Ruby bakes: In her last column for Cook, Ruby turns to the silver screen for inspiration with a recipe for treacle and ginger pancakes with ice-cream – ideal for breakfast à la Little Miss Sunshine – and a Clueless take on the ideal chocolate cookie

Ruby Bakes: Recreate the childhood joy of the sweetshop in the kitchen with a marvellously moreish Malteser layer cake and a millionaire’s shortbread that uses the humble but toothsome Snickers bar as its inspiration

If you’re going to the trouble of decorating a cake, go for it or go home, says Ruby. Witness these fun, tongue-in-cheek recipes for kitsch cake truffles and rainbow-coloured chocolate sandwich cookies

Ruby bakes: This week it’s the turn of crisp, decadent choux pastry, with these recipes for chocolate eclairs spiked with bright, sharp berries, and bonfire-night ready, dairy-free choux doughnuts, stuffed with caramelised apples and ice-cream

Ruby bakes: A duo of much-loved burnt-crust desserts. As the spoon cracks the sugary windowpane of these sweet, creamy brulees, you know you’re in for a special (if short-lived) treat

Ruby bakes: Disregard all notions of a healthy breakfast of chia and acai: start your day with a marmalade-glazed fruit loaf or a banana pecan muffin

Ruby bakes: Put an autumn coat on your baking with these easy crumble recipes.

Ruby bakes: It’s the turn of savoury bakes this week, with recipes for a buttery hot water pastry packed with veg and shortcrust pies stuffed with spicy beans

Ruby bakes: Forget about your worries by turning an autumnal glut of pears into an oozy ale and syrup cake, or poach them in sugar and saffron and use in a rich brownie tart

Ruby bakes: Everyone likes a dunk, and these simple recipes for chilli cornbread scones and pretzel rolls will spice up your soup, add substance to your chilli, or mop up the juices of your stew

Ruby bakes: Baking with seasonal fruit requires a level of poise that the Americans have mastered; while we have fallen flat

Ruby Bakes: Do your worktops regularly become a battlefield littered with the carnage of baking? Well, not this time

Ruby Bakes: Bake light, chewy cookies and tender cakes with a melting crumb by replacing butter with nut oils

Bake tender, sweet, flavourful rock cakes by balancing the texture – firm enough to hold its shape while it bakes freeform, yet rich and moist inside

Ruby bakes: No-bake desserts are a winner, whatever the weather. These creamy refrigerator cakes will help keep kitchen temperatures down

Ruby bakes: A fleeting midsummer delight to be cherished, zingy blackcurrants find their natural home in creamy traditional cakes

Ruby bakes: Summer’s the time for slurping ices and lollies straight off the stick, but sometimes homemade ice-cream is called for

Ruby Bakes: Patisserie is practicaly a religion in Portugal, from where these two heavenly confections originate, the Jesuit pastry and the bread of God