This cake is crazy-easy and stays fresh in the fridge for three days,” says Irish chef Anna Haugh. “Though it has a high ...

Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking ... For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate ...

Call these lamingtons death by chocolate! Preheat the oven to 180 °C. Prepare the cake mix according to the instructions on the box. Line a 30 x 20 cm pan with baking paper and grease it well with non ...

I break this into chunks, making the sponges one day, the filling the next. Allow time for setting, cooling and chilling post prep Makes 1 x 20cm 3-tiered cake Overview Prep time 1 hr 30 mins Cook ...

Butter the sides of a deep 20cm/8in cake tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a ...

Christmas leftovers don’t have to be daunting. From cheeseboard pasties to bread sauce quiche and a vegan filo pie, these ...

Combine dried fruit, citrus zest and juice, alcohol, butter, and sugar in a pan, simmer for 5 mins and cool for 30 mins. Preheat oven to 150°C, line a 20cm cake tin with parchment and newspaper. Mix ...

Whether you're vegan, gluten-free, dairy-free or just don't fancy traditional Christmas pudding, we've got you covered ...

For the sponge: l 6 free-range eggs, separated l 150g caster sugar, plus extra for dusting l 70g plain flour l 30g pure cocoa ...

Preheat the oven to 180°C (160°C fan forced). Grease a 20cm round spring form cake pan and line the base with baking paper. Make up the brownie mix as directed on the box using the eggs and butter.

If Christmas food is so delicious, why do we not eat it more often? Frances shares what will be on her table in Hampstead over the festive period ...