From attempting the best-ever Christmas cake to whipping up some brownies as a weekend treat to copying the technical challenge from every episode of GBBO, here at GH we take our baking seriously. With that in mind, it was a no brainer to finally launch our own range of bakeware, tested and approved by the GHI and made with our cake-loving readers in mind.
From 27 September, the brand-new Good Housekeeping Bakeware range will be available at Homebase, both in store and online. The range consists of eight bakeware essentials, including a loaf tin, springform cake tin, fluted tart tin, brownie tin, 12-hole muffin tin, baking tray and two enamel roasting tins.
All of our Good Housekeeping Bakeware (except for the enamel roasting tins) are fridge-, freezer- and dishwasher-safe, oven-safe up to 220°C, rolled at the edges for extra stability, made with heavy-duty carbon steel for durability and warping prevention, and finished with double layer non-stick.
Our two enamel roasting tins, which come in 33cm and 38cm, are fridge-, freezer- and dishwasher-safe, oven-safe up to 220°C, made with vitreous enamel and are suitable for using on direct heat, including induction hobs.
See the full Good Housekeeping Bakeware range
GHI Approved accreditation is an unbiased and independent endorsement only available to products that pass consumer Quality Assessment tests. For the Good Housekeeping Bakeware, the GHI’s rigorous testing process focused on performance, durability, ease of use, design and clarity of packaging/instructions. For each of the bakeware products, the GHI used suitable recipes and scored them on how easy the baked item was released from the tin and if there was any residue remaining. They also scored each product's response to high heat and dishwashing conditions. They also looked at how well each item was baked in order to judge if good heat transfer was present.
Ready to test out the Good Housekeeping Bakeware? Try these delicious recipes...
The GH Bakeware Collection recipes
Orange Drizzle Cake
Packed with flavour, this cake is a sweeter and mellower version of lemon drizzle. You can eat the cake straight after cooking, but for the best texture, we recommend making this cake a day ahead of serving, to allow the drizzle to soak in evenly.
Recipe: Orange Drizzle Cake
Pound Cake
Named because it was classically made with 1lb of each ingredient (we’ve used half a pound for a smaller cake), this easy vanilla sponge is made using what is known as the all-in-one method.
Recipe: Pound Cake
Cheese Scones
This recipe makes generously-sized scones that are a perfect accompaniment to soups or stews. If you want to make smaller scones use a 5cm cutter instead and cook for a slightly shorter time.
Recipe: Cheese Scones
Dundee Cake
This classic cake has a deliciously buttery flavour and slightly crumblier texture than a rich fruit cake. We’ve added a little spice, to add a warming flavour, but you can omit it if you want to make a true Dundee cake.
Recipe: Dundee Cake
Lemon Olive Oil Cake
Deliciously squidgy and dairy-free, this uniquely flavoured bake is like a Mediterranean version of lemon drizzle cake. For the best texture, make this cake at least a day ahead to allow the syrup to soak through evenly.
Recipe: Lemon Olive Oil Cake
Parkin
Although you can eat this classic Yorkshire specialty as soon as it’s cooled, it gets softer and more delicious over time, so we recommend making it at least a day in advance, to give it time to mature and for the oats to soften.
Recipe: Parkin
Madeira Cake
This classic cake, which gets its name because it was traditionally served with Madeira wine, is a little firmer and close-textured than a regular sponge. It’s delicious sliced and served with a cuppa (or aperitif) and is ideal for using as a trifle sponge.
Recipe: Madeira Cake
