It’s 10 years since hobbyist baker Jane Dunn started her career with a modest food blog. Since then, her status has risen, like her delicious cakes, to social media stardom and sent her books into the bestselling stratosphere.

Now described as the ‘Mary Berry of the Instagram age’, her debut book, Jane’s Patisserie, became the fastest-selling baking book of all time, selling 44,000 copies in its first three days after publication, followed by other bestsellers and a social media following of more than two million.

Dunn, now 31, whose idols growing up were Dame Mary Berry and the Hairy Bikers, finds the sweet treats baking success quite surreal. “It was something I just started as a hobby and I can’t quite comprehend the fact that I’m still doing this 10 years on, with four books and millions of people following my journey.”


Cookie dough bars

Credits: PA;

Ingredients:

(Makes 16)

125g unsalted butter, at room temperature

125g soft light brown sugar

397g tin condensed milk

2tsp vanilla extract

400g plain flour, heated and cooled

½tsp sea salt

200g chocolate chips of choice

For the topping:

150g milk chocolate

150g dark chocolate

150g double cream

Method:

1. Line a 23-centimetre square tin with parchment paper.

2. In a bowl, mix the butter and sugar together to combine. Add the condensed milk and vanilla extract and mix again. Add the heated and cooled flour, sea salt and chocolate chips and mix again. Press this cookie dough into the bottom of the lined tin, evenly.

3. For the topping: Add the milk and dark chocolates and double cream to a heatproof bowl. Heat in the microwave on low, in 30-second bursts, stirring well each time, until smooth.

4. Pour this over the cookie dough, then set the bars in the fridge for at least four hours, but preferably overnight. Slice and enjoy.


Apple crumble cake

Credits: PA;

Ingredients:

(Serves 15)

For the crumble:

120g plain flour

60g caster sugar

60g chilled unsalted butter, cubed

For the cake:

500g cooking apples (peeled/chopped weight)

350g soft light brown sugar

300g unsalted butter, at room temperature

300g self-raising flour

6 eggs

1tsp ground cinnamon

For the buttercream:

250g unsalted butter, at room temperature

500g icing sugar

1tsp ground cinnamon

Method:

1. Preheat the oven to 180ºC/160ºC fan and line two deep 20-centimetre cake tins with parchment paper.

2. Add the flour, caster sugar and butter to a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Set aside.

3. Cube the apples into two centimetre pieces and pour into a new bowl. Cover with 50 grams of the soft light brown sugar and mix.

4. In a new bowl, beat the butter and remaining light brown sugar together until combined. Add the flour, eggs and cinnamon and mix until smooth. Fold through the apples. Divide evenly between the two lined tins, then sprinkle a layer of crumble onto each cake (about half a centimetre deep). Bake in the oven for 40-45 minutes. Leave to cool fully in the tins.

5. Sprinkle any spare crumble mixture onto a lined tray and bake in the oven for 15 minutes. Leave to cool.

6. Beat the butter on its own for a few minutes, then add the icing sugar and cinnamon and mix until fluffy. Transfer to a piping bag with the piping nozzle of your choice fitted and pipe half onto the first sponge. Top with the second sponge. Pipe on the rest of the buttercream and sprinkle with the baked crumble.


Frying pan pizzas

Credits: PA;

Ingredients:

(Serves 2)

400g plain flour, plus extra for dusting

7g dried active yeast

2tbsp olive oil

250-275ml water

Pinch of salt

For the toppings:

400g tin chopped tomatoes

1tsp chilli flakes

1tsp dried oregano

1tsp garlic powder

1tsp onion powder

2tbsp olive oil

50-100g mozzarella, grated

Other toppings (optional):

Roasted veggies

Cooked sausages

Pepperoni

Ham

Cooked chicken

Method:

1. Add the flour, yeast, oil and 200ml of the water to a bowl with the salt and bring together with a spatula. Gradually add the rest of the water if needed until you have a slightly sticky dough. Tip this onto a floured surface and knead for 10 minutes until the dough is smooth and soft and no longer sticky. Place the dough in a lightly oiled bowl, cover with clingfilm and leave to rest for 30 minutes.

2. While the dough is resting, add the chopped tomatoes to a bowl with the chilli flakes, dried oregano, garlic powder and onion powder and stir to combine. Prepare your other toppings if required.

3. Split the dough into two pieces and roll each one into a circle about 23-25 centimetres in diameter.

4. Heat a large ovenproof frying pan over a high heat and add one tablespoon of oil. Place one of the circles of dough into the heated pan, then spoon over half of the tomato mixture.

5. Sprinkle on the cheese, any other toppings you are using and fry for one to two minutes until the bottom is golden.

6. Transfer the pan to your grill and grill for two to three minutes until the top is cooked, the cheese is melted and it looks delicious. Repeat with the second piece of dough and remaining toppings

Jane’s Patisserie: Easy Favourites by Jane Dunn is published by Ebury Press