This old-fashioned pudding cake begins in a skillet with rhubarb compote, then a layer of cream and eggs lightened with ...

Long before the food revolution in England brought us gastro pubs, Jamie Oliver and the Fat Duck, there was British marmalade. Dense with chunks of candied Seville orange peel and darkened with ...

With a soft, fluffy top layer and a creamy custard base, this cake captures the brightness of lemon in every bite. I found ...

Lemon desserts have a place at any table. After all, a punch of lemon pairs well with a wide variety of recipes. Our lemon ...

For the ice cream, make a custard base. In a pan ... 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin. Weigh the orange pulp and keep 450g/1lb (discard the rest).

With an electric mixer beat the sugar, orange zest and butter until creamy and fluffy then add the eggs and then flour and custard powder. It is quite a thick cake batter as no liquid. Spread a ...

an irresistible blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream. The recipe was handed down by Lorrie’s mother, Barbara Turpit. Not only is ...

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back ...

I like to think of the trifle — the traditional English dessert that layers cake, custard ... In the case of this recipe, custard is infused with nutmeg as it cooks, a warm spice that offers ...