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Michelle Darmody

Michelle Darmody

The sweetest of treats from our queen of cakes

Summer pudding

Michelle Darmody: How to bake the ultimate summer pudding

This was originally it was served in health spas in the 18th century.

Sat, 31 May, 2025

Sliced Focaccia Bread on a cutting board- traditional overnight fermented, Italian style.

Michelle Darmody: How to bake focaccia and the mistakes to avoid

I find there is a particular tactility when working with focaccia dough

Sat, 24 May, 2025

Portion of semifreddo cake

Michelle Darmody: How to bake semifreddo — an affogato in cake form

This dessert is still popular in Italy

Sat, 17 May, 2025

Eclair cake with butter cream

Michelle Darmody: How to bake profiteroles and the mistakes to avoid

Once you have filled the buns, it is best to eat them within a few hours as they begin to get soft and squishy.

Sat, 03 May, 2025

Delicious looking Millefeuille with pastry cream and raspberry

Michelle Darmody: How to bake the perfect crisp but squishy custard slice

I tend to bake the pastry a little darker for this recipe than I would usually bake puff pastry. It adds crispness.

Sat, 26 Apr, 2025

Banofee cake. Banana and caramel cake,

Michelle Darmody: How to make banoffee pie, an easy no-bake dessert

This is a good crowd pleaser after any dinner

Sat, 12 Apr, 2025

Lemon cheesecake

Michelle Darmody: How to bake citrus oat slices and the mistakes to avoid

Oats are packed with soluble fibre and a wide variety of minerals and vitamins

Sat, 05 Apr, 2025

Cookies

Michelle Darmody: How to make quick and easy cookies for Mother's Day

Younger members of the family can help with the cookie cutting and icing.

Sat, 29 Mar, 2025

lemon - pistachio cake

Michelle Darmody: How to bake a pistachio loaf and the mistakes to avoid

Pistacho seems to be eveywhere at the moment — here's how to enjoy it in cake form

Sat, 22 Mar, 2025

Raw pistachio, coconut and lime cheesecakes

Michelle Darmody: How to make a lime traybake to feed a dozen people

Using the zest of citrus fruit adds an intensity of flavour that is difficult to replicate with juice alone

Sat, 15 Mar, 2025