Benjamina Ebuehi

Benjamina Ebuehi presents rosemary and cherry blondie ice-cream sandwiches, using browned rosemary butter blondies as a soft but sturdy alternative to traditional ice-cream sandwich shells. The recipe combines thin blondies with vanilla ice-cream folded through cherries cooked with sugar and lemon, then freezes the assembled dessert overnight before slicing and serving.

Benjamina Ebuehi shares a summer berry Dutch baby, a pancake–Yorkshire pudding hybrid baked in a hot cast-iron pan until puffed and crisp. The dish is filled with a compote of strawberries, blackberries and raspberries, then topped with whipped maple-vanilla cream, extra maple syrup and icing sugar.

Benjamina Ebuehi shares a summer tart made with ready-rolled puff pastry, cardamom frangipane, raspberries, demerara sugar and a whipped mascarpone topping. The tart serves eight and combines crisp pastry, soft almond filling, fresh fruit and a silky cream layer.

Benjamina Ebuehi shares a dessert recipe pairing charred peach wedges with brioche spread with honey butter and toasted on a barbecue or griddle pan. The peaches are finished with honey and served with ice-cream or whipped cream; preparation takes five minutes, cooking takes 20 minutes, and the recipe serves four.

Benjamina Ebuehi shares a recipe for an upside-down blueberry cake, replacing the traditional pineapple with blueberries tossed in sugar and five-spice. The cake uses eggs, olive oil, butter and soured cream, takes about 40–45 minutes to bake, serves nine and is recommended warm with ice-cream.

Benjamina Ebuehi presents an easy no-churn tiramisu ice-cream combining mascarpone and coffee ice-cream layers with Kahlúa-soaked sponge fingers and cocoa powder. The dessert serves six to eight, requires about 10 minutes of preparation, 30 minutes of cooking-related time and at least six hours of freezing, offering a simplified take on the classic Italian dessert.

Benjamina Ebuehi provides a recipe for a hazelnut banoffee cake serving 12–16 people. The cake combines roasted hazelnuts, bananas and dark brown sugar, is topped with toffee sauce, whipped cream, banana, chopped hazelnuts and chocolate, and takes about 10 minutes to prepare and one hour to cook.

Benjamina Ebuehi shares a Mexican-style vanilla bean flan inspired by a visit to Mexico City. The recipe uses condensed milk, whole milk, eggs, egg yolks and vanilla, with a caramel layer baked in a water bath. The flan is cooled, chilled overnight and served inverted with any remaining caramel spooned over the top.

Benjamina Ebuehi shares a citrus jelly made with red grapefruit juice, fresh orange juice and bay leaves. The juices are infused with sugar and bay, combined with softened gelatine, chilled until set, and served with lightly whipped unsweetened cream. The recipe serves six and requires at least four hours of chilling.

Benjamina Ebuehi’s chocolate chip cookie recipe uses white miso to add savory umami depth and balance the sweetness. The dough combines butter, brown and caster sugars, egg, flour, leavening agents, and chopped milk and dark chocolate, then chills for at least three hours before baking. The recipe makes 12 cookies, baked until the edges are set while the centers remain soft.

Benjamina Ebuehi adapts the Australian lamington into a single large cake designed as an Easter centrepiece. The soft lemon sponge is coated in lemon curd and white chocolate ganache, covered with desiccated coconut, and layered with whipped cream and lemon curd. The recipe serves 12 and requires about 20 minutes of preparation, 40 minutes of cooking, and additional cooling and setting time.

Benjamina Ebuehi provides a baked cheesecake recipe featuring caramelised white chocolate, a biscuit base and gently poached rhubarb. The cheesecake serves 16 and requires about 15 minutes of preparation, 2 hours 40 minutes of cooking and at least 3 hours of chilling. Caramelising the white chocolate creates a creamy, dulce de leche-like flavour, while the rhubarb adds colour and balances the dessert’s richness.

Benjamina Ebuehi reimagines the classic British coffee-and-walnut cake as cookies made with toasted walnuts, browned butter, instant espresso, oats and sugars. The dough is chilled, baked until soft in the centre, then topped with softened white chocolate buttons and walnut halves.

Benjamina Ebuehi shares a Pancake Day recipe for almond frangipane crepes inspired by almond croissants. The crepes are filled with frangipane and flaked almonds, folded, baked until crisp at the edges while remaining gooey in the centre, and served warm with icing sugar and optional lightly whipped cream.

Benjamina Ebuehi shares a citrus and almond loaf cake designed to use leftover marzipan. The butter and marzipan are blended in a food processor, combined with citrus zest and juice, almonds, yoghurt and other baking ingredients, then baked and finished with a citrus icing and toasted flaked almonds.

Benjamina Ebuehi shares a recipe for buttery Viennese finger biscuits dipped in milk chocolate. The dough is made more pipeable with a little milk and a large open-star nozzle, then chilled, baked until lightly browned and finished with chocolate-dipped ends.

Benjamina Ebuehi shares a yoghurt panna cotta topped with honey-softened banana and a tahini-oat crumble. The dessert is designed to satisfy sweet cravings without feeling overly rich, and the extra crumble can be stored as a snack. The panna cotta requires at least two hours to chill, while the crumble is baked separately before serving.

A New Year’s Eve entertaining menu brings together recipes from Thomasina Miers, Honey & Co and Benjamina Ebuehi. It includes smoked-paprika almonds, buckwheat blinis, grapefruit mocktails, juniper and lemon martinis, slow-cooked lamb with sumac salad, and a spiced cranberry and chocolate tart. The menu emphasizes advance preparation, adaptable non-alcoholic drinks and dishes that create an impressive spread without excessive effort.

Benjamina Ebuehi presents a Christmas pistachio and cherry meringue cake made from three pistachio meringue discs layered with pistachio cream and cherry compote. The meringue becomes chewy and cake-like beneath the cream, offering a festive dessert without chocolate, alcohol or dried fruit. The recipe serves 12–16 and includes instructions for baking, assembling and chilling the cake.

Felicity Cloake and Benjamina Ebuehi taste and rate ten supermarket mince pies, judging pastry, fruit content, spice, alcohol notes, texture and value. Mr Kipling’s Signature all-butter mince pies are named the overall winner and best bargain at 49p each. Sainsbury’s and Morrisons perform adequately, while Tesco, Waitrose, M&S and Co-op receive mixed assessments. Asda and Aldi are heavily criticized for appearance, underbaked or floury pastry and sharp citrus flavours, and Lidl ranks lowest overall because of artificial flavour and an unpleasant filling.