Three Ingredient Baking

Clever and surprising cakes, breads, biscuits and desserts, with just three ingredients per recipe.

It is often said ‘Three is a magic number’ and here’s proof! These unique baking recipes each contain exactly three ingredients; no fussy seasonings, fiddly decorations or hidden extras.

Ideal for busy people on small budgets, these 100 fast, easy and affordable bakes are simple to magic up at the very last minute. By happy accident, some are low-sugar or gluten-free, while others are unapologetically indulgent. The alchemy in this book will amaze and astound you. Sure to become classics-

- Almost-instant Christmas cake
- Bread made from ice cream
- 40-second meringues
- Banana bread baked in a slow cooker
- Muffins magicked from ginger beer

Simple, effective and addictive- once you start baking in this way, you won’t look back!

Author Biography

Sarah Rainey has been baking, cooking, eating, writing and thinking about food for as long as she can remember. Originally from Belfast, she studied Law at Cambridge, lived in Madrid for a while and has been a national newspaper feature writer, based in London, for the past seven years.

She edited How to Jug a Hare- The Telegraph Book of the Kitchen, in 2015. In her day job, she writes on a range of diverse subjects, from new-fangled kitchen gadgets to people who keep pet goats. One day she dreams of opening a tea shop selling freshly baked cakes, scones and biscuits. Her foodie achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 traybakes in a single weekend (and surviving to tell the tale).