These cakes have the perfect soft, gooey centre. You can enjoy their choc-maltiness straight out of the ramekins or turn onto a plate and serve with ice cream or custard and a drizzle of Saunders’ Malt Extract. They can be made dairy-free too!

Dried fruit and spice is such a nostalgic flavour combination and the glossy Malt Glaze make these buns irresistible.

Bread and butter pudding has always been a great way to use up leftover stale bread, so this Easter if you don't quite get through your intended intake of hot cross buns, split them in half, spread with malted butter and soak them in a thick custard to bring them back to life.

A special Saunders’ take on a traditional favourite. The tartness of the lemon is perfectly balanced by sweetness from the Saunders' Malt Extract and the Lemon Malt Syrup is extra tasty.

Perfect for a party, these fluffy cupcakes have the most delicious frosting.

A simple no bake pie shell filled with sliced banana and a sweet malt custard. There’s minimal cooking involved and it’s more just a matter of letting the fridge do most of the work for you.

Great as a lunch box snack or on a brunch platter. Lemon Malt Drizzle Icing make these muffins extra special.

The winning secret to this cake is the malted frosting with sea slat flakes. Try and stop at one slice.

These scrolls are perfect to serve for a weekend breakfast. The overnight rest makes the dough easier to shape and adds more flavour but if you can’t wait, after the first hour of proofing you can skip the refrigeration step.