First you will need 1 pot , 1 spoon, 2 cups of sugar , 1/4 cup water, 1/4 cup lemon juice, 1/4 cup of honey

2: Put all the ingredients in the pot and over a low heat bring to the boil, its give and take on the time but i had it on there for around 45mins you want it to be caramel in colour and caramelizing.

Ready in 15 minutes, serves 4 to 6.

These are so good they should be banned! It’s the sour cream that makes them extra special – you can remove if desired and they still work well.

• 2 cups flour
• 2 tbsp sugar
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 cups buttermilk
• 100g lite sour cream
• 2 large eggs
• 3 tbsp butter, melted and cooled slightly
• 1 tsp grated lemon zest
• 2 tsp vegetable oil

1. Adjust oven rack to middle position and heat oven to 100ºC. Spray wire rack set inside baking sheet with nonstick cooking spray. Place in oven.

2. Whisk flour, sugar, salt, baking powder and baking soda together in medium bowl.

3. In a second medium bowl, whisk together buttermilk, sour cream, eggs, melted butter and lemon zest.

4. Make a well in centre of dry ingredients and pour in wet ingredients. Gently stir until combined (batter should remain lumpy with a few streaks of flour). Do not over-mix. Allow batter to sit for 10 minutes before cooking.

5. Heat 1 tsp oil in a 30cm nonstick pan over medium heat until simmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on the bottom and sides of pan. Using a ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set and the first side is golden brown and bubbles on surface are beginning to break. Using a thin, wide spatula, flip pancake and continue to cook until second side is golden brown – about 2 minutes longer.

6. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using oil as necessary.

Cook’s tip:
Serve with grilled bacon, fresh slices of banana and maple syrup on top. Experts say heating the maple syrup slightly improves the whole experience. Most importantly, get real maple syrup for these super pancakes.

Ready in 1 hour and 20 minutes, makes 1 x 20cm cake.

If you’ve never baked a cake, this is a great “no fail” recipe to start your baking career with.

Apart from slicing the mango, all the remaining ingredients are stirred together in a bowl for 10 to 20 seconds and that’s it!

• 1 firm ripe mango
• 3/4 cup caster sugar
• 2 eggs, lightly beaten
• 125g buttermilk or natural yogurt
• 125ml sunflower oil
• 1/2 cup desiccated coconut
• 1-2 tsp vanilla paste
• 1 1/2 cups flour
• 2 tsp baking powder
• 2 tbsp icing sugar, sifted
• Serve with lightly sweetened whipped cream and finely grated lime zest

1. Use a 20cm cake tin. Grease the tin and line the base with baking paper. Preheat the oven to 180ºC.

2. Peel the mango. Cut the flesh away from the stone and discard. Thinly slice the fruit and arrange over the bottom of the cake tin.

3. Place the sugar, eggs, buttermilk or yoghurt, oil, coconut and vanilla in a  large bowl and stir until smooth and mixed thoroughly. Sift in the flour and baking powder and fold into the mixture.

4. Spoon the mixture over the mango and smooth the top. Bake for 45 to 50 minutes or until golden brown and firm to the touch. Leave the cake in the tin for15 minutes, then turn out onto the rack of a grill tray, mango-side up. Peel off the baking paper. Preheat grill.

5. Dust the cake thickly with icing sugar and place under the hot grill for 3 to 4 minutes or until the sugar has mostly melted. Leave to cool on the rack.

6. Transfer the cake to a plate and serve with lightly sweetened whipped cream and a little finely grated lime zest. Any leftover cake can be covered with cling film and kept in the cake tin for up to 2 to 3 days.

Cook’s tip:
For the best flavour, we used Equagold vanilla paste from the supermarket.