It’s official. Autumn. Time of darker, cooler days, warmer ovens and baking. Presenting Nigella Lawson’s rich plum and pecan crumble, Benjamina Ebuehi’s pumpkin spice coffee scones, Helen Goh’s luxurious burnt honey cake with apple and ginger. For something savoury we have Gill Meller’s wild mushroom tart or Liberty Mendez’s hog-roast sausage rolls (the secret is in the apple sauce!). For mellow fruitful flavours, there’s Claire Ptak’s perfect pear eve’s pudding, Nigel Slater’s browned butter, blackberry and hazelnut friands. Turn up the oven, treat yourself. Celebrate with OFM’s 20 best autumn baking recipes. Sour cream, apple and blackberry tart by Mark Diacono A classic combination Plum and pecan crumble by Nigella Lawson Just add custard Coffee, cinnamon and chocolate cake by Katie Cross Rich, indulgent and vegan, too Browned butter, blackberry and hazelnut friand by Nigel Slater Halfway between a pudding and a cake, served warm Flammkuchen by Jürgen Krauss Choose either sweet or savoury toppings Pumpkin-spice coffee scones by Benjamina Ebuehi Simple bakes that bring the flavour of autumn Honey-nut corn cake by Amy Newsome A peanut-filled pudding served straight from the pan Guinness soda bread by Kitty Tait and Al Tait Easy to bake, perfect with soup Burnt honey cake with apple and ginger by Helen Goh Caramelised honey adds a layer of complexity Hog roast sausage rolls by Liberty Mendez The ultimate snack Wild mushroom tart by Gill Meller Use either foraged or shop-bought mushrooms Chocolate, pear, hazelnut and brown sugar cake by Letitia Clark A flourless cake with an irresistibly moist, fudgy centre Pear eve’s pudding by Claire Ptak This seasonal dessert brings out the fragrance of its fruit filling Focaccia with black grapes by Rose Gray and Ruth Rogers Perfect for breakfast, lunch and a quick snack Chicken, leek and prune pie by Nigel Slater Rich, savoury flavours combine in this pastry-topped main course Autumn vegetable galette by Tarunima Sinha Made with ginger and panch phoron-spiced seasonal vegetables Yorkshire parkin by Regula Ysewijn A moist, syrupy cake to serve on bonfire night Concertina baklava by Melek Erdal Instead of the traditional layers of filo, try this alternative Castagnotti – chestnut cookies by Giuseppe Dell’Anno Wash down these Italian biscuits with a glass of red wine Fig and walnut pudding by Joe Trivelli So easy to make it’s almost cheating