Lebanese-born Tarek Malouf, who moved to London when he was two: "People are rediscovering the fun you can have making things yourself, and you get more adulation from friends and family when you bring in cookies or a big cake, rather than savoury food. There's more of a ‘wow’ factor, and people are always excited."

 
HONEY CORNBREAD CUPCAKES
(Makes 12)
Using cornmeal to make cornbread was something the early European settlers in America learned from the Native Americans they encountered. These cupcakes are sweet, denser than our normal sponges, and have a tangy cream cheese frosting flavoured with honey.
 
For the cupcakes:

• 170 g yellow cornmeal
• 135 g plain flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 110 g caster sugar
• 1 tsp salt
• 2 large eggs
• 235 ml whole milk
• 115 g unsalted butter, melted
• 60 g runny honey

 
For the frosting:

• 340 g unsalted butter, softened
• 75 g runny honey
• 285 g icing sugar
• 150 g full-fat cream cheese, cold

 
To make the cupcakes, preheat the oven to 175 C, and line a 12-hole deep muffin tin with paper muffin cases.
In a large bowl, mix the cornmeal, flour, baking powder, cinnamon, nutmeg, sugar and salt together thoroughly.
Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the eggs, milk, melted butter and honey together on a medium speed until very well combined. Add the dry ingredients on a low speed in one slow but steady addition. Mix thoroughly but don't overbeat.
Bake for 20 minutes, or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
To make the frosting, in the bowl of a freestanding electric mixer with the paddle attachment, or using a hand-held electric whisk, beat the butter for a minute to loosen it up, then add the honey and beat for a minute. Slowly add the icing sugar on a low speed until incorporated and beat for two to three minutes until light and fluffy. Add the cream cheese and mix briefly until incorporated - don't overbeat or it will split and become runny.
Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife or spoon and making a nice swirl of frosting on each one.


EARL GREY TEA PIE
(Makes a 23 cm pie)
Tea in the Europe and America is drunk often, but almost always iced and sweet. We have used Earl Grey tea to give added flavour to this recipe, but any black tea of your choice can be used. If you're not using Earl Grey, which is flavoured with bergamot, you can omit the grated fruit zest.

 

• 500 g block shortcrust pastry, or 375 g ready-rolled shortcrust pastry
• 225 g unsalted butter, softened
• 430 g caster sugar
• 8 large egg yolks
• 175 ml strong Earl Grey tea, lukewarm
• 1 tbsp fresh lemon juice
• 1 tsp grated mandarin zest (or orange zest)
• 2 tbsp plain flour
• 11/2 tsp yellow cornmeal
• ½ tsp salt

 
Preheat the oven to 175 C. If using shop-bought pastry, roll it out on a lightly floured surface until it is about 5mm thick and line a 23cm pie dish. Crimp the edges to suit your decorative style and chill in the fridge for one hour.
Using a mixer, cream the butter and sugar together for around five minutes on a medium-high speed until light and fluffy.
Add the egg yolks, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Carefully add the tea, lemon juice and mandarin zest to the mixture and mix in well. On a low speed, add the flour, cornmeal and salt - don't overbeat at this stage.
Pour the filling into the pie crust and bake for about 45 minutes. The pie should be quite firm, but still have a little wobble when you move the dish. Cool completely before serving - it will set as it cools down.


BROWNIE PUDDING
(Makes a 23 x 32cm tin, to scoop or serve as desired)
This baked pudding ends up with a soft brownie-like texture and is incredibly easy to make, as it doesn't really require much in terms of assembly and mixing. Once it's ready, the top will be firm to the touch, but the middle will still be soft and gooey, so the skewer test shouldn't be used here.
 
For the pudding:

• 245 g plain flour
• 31/2 tsp baking powder
• ¾ tsp salt
• 295 g caster sugar
• 30 g cocoa powder
• 250 ml evaporated milk
• 2 tsp vanilla extract
• 50 g butter, melted
• 200 g chopped pecans

 
For the topping:

• 275 g soft light brown sugar
• 60 g cocoa powder
• 750 ml hot water (boil then let cool slightly)

 
Preheat the oven to 175 C/Gas 4. Grease a 23 x 32 cm tin with butter.
To make the pudding, whisk together the flour, baking powder, salt, sugar and cocoa in a bowl.
Using a mixer, beat the evaporated milk, vanilla and melted butter into the dry ingredients until smooth. Fold in the pecans by hand and spread the mixture evenly in the tin.
To make the topping, mix the brown sugar and cocoa together and sprinkle over the mixture in the tin. Pour the hot water over the entire pudding.
Bake for 40-45 minutes, until the top is firm to touch. Leave to stand for five minutes before serving