Nadia Bakes

Phindile Mothiba April 28, 2025 Comments Disabled

Season 1

Nadiya Hussain shares her love of baking with some of her favourite recipes. From everyday treats to indulgent desserts, these are guaranteed to bring a little joy into your life.

Show Time

Mon 11:30 & 22:30 | Tue 14:00 | Wed 09:30 | Thu 18:00 | Fri 10:30 & 23:00 | Sat 07:00 | Sun 13:30

Episode 9

Nadiya Hussain shares her favourite biscuits and bites to snack on at any time of the day. Nadiya believes that a homemade biscuit is one of life’s greatest pleasures, so she kicks off with her deceptively simple but extremely beautiful Italian-inspired amaretti biscuits. They are so easy to make and the perfect treat to have with a cup of tea. Next, Nadiya breaks all the rules with her insanely wicked but ridiculously tasty chicken doughnuts, deep fried for the ultimate crunchy exterior and topped with a spicy savoury dust. Who says doughnuts have to be sweet? Also on the menu is a colourful tray bake, laced with ginger and turmeric for the perfect bite-sized pick me up. Finally, Nadiya shares her recipe for her chocolate-dipped Florentines. Biscuit meets brandy snap – these little delights are elegant, simple and moreish. And Nadiya showcases the skills of young baker Lungi Mhlanga, who is leading the doughnut revival from her London pop-up.

Episode 8

Nadiya Hussain takes things up a baking gear as she turns her attention to stunning celebration bakes. Having won The Great British Bake Off and baked the Queen’s 90th birthday cake, Nadiya is a true expert when it comes to elaborate cakes to mark a special occasion. First up is a spectacular eight-layered honey cake with a heart on top that has birthday written all over it. At a glance this bake looks fiendish, but with Nadiya’s fool-proof tips and tricks, it is achievable for even the novice baker. Next is Nadiya’s sparkly king cake – enriched dough filled with a luxurious praline cream, inspired by the New Orleans Mardi Gras and so perfect for a party. In this episode, Nadiya also turns her attention to the religious calendar, as she shares her recipe for the ultimate hot cross buns. With a pink cross on top and stuffed full of jam, these buns are so delightful they could be baked and enjoyed at any time of the year! And for the series finale, Nadiya wows with a spectacular Swedish biscuit tower. Decorated in edible flowers, and with a stash of chocolates hidden inside, it is the ultimate festive centrepiece. Nadiya also showcases the extraordinary skills of Nastassja Lusengo, whose jaw-dropping wedding cakes are like works of art.

Episode 7

Nadiya Hussain turns her attention to baking on a budget. Baking spectacular treats can be pricey, and after a strained 2020, many of us are looking for ways to tighten the purse strings. Nadiya believes you can create something delicious without breaking the bank or compromising on flavour – one of her golden rules is never throw anything away, so her potato rosti quiche uses leftover ingredients that many of us having knocked around in the fridge to create a scrumptious family meal on a shoestring. Baking bread always offers value for money, and Nadiya’s fluffy onion pretzels are the ultimate satisfying cheap snack. Next, Nadiya’s rhubarb and custard kisses turn a few store-cupboard staples into beautiful little biscuits that are pretty enough for a special occasion. Next, Nadiya’s rhubarb and custard kisses, rich, indulgent, and rustled up for a fraction of the price you would pay in a restaurant. And master baker Richard Bertinet shares his recipe for frugal but irresistible cinnamon buns.

Episode 6

Nadiya Hussain focuses on something close to heart – baking delicious treats to share with loved ones. Nadiya comes from a huge family, so baking for others has always taken centre stage in her own home. She kicks things off with her epic chilli and cranberry brioche wreath, featuring fluffy indulgent dough balls surrounding an entire baked camembert cheese, creating the ultimate tear and share. Over the years, Nadiya has become an expert in catering for big family gatherings, and she has learnt that there is nothing better for impressing guests than a gigantic stack of delicious desserts. Her mini pecan pies filled with clotted cream ensure that everyone has their own little parcel of perfection. Next up is a cheat’s bread and butter pudding, using ice cream and shop-bought croissants to slash the traditional cooking time without compromising on flavour. This easy recipe is one of Nadiya’s go-to family favourites and a big hit with her kids. To finish, Nadiya wows with her mango and black pepper cranachan, a spectacular dessert that is a cinch to make and a joy to share, perfect for warm, lazy days. And pastry expert and cookery writer Ravneet Gill showcases the art of handmade puff pastry, a key component in her signature mille-feuille.

Episode 5

Nadiya Hussain turns her attention to an ingredient that many people find irresistible – chocolate. Nadiya shares four recipes of pure, unadulterated, chocolatey bliss. First up, it is a brownie – but not any old brownie – this is Nadiya’s ultimate Money Can’t Buy You Happiness Brownie. Three epic layers of indulgence, starting with the rich brownie base, followed by caramel and hazelnuts and a luxurious cheesecake topping to finish. Next, Nadiya gives the American fruit cobbler a chocolatey twist, creating the perfect stress-free family pudding. Nadiya’s elegant snack-sized treacle and star anise madeleines, inspired by her own childhood memories, are the perfect fix for days when only chocolate will do, and her final bake is nothing short of magical – a decadent chocolate and caramel flan that bakes itself upside down in the oven. And chocolatier Aneesh Popat shares his love of this extraordinary ingredient as he bakes a magnificent chocolate tart.

Episode 4

Nadiya Hussain reminds us of all that baking isn’t just about cake as she shares her savoury bakes. Nadiya loves a pie, and her chicken and pink peppercorn pithivier – with a whole brie hidden inside – is simply spectacular. Next, Nadiya turns her attention to bread, but instead of making a simple loaf she goes all out with a cheeky pepperoni pull-apart, a brilliantly creative recipe that has all the flavours of pizza and is so much fun to tear and share. Nadiya’s next recipe involves throwing the rulebook out of the window and baking noodles. Her chicken teriyaki noodle one-pan wonder is so easy, super speedy and the perfect fuss-free midweek meal. Finally, Nadiya reminds us of all that the joy of baking can come from mastering the basics, so she teaches us her foolproof shortcrust pastry, which she then uses as a delicious base for a bright and beautiful tomato and anchovy galette. And master baker Dan Nemeth shows how to make his award-winning beetroot sourdough loaf at his bakery in Ingleton, North Yorkshire.

Episode 3

Nadiya turns her attention to indulgent desserts to end any meal in style. We all love a cheesecake, and Nadiya kicks things off with her frozen, no-cheese cheesecake, bursting with banana and blueberries. It is the ultimate centrepiece – and it is vegan too! Next up is Nadiya’s husband’s absolute favourite, a modern take on the retro jam roly poly, served with lashings of steaming custard and best eaten curled up on the sofa – comfort food that is guaranteed to lift your spirits. Nadiya also gives us a taste of the Middle East with her take on delicious Lebanese bite-sized treats – perfect parcels of filo pastry, stuffed with a glorious, thickened cream and laced with orange blossom and saffron syrup. Finally, Nadiya shares her tips and tricks for her picture-perfect tutti-frutti pavlova. And award-winning pastry chef Joakim Prat showcases his spectacular choux pastry eclairs.

Episode 2

Episode 1

Nadiya Hussain presents her favourite recipes for classic bakes with a twist. Everyday cupcakes are transformed into ice cream-flavoured, fun-filled treasures that are guaranteed to make you smile. A traditional scone is given a modern remix in a blueberry scone pizza that might just change the way you think about cream teas forever, while a spicy Asian kick takes a traditional toad-in-the-hole to a new level to create a comforting savoury classic. Finally, the traditional sponge is taken up a notch with mango and coconut flavours that are quite simply sunshine on a plate.

Across the series, Nadiya also shines a spotlight on the skills of some of the country’s incredible bakers and pastry makers. This week, pastry maestro and Instagram sensation Julie Jones shows her awe-inspiring pie decorations that are edible works of art.