Bake Off‘s very first winner, Edd Kimber, shares his recipes for some extra special traybakes, from a strawberries-and-cream-topped slab of scone to a giant grapefruit meringue pie

Strawberry & Clotted Cream Slab Scone

Edd says: “British folk can’t agree on how to correctly pronounce the word scone or even whether the jam or cream should go on first, so this slab scone will be sacrilege for some, but I love it, as it turns a dainty afternoon tea staple into a perfect dessert.”

Grapefruit Meringue Pie

Edd says: “The classic citrus tart filling can be made a few different ways. You can make a custard that is baked in the oven, a stovetop curd or a butter-rich citrus cream. While I have love for each of these methods, more and more I want something a little simpler. This recipe uses the easier pastry cream method. The grapefruit custard is made on the stovetop, using cornflour to thicken the custard, which makes the filling more foolproof.”

Peppermint Chocolate Slices

The combination of chocolate and peppermint is heavenly and this recipe. Technically a refrigerator cake, it is incredibly easy to make, even if it has a couple of different elements to prepare

Chocolate & Cardamom Carrot Cake with Brown Butter Cream Cheese Frosting

Edd Kimber’s interpretation of carrot cake has vaguely Scandi spicing and the best brown butter cream cheese frosting you’ve ever had, tasting like a toasty rich caramel.

Recipes taken from One Tin Bakes by Edd Kimber (Kyle Books, £17.99). Photography by Edd Kimber