6 Meghan Markle-approved baking recipes to try when you’re bored


Before Meghan Markle became Duchess, most know she also ran a lifestyle website named The Tiger, a space for her to explore her love of fashion, beauty and food. But even after saying goodbye to The Tiger and her readers in 2018, the royal seems to have followed cooking and baking and, lucky for us, a few of Meghan Markle’s dessert recipes are available online. I’ve listed some of my personal favorites below for you to try at home.

The TigerThe food section was once “full of tasty dishes and interviews with notable chefs – and while the food was far from the only subject covered by the site, it was certainly a major topic,” wrote Lucia Peters of Bustle, in 2018. Before “influencers” became the source of inspiration as we know them today, the Duchess impressed her readers a love for healthy dishes made from clean, nutritious ingredients – and that includes desserts.

I did some research and found eight recipes that any foodie will enjoy.


banana bread

Are you even quarantined if you haven’t baked banana bread? According to Marie Claire, Meghan “is known to be a lover of banana bread”. Royals, huh? They are like us.

According to a number of sources, during a visit to a family farm in Dubbo, Australia in 2018, Meghan brought homemade banana bread with with two special added ingredients: chocolate chips and ginger.

While we don’t have a step-by-step guide available for making Meghan’s special bread, you shouldn’t go too far wrong with the following:


  • 140 g softened butter plus extra for the mold
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-rising flour
  • 2 bananas, mashed
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped crystallized ginger


  1. Heat the oven to 180C/160C fan/gas 4.
  2. Butter a 2 lb loaf pan and line the bottom and sides with parchment paper.
  3. Cream butter and powdered sugar until light and fluffy.
  4. Slowly add 2 large beaten eggs with a little of the 140 g of flour.
  5. Stir in remaining flour, 1 teaspoon baking powder, 2 mashed bananas, chocolate chips and ginger.
  6. Pour into the mold and bake for about half an hour.


Ginger Berry Crumble

In 2014, Meghan shared a recipe for Ginger Berry Crumble with a food site cooking light. Here’s how she does it:

Ingredients (filling):

  • 2 cups blueberries
  • 2 cups blackberries
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 tablespoon of maple syrup
  • 1 teaspoon freshly grated ginger

Ingredients (Garnish):

  • 2 and 1/2 cups rolled oats
  • 5 tablespoons of honey or maple syrup
  • 2 teaspoons of cinnamon
  • 5 tablespoons almond flour (or plain flour)
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons coconut oil (cold pressed and room temperature)
  • 1 teaspoon flax seeds (optional)


  1. Preheat your oven to 177C. Rinse all the berries and place them in a baking dish. Add vanilla, lemon juice, maple syrup, ginger and mix well.
  2. In another bowl, start mixing the oats, almond flour, walnuts, salt, vanilla, cinnamon and flax seeds. Mix well before adding the maple syrup and coconut oil. Mix until homogeneous.
  3. Pour the crumble mixture evenly over a baking dish containing berries. Bake for 35 to 40 minutes, or until the juices are bubbling around the edges and are lightly browned.


Small Chocolate Cake

I don’t speak French, but as a self-proclaimed cake connoisseur, I understood these three little words perfectly: “Tiny. Chocolate. Cakes.’ Meghan first shared this decadent recipe in March 2015 and confessed she loved ‘the ritual of cooking’ but ‘the baking…not so much’. “It must be worth it,” she wrote. “It must satisfy the soul like a good hug on a bad day. And, it must be undeniably delicious.”

A woman after my heart.

The recipe is as follows:


  • 200g semi-sweet chocolate
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • 2 egg yolks


  1. Preheat the oven to 232C.
  2. Melt the butter and chocolate together.
  3. Combine the eggs, egg yolk and sugar in a mixing bowl and beat for 3 minutes, until light and fluffy.
  4. Fold in flour and chocolate.
  5. Pour into 2-3 inch cake pans lined with greased parchment paper or individual ramekins.
  6. Bake 6 to 8 minutes or until edges are set and center is still soft. You want the center to be gooey, so I’ll stick to about six minutes because they’ll continue to cook from their own heat even when you take them out of the oven.
  7. Carefully lift out the cake pans and remove the parchment paper liner, except in the ramekins (in which case, you’re set!)
  8. Sprinkle with powdered sugar or fresh berries if desired, then serve immediately with ice cream.


4. Toasted oatmeal brulee

Now I haven’t quite mastered how to cook a real creme brulee but The TigerThe seriously healthy oatmeal recipe seems a lot more doable. Full of seeds and raisins, it’s definitely a more nutritious treat, but the sweet filling makes it a little more sinful.

The recipe is as follows:


  • 2 cups rolled oats
  • 1 teaspoon coarse salt
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
  • 1/4 cup pumpkin seeds
  • 1/4 cup flax seeds
  • 1/4 ground hemp seeds
  • Hot milk
  • 4 cups of water
  • 1/4 to 1/2 cup sugar
  • 2 tablespoons of bee pollen


  1. Preheat the oven to 218C.
  2. Place the oats on a baking sheet and bake, stirring the oats occasionally, until they smell toasty and are golden brown, about 10 minutes. Keep the oven on.
  3. Meanwhile, bring the water to a boil in a large, heavy-bottomed saucepan. Transfer the cooked oats to the water with the salt and stir to combine. Reduce heat and simmer until oats are softened and thickened, about 10 minutes. Stir in all the seeds and raisins and transfer the mixture to a baking dish or pie dish.
  4. Place the dish in the oven and bake until all the excess liquid has evaporated and the top is lightly browned and just firm to the touch, 10 to 15 minutes.
  5. Remove the oats from the oven and switch the oven from baking to broiling.
  6. Sprinkle the sugar evenly over the surface of the oatmeal, using at least 1/4 cup and up to 1/2 cup if you like it especially sweet. Place the dish on a 4 to 6 inch rack under the broiler and cook, with a watchful eye, until the sugar has melted and caramelized, and is almost, but not entirely, burnt. Carefully remove the oatmeal from the grill and serve immediately with the bee pollen sprinkled on top, if desired.
  7. Serve hot with a jug of hot milk on the side, if desired.


Spelled Anzac Biscuits

Like many social media-loving millennials, Meghan found inspiration to The Tiger of some healthy lifestyle influencers. She shared a recipe for Anzac Spelled Biscuits from a native Australian with a passion for healthy living: food blogger Nicole Joy. Biccies are an Australian and New Zealand classic, eaten since World War I.

Here is the recipe:


  • 1/2 cup spelled flour
  • 1/2 grated coconut
  • 1/2 coconut sugar
  • 1/2 oats
  • Pinch of fine sea salt
  • 1/4 coconut oil
  • 2 teaspoons of maple syrup
  • 1/2 teaspoon baking soda
  • Vanilla extract
  • 2 teaspoons lukewarm water


  1. Preheat the oven to 150°C and line a baking sheet with non-stick baking paper.
  2. In a large bowl, combine the spelled flour, coconut, sugar and salt in a large bowl.
  3. In a small saucepan, melt the coconut oil then add the maple syrup, vanilla and baking soda.
  4. Add the wet ingredients to the dry ingredients and mix well. Add the water before shaping into balls and flatten with a fork.
  5. Bake for about 25 minutes and let cool for 30 minutes. I like mine crunchy, so I left them in the oven (turned off) for another 5-10 minutes. Wander on the lower 25 minute side if you prefer it chewy.


Harry and Meghan’s wedding cake (yes, really)

Get your whip ready, it’s time to try Prince Harry and Meghan real wedding cake. Ahead of the couple’s big day in 2018, Kensington Palace released the Amalfi Lemon and Elderflower recipe to try at home, including a video with head baker Claire Ptak. Requiring 200 Amalfi lemons and at least 500 eggs, you might think this may be too difficult even during quarantine (if not, see here) but you can try a scaled down version provided by Good to know.

This recipe serves 12 people, not 1,200:


  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large eggs
  • 8 oz/225 g self-rising flour, sifted
  • zest and juice 1 lemon
  • 100ml/4floz elderflower cordial
  • 30 ml/ 2 tablespoons caster sugar


  1. Preheat oven to 180°C/160°C fan/thermostat 4. Grease a round (20cm) deep loose base tin and base line with parchment paper.
  2. Put the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until pale and fluffy. Gradually add the eggs, beating well between additions and adding 2 tbsp flour with the last egg – this will prevent curdling.
  3. Sift the rest of the flour, then gently incorporate using a metal spoon with 2 tablespoons of hot water. Pour into the prepared pan, level the surface and bake for 45-50 minutes or until it shrinks from the sides of the pan. A thin skewer inserted in the center should come out clean. Cool in the mold for 5 min.
  4. Squeeze the lemon juice, then pass through a sieve to remove the pieces, incorporate the cordial. Using the fine skewer, prick the cake from side to side, pour over the syrup then sprinkle with sugar, it must sink in but leave a crispy crust. Let cool completely before removing cake from pan. Serve in wedges.


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