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Get Baking

Whether you're just starting out or an experienced
baker, you'll find everything you need to create a
showstopper right here. So what are you waiting for?
Ready, steady...bake!

Gadget Quick Guides

Our ‘at a glance’ guides will help you find the right tools for the job.

Stand Mixers

This type of mixer has a fixed stand and mixing bowl with an arm that can be lifted up and down and fitted with different attachments.

Most mixers come with a whisk, dough hook and beater as standard, for whisking, kneading and mixing. They're ideal for taking the hard work out of mixing large batches of cakes, dough or batter.

Ideal for:
Baking enthusiasts, stand mixers are a key investment for carrying out most baking tasks.

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Hand Mixers

A hand mixer is a compact handheld appliance for beating, whipping or whisking. It features twin beaters, and sometimes a dough hook and balloon whisk, which rotate to blend, stir, knead and whip ingredients.

They're usually quite lightweight, easy to store away and relatively inexpensive compared to stand mixers.

Ideal for:
Smaller baking jobs like whipping cream, whisking egg whites and blending cake ingredients.

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Food Processors

Helping to take the chore out of baking with a food processor, all of the ingredients can be added at the same time and evenly mixed into a cake batter.

Featuring interchangeable spinning blades in a plastic bowl, food processors are generally quite large in size but smaller than a stand mixer.

Ideal for:
Chopping and slicing vegetables, particularly into small pieces for carrot cake or sauces. A stand mixer may be more suitable if you're looking to buy an appliance for mainly baking tasks.

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Jug and hand blenders are perfect for pureeing sauces, soups, smoothies and fruit for jam. Unlike food processors, jug blenders are more suited to liquids but also feature spinning chopping blades at the base of the container.

Hand blenders are great for liquidising smaller quantities. They offer optimum control and some also come with attachments to help you chop, whisk & mash.

Ideal for:
Pureeing smoothies, sauces and soups.

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Bread Makers

Bread makers take the hard work out of baking, reducing the time and effort needed to produce a delicious homemade loaf.

Many bread makers feature different settings including the option to change loaf size and crust thickness as well as a delay function where you can set the bread maker to start at a certain time. Some can also knead pasta and dough and even make jam.

Ideal for:
Anyone who wants to bake their own bread without the effort.

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Trusted Names

Recipe inspiration

Yummy recipes and everything you'll need to make them.

Chelsea buns

Yeast dough: Filling:
500g plain flour
2 packets dried yeast
60g sugar
100g melted butter
Approx. 250ml tepid milk
75g soft butter
150g sugar
150g hazelnuts
3 drops bitter almond essence
50ml cream

  1. Finely grate the hazelnuts.
  2. Put the yeast and warm milk into the mixing bowl (with dough hook attachment) and mix together.
  3. Add the remaining ingredients and knead to a smooth dough.
  4. Put the lid on the mixing bowl and leave to stand in a warm place to rise for 20 minutes. Then roll out to a thickness of about 1½cm.
  5. Put the ingredients for the filling into the mixing bowl and mix with the beater until smooth. Spread the mixture on to the rolled out dough.
  6. Line a baking sheet with baking paper. Roll up the dough lengthways. Cut into slices approx. 3cm thick.
  7. Place the slices closely next to each other on the baking sheet. Allow to rise for another 20 minutes. Bake for 10-15 minutes at 180°C until golden brown.

Tip: For cinnamon flavoured buns, brush the rolled out dough with approx. 75g soft butter. Mix 150g brown sugar with 1 tsp. cinnamon and sprinkle this mixture over the dough.

Chocolate brownies

450g caster sugar
150g plain flour
65g cocoa powder
½ tsp. baking powder
½ tsp. salt
225g melted butter
½ tsp. vanilla essence
4 large, beaten eggs
125g dark chocolate
125g white chocolate

  1. Preheat the oven to 160°C. Lightly grease the baking tray and line with baking paper.
  2. In the mixer chop up the dark chocolate first separately and then the white.
  3. Put the sugar into the mixing bowl and sieve the flour, cocoa, baking powder and salt over it. Mix all ingredients together well.
  4. Add the slightly cooled melted butter, the vanilla and the eggs to the mixture and mix until smooth, using the beater attachment. Then fold in the chopped chocolate.
  5. Pour the mixture on to the baking tray and bake for 45 to 50 minutes until just solid. The surface of the brownies should have a crisp brown crust and the inside should appear compact and sticky.
  6. Leave the brownies to cool on a wire rack and then cut into squares.

Tip: The baking tray should be 30 x 20 cm.

Quiche Lorraine

For the pastry: For the filling:
600g plain flour
300g butter (room temperature)
2 eggs
2 tsp. baking powder
1 tsp. salt
250 g bacon (or smoked belly of pork)
100g Emmental cheese
3 eggs
40ml cream or milk
Salt and pepper

  1. Set up the mixing bowl (with the whisk attachment) and mix all pastry ingredients together (do not mix for too long).
  2. Shape the pastry into a ball and leave to rest in the fridge for at least 1 hour.
  3. Then line a pie dish with the pastry and prick the base several times with a fork. Bake the pasty for 30 minutes at 180°C, and then fill with slices of bacon and cheese.
  4. Put the eggs into the blender with the cream or milk, blend well and season with salt and pepper. Pour the egg mixture over the half-finished quiche.
  5. Bake the quiche for a further 30 to 40 minutes.

Weigh up your options

Check out our buying guides for information to help you make up your mind.

Ask Anneka

Our resident baking expert answers
your biggest dilemmas.

Your oven is probably too hot or you may have placed the tin too near the top of the oven. Cracking can also happen if you overfill the tin so make sure you've got the right size for the mixture.

You may have added too much raising agent. Measure your baking powder or bicarbonate of soda carefully before adding.

The cake tin may not have been lined properly or you may have greased it too much. Or, your oven may have been too high.

Top tip: When baking sponge, wrap the outside of the tin with a wet tea towel and tie with string to stop the edges from burning and to achieve a nice even rise.

This is usually because the cake mixture didn't have enough air beaten into it. Try an electric whisk to get more of a light and fluffy texture and be careful when folding in ingredients as you don't want to knock the air out.

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