Our Most Downloaded Recipes of 2026 So Far

Whether it’s proof that we’re all suckers for anything you can make in one saucepan, or simply that a good chocolate slice never goes out of fashion, our readers have made their favourites very clear this year. Here are the recipes you’ve downloaded, saved and made again and again in 2026, straight from the Starts at 60 kitchen.

1. Lazy Lady Chocolate Slice
By Fiona Weir

Fiona’s no-fuss “Lazy Lady” slice, essentially a speedy, no-chocolate-required brownie made in a single saucepan, is the ultimate homemade short cut. Quick, foolproof, and exactly the kind of easy win every home baker needs in their back pocket.

Makes 16 pieces

Ingredients

125g (½ cup) butter, melted
230g (1 cup) brown sugar
1 egg, beaten
2 tablespoons unsweetened cocoa powder
150g (1 cup) self-raising flour
45g (½ cup) desiccated coconut, plus extra to decorate

Icing

125g (1 cup) icing sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons softened butter
1½ tablespoons full-cream milk

Method

Preheat oven to 175°C. Stir the sugar into the melted butter, then stir in the egg.
Stir through the cocoa, then the flour and coconut.
Spoon into a greased and lined slice tin (18cm x 28cm), smooth out, and bake for 15-20 minutes.
While baking, mix all icing ingredients together and spread over the brownie while still hot. Sprinkle with coconut.

2. When It All Turns to Custard: The Perfect Comfort Food
By Fiona Weir

After years chasing the perfect custard, Fiona settled on a rich, whole-egg version with real body, plus a nostalgic custard-powder version for anyone after the taste of their childhood.

Whole Egg Custard — Makes 1.5 litres

Ingredients

750ml (3 cups) full cream milk
250ml (1 cup) fresh pouring cream
5 free-range eggs
170g (¾ cup) white sugar
2 tablespoons cornflour
1 teaspoon vanilla extract

Stove-top method

Heat the milk, cream and vanilla in a saucepan over medium heat until just simmering.
Whisk the eggs and sugar until light and creamy, then whisk in the cornflour.
Slowly pour the warm milk mixture into the egg mixture, whisking well.
Return to a clean saucepan and cook, stirring constantly, until thick. Remove from heat the moment it thickens and whisk until smooth.
Keeps refrigerated for 1 week.

3. Delectable Passionfruit Vanilla Slice
By Brian Crisp

A beautifully wobbly custard slice made easy, thanks to lattice biscuits standing in for pastry and a simple passionfruit icing on top.

Ingredients

1 packet lattice biscuits
600ml double cream
100g packet vanilla pudding mix

Passionfruit icing

1 cup icing sugar
1 tablespoon passionfruit pulp
1 tablespoon butter, softened

Method

Line a rectangular baking dish with paper and place a layer of biscuits in the base.
Combine cream and pudding mix, beating until thick. Pour over the biscuit base and top with another layer of biscuits. Refrigerate at least 30 minutes.
Combine icing sugar, passionfruit pulp and butter until spreadable. Spread over the slice, then cut into squares and serve.

4. The Tin of Condensed Milk Sitting in Your Cupboard Is Three Hours Away From Magic
By Fiona Weir

Fiona’s love letter to dulce de leche, made simply by boiling an unopened tin of condensed milk for three and a half hours.

Makes 250ml

Ingredients

1 x 395g tin condensed milk

Method

Remove the label and place the tin on its side in a large, heavy-bottomed pot.
Cover completely with water, with at least 10cm of water above the tin. Bring to a boil over medium heat and maintain a low boil for 3½ hours, topping up water as needed to keep the tin fully submerged.
Turn off the heat and leave the tin in the water until completely cold, 8-12 hours or overnight.
Open the cooled tin and spoon the dulce de leche into a jar. Keeps refrigerated for 6 weeks.
Never open the tin while hot, to avoid burns.

5. The Best Quiche Ever (Plus 3 Classic Variations Everyone Loves)
By Brian Crisp

A foolproof quiche base recipe, plus three classic variations, Lorraine, veggie and smoked salmon, covering every craving and every occasion.

Ingredients

1 sheet shortcrust pastry
4 large eggs
1 cup (250ml) thickened cream
½ cup milk
1 cup grated cheese (Gruyère, tasty or cheddar)
Salt and pepper

Method

Preheat oven to 180°C. Line a tart tin with pastry and trim edges.
Blind bake: cover with baking paper and weights, bake 15 minutes, then remove weights and bake a further 5-10 minutes until lightly golden.
Whisk eggs, cream and milk, season well, then add cheese and your chosen filling.
Pour into the pastry shell and bake 35-40 minutes until just set in the centre. Rest 10-15 minutes before slicing.

Variations: Lorraine (bacon, caramelised onion, Gruyère); Vegetarian Garden (wilted spinach, sautéed mushrooms, feta or goat cheese); Smoked Salmon & Dill (smoked salmon, fresh dill, red onion).

6. Jules’s Cinnamon Cream Oysters
By Ali Crisp

A treasured New Zealand recipe shared by a dear friend, these soft, gently spiced sponge “oysters” filled with fresh whipped cream have become a firm favourite at ladies’ get-togethers.

Ingredients

2 eggs
75g caster sugar
1 dessert spoon golden syrup
50g plain flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon bicarbonate of soda
Fresh whipped cream, to fill

Method

Preheat oven to 180°C fan-forced (190-200°C conventional).
Beat eggs and sugar until thick and smooth, then beat in the golden syrup.
Sift flour, bicarb soda and spices, and gently fold into the wet mixture.
Spoon small blobs into greased sponge oyster or sponge finger tins. Bake for 8 minutes, until springy to the touch.
Once cold, slice horizontally (not all the way through) and fill with fresh whipped cream.

From comforting classics to genuine kitchen experiments, these six recipes represent exactly what our readers love most this year: real, achievable cooking with a good story behind every bake. If you haven’t tried them all yet, now’s the time.