An amazing cake that will soon become ... a> 1 1/4 cups SR Flour2/3 cup custard powder3 eggs1/2 cup softened butter2/3 cup caster sugar1 cup fresh orange juice1 tbls orange rindFrosting1 1/2 ...

Make the full quantity of custard cream filling though – it won’t go to waste. 1.Preheat oven to 180C. Butter three 20cm-diameter cake tins, line the bases with baking paper and dust the sides with ...

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 ...

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).

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 ...

These blondies take the traditional British trifle — typically a light-colored cake topped with whipped cream or custard and then ... A final layer of gelatin-set orange juice adds vibrant ...