>.</p>
<h2>Mary Berry vs Nigella lemon drizzle cake:</h2>
<p>The Nigella recipe didn’t specify which tin to use, so I used a loaf tin, whereas I think the recipe originally used a square tin, so the bake did take a little bit longer. I didn’t have a square tin, but if I’d used one the baking time would have been different. The good thing about both recipes is if you don’t have the equipment, you can make do!</p>
<p>You could easily add your own flair in both recipes - you could add poppy seeds, thicker icing, or maybe even lemon and lime. You can definitely make these cakes your own.&nbsp;</p>
<figure data-asset-id="108b6820-b7f2-4b4c-9183-220ce452eda0" data-image-id="108b6820-b7f2-4b4c-9183-220ce452eda0"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/81440b44-d346-4211-9869-ccf717b4135a/IMG-20240219-WA0001.jpg" data-asset-id="108b6820-b7f2-4b4c-9183-220ce452eda0" data-image-id="108b6820-b7f2-4b4c-9183-220ce452eda0" alt="Zesting a lemon for Mary Berry and Nigella Lawson's lemon drizzle cake"></figure>
<h2>Mary Berry lemon drizzle cake verdict:</h2>
<h3>How did it taste?</h3>
<p>This cake tasted really good - it was nice and lemony, especially when eaten with the drizzle, and it was a delicious-looking yellow colour from butter and eggs.</p>
<h3>Mouthfeel and texture:</h3>
<p>A good consistency; it wasn’t too crumbly or dry.</p>
<h3>What would Mary Berry’s lemon drizzle cake pair well with?</h3>
<p>I’d say it’s perfect paired with an afternoon cup of tea.</p>
<p>Overall, this bake tasted wonderful - I paired it with a cup of tea and got my housemates to join me, and they agreed it was one of the nicest sponges they’d ever tasted. I think it would work well with a flavoured buttercream - and maybe some citrus flavours.</p>
<h2>Nigella lemon drizzle cake verdict</h2>
<h3>How did it taste?</h3>
<p>Like Mary Berry’s recipe, it tasted fantastic, and had more drizzle on it so it was much more moist - even though both recipes used only one lemon, Nigella’s was more lemony.</p>
<h3>Mouthfeel and texture:</h3>
<p>This bake was pretty similar to Mary Berry in terms of consistency - maybe a little more moist, because of the plentiful drizzle. To look at it, it was paler - less buttery - and it looked more like a Victoria sponge than a lemon sponge.</p>
<h3>What would Nigella’s lemon drizzle cake pair well with?</h3>
<p>Nigella’s bake is definitely more of an afternoon tea-esque vibe - but equally would be great with tea and coffee in the afternoon.&nbsp;</p>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: </strong>Nigella</p>
<p>I think Nigella is the winner, but only by a very small margin - both are great bakes, and I’d definitely bake them again. I’m pretty sure my friends and family will request them again!</p>
<p>I even got my mum and dad to do a taste test - they guessed them the wrong way round on appearance but the right way round on taste.&nbsp;</p>
<figure data-asset-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac" data-image-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/59e28166-138c-4da7-99ee-c3a3cb3b6f38/IMG-20240219-WA0018.jpg" data-asset-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac" data-image-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac" alt="Mary Berry and Nigella Lawson's lemon drizzle cakes with slices cut"></figure>
<h3>What went well?</h3>
<p>Both recipes called for softened butter, which I found really helped. I got it out of the fridge an hour before baking, preheating the oven at the same time - this really helped speed up the process and helped my cakes rise evenly.</p>
<p>Because there weren’t too many ingredients it was really easy to keep organised, weigh things, and put them away - it was easy to tidy as I went. Also, I didn’t need too much equipment - a bowl, spatula and my little electric whisk were all I needed, which cut down on washing up.</p>
<h3>What was a challenge:</h3>
<p>When I was baking the Nigella recipe, I wasn’t 100% clear on the size of the tin. This is why I ended up using a loaf tin, which slightly stretched the cooking time. Converting the ingredients from ounces to grams was also a small sticking point, but I navigated that fairly easily.&nbsp;</p>
<p>Overall though, they’re both great bakes and it’s been hard to pick a winner. I also made the drizzle while both cakes were in the oven; they’re time-efficient recipes, and I did both easily in under 90 minutes.&nbsp;</p>
<h3>How would you improve these recipes?</h3>
<p>I think if I was going to redo the Mary Berry recipe, I’d use caster sugar instead of using granulated sugar - it didn’t dissolve very well and it made the icing a little crunchier than I’d have liked.&nbsp;</p>
<p>You can do more with these bakes if you’re feeling a bit confident - add poppy seeds, orange, lime, or any kind of citrus rind and flavour to take the recipes to the next level.</p>
<p>I reckon a cream cheese icing on the top would work really well - it would add a level of decadence, and would take it to the next level if you wanted to make a show stopping dessert.&nbsp;</p>

Mary Berry vs Nigella Lemon Drizzle Cake Recipes

<p>Bicarbonate of soda, more commonly known as baking soda, is used in many baking recipes, like cookies, cakes, and breads.</p>
<p>If you’re in the middle of a bake and don’t have any baking soda, there are lots of handy alternatives you can use that may be lying in the back of your cupboard.</p>
<h2>What is baking soda used for?</h2>
<p>Baking soda is used in baking as a raising agent. When combined with an acid, like lemon, sugar or <a href="https://www.bakingmad.com/baking-tips/buttermilk-substitutes">buttermilk</a>, this creates carbon dioxide, causing the mixture of dough or batter to rise when baked. This gives a nice, airy texture to your recipes.</p>
<h2><strong>Baking soda substitutes</strong></h2>
<h3><strong>Baking powder</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 300g of baking powder</strong></p>
<p>Baking soda and <a href="https://www.bakingmad.com/baking-tips/baking-powder-substitutes">baking powder</a> often get confused with one another. Baking soda contains just sodium bicarbonate, whereas baking powder contains sodium bicarbonate with an added acid, usually cream of tartar.</p>
<p>Because the two are both raising agents, baking powder makes an excellent substitute for baking soda - however, baking soda is more powerful than baking powder. This means more baking powder is needed in recipes to get the right rising effect, roughly 3 times as much.</p>
<p>Using baking powder instead of baking soda may result in a slightly saltier and more acidic flavour in your final bake. If salt is also needed in your recipe, you could reduce this if you’re using baking powder.</p>
<h3><strong>Self-raising flour</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100g of self-raising flour and remove another active ingredient.</strong></p>
<p>Self-raising flour contains normal flour, baking powder and salt. As the baking powder already contains an acid, this helps your recipes to rise without needing another active ingredient.</p>
<p>Self-raising flour works well as a baking soda alternative for recipes that follow a certain ratio of ingredients. 120g of self-raising flour contains 1½ teaspoons of baking powder and ¼ teaspoon of salt.</p>
<p>If you use self-raising flour to replace baking soda, as it contains baking powder you’ll need to substitute another active, acidic ingredient in the recipe. For example, if your recipe needs another acidic ingredient like buttermilk, you should use regular milk instead.</p>
<h3><strong>Egg whites</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100g of egg whites</strong></p>
<p>Whipped egg whites make a good replacement for baking soda. They add structure and texture to your bake, and also act as a raising agent. All you need to do is whip the egg whites until they are thick and foamy, then fold into your recipe.&nbsp;</p>
<h3><strong>Whipped aquafaba and lemon</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100ml of aquafaba and lemon juice</strong></p>
<p>Aquafaba is the water left over from a drained can of chickpeas. Like egg whites, using whipped aquafaba in your baking recipes instead of baking soda will add structure to the recipe, as well as help it to rise.</p>
<p>Like with the egg whites, aquafaba works best in baking when whipped until it turns white and thick. You can also mix in a tablespoon of lemon juice to help the recipe to rise.</p>
<h3><strong>Soda water</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100ml of soda water</strong></p>
<p>As soda water already contains sodium bicarbonate, this makes it a handy baking soda substitute. It’s best for bakes that aren’t meant to be dense, so won’t work well in cookies and cakes, but should be OK for waffles and pancakes.</p>
<h2><strong>Going without baking soda</strong></h2>
<p>If you don’t have any of the above and you don’t have time to go shopping, you can simply leave baking soda out of your recipe altogether. This will work for denser recipes like cookies and pancakes, however, your final bake won’t be as fluffy and light as if you used baking soda.</p>
<p>For recipes that require a raising agent, like muffins, cake and bread, you’ll need one of the alternatives we suggested above to make sure the recipe turns out as planned.</p>

The Best Alternatives for Baking Soda

<p>Icing sugar is used in lots of baking recipes; it’s often used as the main component of icing, or sprinkling on top of desserts to add a dash of sweetness. It adds flavour, a smooth texture and decoration to your bakes.</p>
<p>If you’ve run out of icing sugar, there are plenty of icing sugar alternatives that work just as well. It’s also easy to make yourself with the right equipment.</p>
<h2>What is icing sugar?</h2>
<p>Icing sugar is the same as granulated sugar; it’s just granulated sugar ground down into a fine powder. This is why it’s also known as powdered sugar.</p>
<p>Some store-bought icing sugar may also contain an anticaking agent, like starch. This helps to absorb moisture and prevents the grains in the icing sugar from sticking together.</p>
<h2>What is icing sugar used for?&nbsp;</h2>
<p>Due to icing sugar's fine texture, it mixes with water much easier than ‘normal’ sugar crystals. This makes it ideal for melting and using in icing, frosting and glazing.</p>
<p>It is also often used as the final touch for finishing off bakes. Dusting it over jam doughnuts, brownies and muffins adds extra sweetness and decoration.</p>
<h2>How to make icing sugar</h2>
<p>If you’ve run out of icing sugar, the best way you can replicate the real thing is to make it yourself.</p>
<p>If you have a food processor, blender, grinder or pestle and mortar, all you need to do is grind granulated or caster sugar until you get a powdered texture. How powdery you can get the sugar can depend on the quality of the grinder you use.</p>
<p>You should also make sure you have suitable equipment to grind the sugar. Some devices like blenders can overheat if there is no liquid being blended.</p>
<p>If your sugar isn’t blending well, there may also be too much sugar in the grinder. If this happens, try to grind the sugar in batches. You can also stop the blender every few seconds to toss and stir it to get an even blend - but make sure the grinder is off before doing this.&nbsp;</p>
<h2>Granulated sugar</h2>
<p><strong>Replacement ratio: Replace 100g of icing sugar with 100g of granulated sugar</strong></p>
<p>You can make granulated sugar into icing sugar, or, just use it as it is.</p>
<p>Granulated sugar being used as icing sugar works well when sprinkled over your recipes, such as cake, doughnuts and muffins. It will add some sweetness, just like with icing sugar, however, the texture will be different as the end result will feel grainy and crunchier.&nbsp;</p>
<p>You can also use granulated sugar to make icing. This will also change the texture of the icing as it won’t be as smooth, and it won’t melt as easily as icing sugar, or look as smooth when it sets.</p>
<h2>Coconut sugar</h2>
<p><strong>Replacement ratio: Replace 100g of icing sugar with 100g of coconut sugar</strong></p>
<p>Coconut sugar can also be used as an alternative to icing sugar. Bear in mind this will alter the flavour of your final bake, giving it a light coconut flavour. It’s a great alternative for desserts that contain coconut, berries or tropical fruit.</p>
<p>You can grind coconut sugar, as you would with granulated sugar, to get a texture like icing sugar. You can also use it as it is, however, the texture of your bake or icing won’t be as smooth.</p>
<h2>Cocoa powder (for recipes with chocolate)</h2>
<p><strong>Replacement ratio: Replace 100g of icing sugar with 100g of cocoa powder</strong></p>
<p>If you happen to have some hot chocolate powder at the back of your cupboard, this makes a good icing sugar replacement for chocolatey bakes like chocolate cake or brownies.&nbsp;</p>
<p>Grinding cocoa powder down will give you a smoother texture for desserts and bakes, however, it also works well in its original form. As well as adding a chocolatey flavour, this will also change the colour of your bake if it doesn’t already contain chocolate.</p>
<p>You can use cocoa icing for cupcakes and chocolate cake, or sprinkle hot chocolate powder over some brownies for a finishing touch.</p>

Icing Sugar Alternatives

<p>Milk is a versatile baking ingredient used in lots of baking recipes. Luckily, there are also lots of delicious milk alternatives you can use in your bakes that will do just as good a job. Whether somebody’s finished off the last drop making a round of tea or you want a dairy-free bake, you can see our favourite milk substitutes below.</p>
<h2>Why is milk used in baking recipes?</h2>
<p>There are lots of benefits to using milk in baking recipes. Mainly, milk is great for adding moisture and improving the texture of your bakes. It also keeps them from being too dry and crumbly.</p>
<p>Milk can also be used to encourage ingredients to brown in the oven, like cookies, biscuits and pastry crusts. Due to the protein and sugar found in milk, it also adds more sweetness to your baking recipes than using just water.</p>
<h2>Dairy-free alternatives for milk</h2>
<p>There are plenty of dairy-free milk alternatives you can try in your baking recipes.</p>
<h3>Soy milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of soy milk</strong></p>
<p>Soy milk is probably the best dairy-free milk for baking. It has a similar consistency to cow’s milk, so will give a nice texture to your recipe. It also has a neutral flavour, so it won’t affect the taste of your final bake.</p>
<h3>Oat milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of oat milk</strong></p>
<p>Oat milk is thick and smooth, making it useful when used for baking in terms of adding depth and texture. However, oat milk also has a slightly sweet flavour so this will likely alter the flavour of your bake if you’re making a savoury recipe.</p>
<h3>Coconut milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of coconut milk</strong></p>
<p>The thick texture of coconut milk means it will add moisture and texture to your bakes, however, this substitute will also slightly alter the taste of your final recipe. This could work well depending on the recipe. You can also use canned coconut milk instead of coconut milk which comes in a carton; however, this will make your bake even sweeter, so you might want to cut down on the amount of sugar you use.</p>
<h3>Almond milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of almond milk</strong></p>
<p>Almond milk isn’t as thick as cow’s milk, so it won’t give as smooth a texture to your finished recipe. Almond milk also may slightly affect the taste of your final bake.</p>
<p>When using dairy-free milk alternatives in your baking, it’s important to consider they don’t contain as much fat as cow’s milk. This means your recipe may not turn out as rich as usual.&nbsp;</p>
<h2>Milk alternatives with dairy</h2>
<h3>Cream</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 125ml of cream mixed with 125ml of water</strong></p>
<p>If you’re out of milk and don’t fancy a trip to the shops, cream makes a great alternative to milk for baking. Cream has a higher fat content than milk, which will affect the texture of the bake if it’s used on its own.</p>
<h3>Powdered or evaporated milk</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 125ml of evaporated milk mixed with 125ml of water</strong></p>
<p>If you happen to have a spare can of evaporated milk in your cupboard, this will make a useful milk replacement for your bake. You’ll need to mix this with water with a 50:50 ratio to get the right texture for your recipe. This sweet substitute may also alter the taste of your bake.</p>
<h3>Sour cream</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 250ml of sour cream</strong></p>
<p>Sour cream's neutral flavour profile and smooth texture make it a fantastic milk replacement for baking. It will add moisture to your recipe and won’t alter the flavour either.</p>
<h3>Yoghurt</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 250ml of natural, unsweetened yoghurt</strong></p>
<p>Yoghurt is another ingredient with a smooth and thick texture that will add moisture to your bake. Natural yoghurt may also give a slight tang to the finished product; we’d avoid using flavoured yoghurts, as this will change the taste of the recipe too much.</p>
<h3>Water</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 250ml of water and 1 tablespoon of butter</strong></p>
<p>As a last resort, you can also use water to replace milk for your baking recipe. Your final bake will not be as rich as if you used milk or other milk alternatives.</p>
<p>If the recipe only needs a small amount of milk, such as 60ml, then replacing milk with just water should be fine. However, if you need any more than this, you can also add a tablespoon of butter for every 250ml of water to add some much-needed richness to your bake.</p>

The Best Milk Substitutes for Baking

<p>Whether you’ve run out of butter or you’re looking for a dairy-free or vegan alternative for your bake, here are the best replacements for butter.</p>
<p>Bakers use butter in bakes to give their recipes richness, tenderness and structure; it ‘traps’ steam and any carbon dioxide in the batter as it bakes, letting it rise. When mixed in properly, it melts evenly and absorbs surrounding flavours, creating an even, balanced flavour profile.</p>
<h2>Butter alternatives</h2>
<p>There are plenty of options if you’re looking for a butter replacement for your recipe; remember to check our ratio guide to ensure your bake turns out as planned.</p>
<h3>Margarine</h3>
<p><strong>Replacement ratio:&nbsp; 1:1</strong></p>
<p>An ideal butter replacement, margarine or spread is made with vegetable oil with a similar consistency and flavour to butter. It doesn’t have the richness that butter adds, but can create a softer end texture thanks to its high water content. If you’re after a vegan butter alternative, check the label closely - some margarines use animal products like milk or whey.</p>
<h3>Cream cheese</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Rich, full-fat cream cheese works well as a butter alternative - you can also sub in soft cheeses like ricotta or mascarpone to replace butter. Make sure you strain any ‘wetter’ cheeses with a cheesecloth before using them to make sure your recipe doesn’t have too much liquid added. Cream cheese may change your bake’s flavour slightly, so it’s best used in savoury dishes where possible.</p>
<h3>Unsweetened full-fat natural yoghurt</h3>
<p><strong>Replacement ratio: 250g or less, 1:1. More than 250g: 1:1 with an additional 60g of plain flour per 250g used</strong></p>
<p>Full-fat Greek yoghurt is similar in consistency to solid butter, and adds a rich, creamy flavour to your bakes. It can add a slightly-tart, tangy flavour to recipes, and is an ideal replacement for people looking to cut down their butter intake. Remember to add extra flour if your recipe calls for more than 250g of butter, as yoghurt can add extra liquid you’ll need to compensate for.</p>
<h3>Full-fat mayonnaise</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Mayonnaise's rich, tangy flavour adds richness and depth to dishes such as scones and shortcakes. The oil content may make your bake slightly-dense and moist, so it’s better used for ‘stodgy’ recipes which can take a little extra liquid. Mayonnaise may be a better butter substitute for recipes which need melted butter.</p>
<h2>Vegan and dairy free butter substitutes</h2>
<h3>Olive oil or vegetable oil</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Olive or vegetable oil is an ideal alternative for recipes that need melted butter - however, these oils aren’t suitable for recipes which need solid butter, such as icing. Remember to limit any other liquids to avoid a soggy bake, and use vegetable oil if you want to minimise interfering with the other ingredients’ flavours. Olive oil has a light fruity flavour which lends itself well to cookies, muffins and cakes.</p>
<h3>Unsweetened apple sauce</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Although it’s better for bakes with a sweet flavour profile, apple sauce can be a decent butter alternative. Apple sauce works well with more robust recipes such as breads and muffins; you also might want to reduce the amount of sugar you use to balance out the sugar content of the apple sauce.</p>
<h3>Mashed banana</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Mashed, ripe bananas are a great dairy-free butter alternative - however, they work best when combined with a small drizzle of avocado or coconut oil to work their magic. Mash or whip the banana until it’s smooth, and add to pancakes or brownies. Banana works best with denser recipes which can tolerate extra liquid - and which already have a sweet flavour profile.</p>
<h3>Nut butter</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Nut butters such as almond butter, cashew butter and peanut butter make great vegan and dairy-free butter substitutions. Their sweet, smooth and creamy textures make ideal butter replacements - but you may find your bake has a slightly different flavour due to their nutty ingredients. Eaten in moderation, they’re also a healthier alternative to ingredients which are high in animal fats.</p>

The Best Butter Substitutes

<p>Run out of baking powder? Not to worry - we’ve got plenty of baking powder alternatives to keep your recipe on track and make sure your bake turns out as planned.</p>
<h2>What is baking powder?</h2>
<p>Baking powder is a smooth, finely-milled white powder which is commonly used as a leavening agent - which means it helps your bakes to rise. It’s normally made from an alkali - sodium bicarbonate - which is then combined with a pre-powdered acid, such as Cream of Tartar. Many manufacturers also add a bulking agent, such as cornflour.</p>
<h2>What does baking powder do?</h2>
<p>Baking powder is a raising agent which is commonly used for cakes - it helps them to rise, increases your bake’s volume and lightens the texture of your recipe. The leavening properties of baking powder start working when it comes into contact with fluid - as the activated acid and alkali then produce carbon dioxide.</p>
<p>As baking powder starts working quickly, it’s vital you pop your bake into the oven once ‘wet’ ingredients have been added to a dry mixture with baking powder.</p>
<h2>Baking powder alternatives</h2>
<p>There are plenty of cornflour alternatives available if your cupboard’s lacking cornflour - or if you’re baking for someone with a corn allergy.</p>
<h3>Buttermilk and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 122g of buttermilk mixed with 1g of baking soda</strong></p>
<p>Buttermilk is acidic, and that acidity then reacts with the baking soda to create a raising effect. As buttermilk adds liquid to your recipe, see if there’s a way to cut down on other liquids you’re using, such as water, milk or oil, to ensure your bake isn’t too runny and cooks properly. For every gram of the buttermilk and baking soda mix, reduce any other liquids by 1g.</p>
<h3>Whipped egg whites</h3>
<p><strong>Replacement ratio: For every tsp of baking powder needed, use two whipped egg whites.</strong></p>
<p>Whipped egg whites can provide a leavening effect due to their tiny bubbles. Whip the whites until stiff peaks form and then gently fold them into your recipe; this replacement is best for recipes with a light, airy texture.</p>
<h3>Plain yoghurt and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 122g of yoghurt mixed with 1g of baking soda</strong></p>
<p>Like buttermilk, the fermentation process used for making yoghurt means it’s got an acidic pH, which makes bakes rise when mixed with baking soda. Plain, unsweetened yoghurt is best for this baking powder substitute - using flavoured yoghurt may affect the taste and consistency of your bake.</p>
<h3>Molasses and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 84g of molasses with 1g of baking soda</strong></p>
<p>Sticky and sweet, molasses contains a high amount of sugar which helps your recipe rise when combined with a small amount of baking soda. To avoid your recipe turning out too runny, limit other liquids where possible to compensate for the additional liquid the molasses will add. You may also need to cut down on any sugar or sweetener you’re using, as the molasses will add its own sugar.</p>
<h3>Cream of Tartar and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 1g of baking soda and 2g of Cream of Tartar</strong></p>
<p>This store cupboard staple is often used for stabilising egg whites and creams to avoid them curdling, and it also works well as a baking powder replacement. Mix with a small amount of baking soda to help your bake rise.</p>
<h3>Carbonated water</h3>
<p><strong>Replacement ratio: Replace all other liquids in your recipe with the fizzy water</strong></p>
<p>Carbonated or fizzy water (also known as club soda in the US) contains carbon dioxide, and this fizziness, paired with baking soda, can be used to achieve the same leavening effect as baking powder. Carbonated water is best used in recipes which don’t require a huge leavening boost, such as pancakes and quick breads. It probably won’t be as effective if you’re making light, airy recipes such as cakes or soufflés.</p>
<h3>Vinegar and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 1g of baking soda and 2.5g of vinegar</strong></p>
<p>You can use any type of vinegar as a baking powder substitute, though white wine vinegar is best for two reasons - it won’t alter the colour of your bake, and it’s got the most neutral taste. Use vinegar when your recipe calls for small amounts of baking powder - its distinctive taste can be overpowering when used in large quantities.&nbsp;</p>
<p><br></p>

The Best Baking Powder Substitutes

<p>If your recipe calls for cornflour and you’ve run out, don’t worry - we’ve come up with a list of handy cornflour replacements to make sure your bake goes as planned.</p>
<h2>What is cornflour?</h2>
<p>Cornflour (often called corn starch in the US) &nbsp;is a finely-milled smooth white starch powder which is made from crushed corn kernels.</p>
<p>It doesn’t really taste of much when it’s raw, but when cornflour is cooked it unlocks its earthy, sweet flavour.</p>
<h2>What does cornflour do?</h2>
<p>Cornflour is often used to thicken sauces, gravies and soups, and as a binding agent for puddings and cakes. It doesn’t appear naturally in any food, but as it’s used as a thickening agent, you may find it in pre-made sauces, soups and stews.</p>
<h2>Cornflour alternatives</h2>
<p>There are plenty of cornflour alternatives available if your cupboard’s lacking cornflour - or if you’re baking for someone with a corn allergy.</p>
<h3>Wheat Flour:</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>This is a versatile option that can often be used as a substitute for cornflour in many recipes. The natural starches in wheat mimic the thickening properties of cornflour - but using wheat flour may alter the appearance of your bake and makes liquids look opaque.</p>
<h3>Arrowroot Powder:</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>Arrowroot powder is a gluten-free starch that can be used as a thickening agent. It works well in sauces and pie fillings, and makes sauces, soups and stews look thick and glossy. It doesn’t work well with dairy products, as it tends to make liquids look slightly slimy, but works well for recipes with fruity fillings, like pies and crumbles.</p>
<h3>Potato Starch</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>This gluten-free substitute is the closest replacement for cornflour as it’s got a neutral flavour and impressive thickening qualities. It becomes a gel at a lower temperature than cornstarch, so can thicken liquids faster when exposed to heat - so be careful to avoid overheating your recipe.</p>
<h3>Tapioca Starch:</h3>
<p><strong>Substitute ratio: 2:1</strong></p>
<p>Tapioca starch or tapioca flour is often used as a thickener in recipes, and works well in both sweet and savoury dishes. It’s not ideal for recipes which bake at high temperatures as tapioca flour makes liquids ‘stringy’ when exposed to a high heat, and is less powerful than cornstarch, so you’ll need to use twice as much.</p>
<h3>Glutinous Rice Flour</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>Glutinous rice flour can be used as a replacement for cornflour in many recipes, and it’s gluten-free - despite its name. This thickening agent is often used in Asian dishes, such as rice noodles and mochi, and has a neutral taste. Be careful not to confuse it with plain rice flour, as glutinous rice flour has a much higher starch content and is more similar to cornflour.</p>
<h3>Almond Flour</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>The sweet, slightly-nutty taste of almond flour makes it suitable for desserts and puddings which need thickening. It also adds moisture to bakes, and this low carb, gluten-free flour also adds bulk.</p>
<h3>Coconut Flour</h3>
<p><strong>Substitute ratio: 1:4</strong></p>
<p>Coconut flour is a gluten-free option that absorbs a lot of liquid. It's best used in recipes that specifically call for it, but can be used in sweet-flavoured bakes with lots of liquid. Its absorbent qualities mean you should cut down the amount of cornflour substitute you’d need by 75%, and this flour’s coconut flavour can take over your recipe if the other ingredients are relatively mild.</p>
<h3>Xanthan Gum</h3>
<p><strong>Substitute ratio: 1:4</strong></p>
<p>The trick to using xanthan gum as a cornflour alternative is to remember a little goes a long way. This finely-milled soluble fibre is often used as a thickening agent in keto recipes and gluten-free bakes, but limit your consumption - eating too much food containing xanthan gum can lead to digestive issues.</p>

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