HeyJaredHelen Goh
- Indexed articles, last 90 days
- 14
- Latest publication
- Oct 2, 2026
- Outlet visibility, for The Guardian
- Top 1K sites
- Earliest in this view
- Jul 10, 2026
Latest articles
Helen Goh’s recipe for flourless walnut, date and espresso cake - AOL (opens the original)
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There’s enough dark chocolate in this gluten-free cake to put it firmly in chocolate cake territory, but the hero flavour comes from the sweet, creamy nuttiness of walnuts, so it’s important to use very fresh ones, because stale walnuts can quickly turn bitter. The dates bring a deep, caramel richness, while the espresso pulls everything back from being overly sweet. Despite all that richness, the cake is wonderfully light in texture. Serve with creme fraiche and perhaps some poached pears, if y
Helen Goh’s recipe for blackcurrant and vanilla finger buns - AOL (opens the original)
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Soft, feather-light and topped with a thick strip of icing: few things are as irresistible to me as an iced finger bun. Here, I’ve flavoured the fondant with blackcurrant jam, which lends a gentle tartness to balance the sweetness, though almost any good-quality jam will work. A simple tanzhong (a cooked flour-and-milk paste) gives the buns their wonderfully fluffy crumb and keeps them soft for longer. For a more indulgent version, split the buns along the top and fill with whipped cream and a s
Helen Gohâs recipe for blackcurrant and vanilla finger buns | The sweet spot (opens the original)
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Everyone loves an iced finger bun, but these light and moist bakes with a blackcurrant fondant topping might be your new favourite afternoon treat Soft, feather-light and topped with a thick strip of icing: few things are as irresistible to me as an iced finger bun. Here, Iâve flavoured the fondant with blackcurrant jam, which lends a gentle tartness to balance the sweetness, though almost any good-quality jam will work. A simple tanzhong (a cooked flour-and-milk paste) gives the buns their wo
Helen Gohâs recipe for brown butter apple and blackberry bars | The sweet spot (opens the original)
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A bar for the bountiful season, with a rubbly oat crust, a soft fruit filling and a crisp topping September is always a wistful time for me. Summer has all but slipped away, the days are noticeably shorter and the children are heading back to school. But there is comfort, too, in settling back into familiar routines. These bars, with their buttery oat crust, soft fruit filling and crisp, golden topping, are just the sort of thing to have waiting for whenever everyone drifts home. I like to use a
Helen Goh’s recipe for brown butter apple and blackberry bars - AOL (opens the original)
Read excerpt
September is always a wistful time for me. Summer has all but slipped away, the days are noticeably shorter and the children are heading back to school. But there is comfort, too, in settling back into familiar routines. These bars, with their buttery oat crust, soft fruit filling and crisp, golden topping, are just the sort of thing to have waiting for whenever everyone drifts home. I like to use a mixture of apples – some that soften and collapse into the filling, others that hold their shape
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For The Guardian, the outlet · Measured Aug 1, 2026
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