Baked in One – Eloise Head, (aka Fitwaffle) is known to some 10 million (yes, 10 million!!) followers on her social media platforms, and has built such a following for her fun, simple and indulgent bakes. She’s a personal trainer, turned food ‘influencer’, turned baker. Her recipes are so quick and simple (and boy, can she talk fast when she’s filming a reel!) and incredibly tempting.
Baked in One is her second cookbook (her first book Fitwaffle’s Baking It Easy was a Sunday Times bestseller), and her new book gives 100 easy cakes and bakes that each can be made in the same tin, a 20cm square one. Eloise has a passion for fitness and nutrition, resisting the idea that you can’t enjoy the foods you love and stay healthy at the same time. Lots of the recipes in the book have less than five ingredients, such as Chocolate Chip Cookie Magic Bars and Speculoos Cheesecake, as well as show-stopping creations to wow your friends and family. She’s also created some seasonal bakes for special occasions – but I warn you, you’ll want to make her Gooey Easter Egg Brownies all year round! ‘Fitwaffle’s Baked In One’ by Eloise Head is available in hardback now (Ebury Press, £22) Photography by Faith Mason. In the meantime, here are a couple of recipes to tempt you to buy a copy. Find Eloise on Instagram @fitwaffle and @fitwafflekitchen and on TikTok, Facebook and YouTube @fitwaffle
Chocolate Hazelnut Cookies and Cream Bars
Makes 16 (15 mins, plus 1 hour 20 mins chilling)
For the base and filling:
220g (7.7oz) cookies and cream biscuits (I use Oreos)
60g (4 tbsp) unsalted butter, melted.
400g (11/3 cups) chocolate hazelnut spread (I use Nutella), melted.
For the topping:
30g (2 tbsp) unsalted butter, softened.
115g (4oz) full-fat cream cheese, at room temperature
260g (generous 2 cups) icing (powdered) sugar, sifted.
For the base and filling:
- Line a 20cm (8in) square baking tin with non-stick baking paper.
- Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush them with a rolling pin. Set aside 20g (0.75oz) of crushed Oreos for the topping. Tip the rest into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon.
- Pour the melted chocolate hazelnut spread over the top, smoothing it out gently to the edges. Freeze for 20 minutes.
For the topping:
- In a medium bowl, using an electric hand mixer, beat the butter, cream cheese, and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer.
- Sprinkle the reserved biscuit crumbs evenly over the top, then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy!
- Store in an airtight container in the refrigerator for up to 3 days.
Salted Caramel Fudge Makes 64 pieces.
20 minutes + 3-4 hours chilling
“This is my all-time favourite fudge flavour. It’s sweet, creamy, salty and crumbly all at the same time. It just melts in your mouth with a burst of flavour. It only requires 5 ingredients and it’s super quick and easy to make. Perfect as a gift (if it makes it out of the house without being eaten that is).”
1 x 397g (14oz) can of condensed milk.
120g (4.5oz) unsalted butter
250g (11⁄4 cups) light brown sugar
270g (9.5oz) white chocolate, broken into pieces.
1⁄2 tsp flaky salt + extra for sprinkling
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Put the condensed milk, butter, and sugar into a large saucepan and warm over low–medium heat, stirring constantly with a rubber spatula until everything has melted and the sugar has dissolved. Turn up the heat to medium–high and continue to stir until the mixture bubbles constantly and thickens.
- Add the white chocolate and salt and stir continuously until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.
- Pour the mixture into your prepared tin and smooth it out to the edges, then sprinkle over flaky salt and chill in the refrigerator for 3–4 hours until set. Cut into 64 x 2.5cm (1in) squares and enjoy!
5. Store in an airtight container in the refrigerator for up to 5 days.
The Seasoned Gastronome