In honour of the tenth series of John and Lisa’s Weekend Kitchen, the duo are celebrating with a seasonal showstopper: their ...

Preheat oven to 160°C. Place sugar in a saucepan over medium heat and cook, swirling the pan, for 8 minutes or until a dark caramel colour. Immediately pour into a 1L lightly greased loaf pan.

Custard cake, or magic custard cake, gets its name from the surprising results you’ll see once this cake is pulled out of the ...

Pour everything into the cake tin and put in the oven. The cooking time will vary depending on the temperature of the ingredients and your oven. It took us 60 minutes to set the cake.

Rhubarb custard cake is a delicious, old-fashioned dessert that features tart rhubarb baked into a soft, moist cake with a layer of creamy custard. The rhubarb softens as it bakes, ...

Grease a deep 20cm loose bottomed cake tin (I use a sandwich cake tin but you can use a tart tin not less than 2.5cm deep). 2 To make the pastry, sieve the flour into a bowl.

CAKE. 125g butter softened. 165g castor sugar. 2 eggs. 1 1 /2 cups self raising flour. 1/2 cup almond meal. 2 tabs custard powder. 1/2 cup milk. FRUIT. Use 3 trimmed stalks of rhubarb and 1 large ...

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 ...

Spoon into 2 x 20 cm greased cake pans. Bake for 25-30 minutes and remove from oven. Whilst the cake layers are still hot, use a cotton thread and “cut” horizontally in halve.

It can be served as an accompaniment to crumbles and pies or used to make my Raspberry and Custard Almond Cake or the Apple and Pear Crumble Muffins in the book. MAKES about 450ml.