Baking Favourites from Le Creuset

We asked the experts over at Le Creuset for some of their favourite recipes so you can bake them up at home!

Using Le Creuset toughened non-stick bakeware will make sure you get the perfect bake every time.

So, grab your apron and a whisk; it's time to become a baking whizz. Choose from Honeycomb Crunch Muffins and Zesty Lemon Drizzle Cake - or make both!

HR Le Creuset Bakeware Mini Muffins Honeycombe 9256

Caramel-flavoured mini muffins with luscious vanilla frosting, topped with crunchy honeycomb sprinkles.
Makes 12 muffins
Preparation time: 10-15 minutes
Cooking time: 15-20 minutes


For the Honeycomb:
50g caster sugar
1 tbsp golden syrup
1 tbsp water
¾ tsp bicarbonate of soda or 55g ready made cinder toffee/honeycomb

For the Muffins:
115g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
40g light brown sugar
5 tbsp full-cream milk
4 tbsp caramel condensed milk or dulce de leche (see Cook’s notes)
1 medium egg
40g melted butter

For the Frosting:
25g butter, softened
85g icing sugar
½ tsp vanilla extract
2 tsp milk


1. Line a ½ litre shallow dish with baking parchment.
2. Melt the sugar with the syrup and water in a small pan over a low heat until dissolved. Bring to a gentle simmer and cook for 3-4 minutes until the syrup turns a golden brown and has developed a caramel aroma. Take care not to let the syrup go too dark or the honeycomb will become bitter.
3. Stir in the bicarbonate of soda with a quick beating motion and pour into the lined dish. Take care as the mixture will be very hot and will foam up very quickly. It will continue to foam in the dish for a short while then subside a little before setting.
4. After about 45 minutes, when the mixture is completely set, remove the block from the dish and place into a large air tight container until required. Don’t worry if it breaks in the process.

1. Preheat the oven 200°C/180°C fan/Gas Mark 6
2. In a medium bowl mix together the flour, baking powder, bicarbonate of soda and sugar.
3. Measure the milk in a jug then whisk in the caramel condensed milk, egg and the melted butter.
4. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Combine everything together to make a batter.
5. Spoon the batter mixture equally between the mini muffin tray cups. Bake in the centre of the oven for 8-10 minutes until golden brown and well risen.
Remove from the tin and cool.

Frosting & finishing
1. Combine the butter with the icing sugar. Add the vanilla with the milk and beat for 3-4 minutes until light and fluffy.
2. Spread the frosting onto the cooled muffins.
3. Break up the honeycomb into small pieces and sprinkle over the top of the frosted cakes. Consume on the same day as baking.

Cook’s notes
Dulce de leche is made from milk that has been sweetened and then slowly heated to give a caramel flavour and colour. It is widely available in the baking aisle of most supermarkets.

2lb Loaf Tin Zesty Lemon Drizzle Cake

Moist, buttery and full of zesty lemon flavour. Made with a few simple ingredients, this delicious cake is easy to make and bake.
Serves 6-8

280g softened butter plus a little extra to grease the dish
280g unbleached (golden) caster sugar
5 eggs
2 tsp vanilla extract
280g self-raising flour
1½ tsp baking powder
Zest of 2 lemons
50ml lemon juice
4 tbsp soured cream

For the Icing:
175g icing sugar
Zest and juice of 1 lemon

1. Pre-heat the oven 180°C/160°C fan/Gas Mark 4.
2. Line the base of the loaf tin with a strip of baking paper.
3. Cream together the softened butter and the sugar until light and fluffy. Beat in the eggs one at a time. Sift in the flour with the baking powder and combine.
4. Beat in the lemon zest, juice, soured cream and vanilla extract.
5. Pour the mixture in to the lined tin and smooth over the top with a spatula. Bake in the centre of the oven for 50-55 minutes until the top is golden brown and the middle springs back when pressed.
6. Leave to cool for 15 minutes before turning out of the tin and placing on a serving dish.
7. To make the icing: Put the icing sugar into a bowl, mix in half of the lemon zest and enough juice to make an icing with the consistency that will just coat the back of a spoon. Drizzle the icing over the warm cake allowing it to run down the sides and decorate the top with the remaining zest. Allow to cool and the icing to set before slicing.

See the full collection of bakeware from Le Cresuet on Cook, Lower Ground Floor.

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