Bread, Cake, Doughnut, Pudding by Justin Gellatly is not just a title and cover I worship but a book and baker I believe and bow down to. Head baker and pastry chef at St John for twelve years it was there Justin created the restaurants legendary sourdough and doughnuts. The latter of which can now be found and devoured at the landmark Bread Ahead. A bakery, school and stall at Borough Market, where Justin and fellow artisan baker Matt Jones (founder of Flour Power) have recently set up and are setting the baking scene alight with. The book itself is as jam packed with jaw dropping recipes and photography as the rock n roll devonshire splits on page 109. These and the equally mega ‘Mega Milky Malt’ biscuits are just a taster for what’s in store for when you reach the infamous doughnut chapter and the champion creme patisserie fillings.  Caramel Custard and Salted Honeycomb sprinkle are words I will happily eat when piped and packed into a doughnut. The variety of combinations and doughnut centres are insanely good. As well as sweet doughs and desserts your sugar levels can be balanced via baking your way through the savoury chapter. Have already picked out the bacon and corn munchies for starters and a Gellatly calzone for main, with a bread basket full of olive oil rolls on the side. Or failing that doughnuts. Leaving of course room for ice-cream, which together with the doughnuts there are plenty to choose from. In fact am both amused and pleased to see that like me Justin and the book has a place and appreciation for Goats cheese ice-cream. I await to see if said ingredient makes its way into a doughnut or served alongside it as with my figgy rolly poly pudding!