From the sweet to the spectacular, Helen Goh’s irresistible bakes are happiness in a tin

A modern take on a timeless classic, this victoria sponge recipe is still packed with plenty of fruity flavour but without the sugar. SERVES 8-10 PREP 30 mins plus cooling COOK 20 mins EASY V 200g uns

SERVES 8-10 PREP 20 mins plus cooling COOK 1 hr 10 mins EASY V ❄ 100g blanched hazelnuts, roughly chopped175ml extra virgin olive oil, plus extra for the tin200g 70% dark chocolate, roughly chopped5 e

Dessert doesn’t need to be devilish. These puds all contain fruit for a nutrient boost, while remaining deliciously indulgent

Sweet treats whipped up from the cupboard

MAKES 8 PREP 10 mins plus cooling COOK 15 mins EASY V 50g butter, melted then cooledslightly, plus extra for the mould1 egg50g caster sugar1 tsp honey50g self-raising flour 1 Heat the oven to 210C/190