This is a great cake for those of you that do not have a mixer or processor. All you need is a saucepan, wooden spoon, a 23cm cake tin, and a set of scales! It’s a great cake for keeping moist and ...

This “absolute classic” is one of food writer Becky Excell’s partner Mark and his dad Steve’s favourite desserts, “so I end up making this quite often!” she says. “Fortunately, the ingredients are all ...

Preheat the oven to 160ºC (315ºF/Gas 2–3). Grease a 25 cm (10 inch) spring-form cake tin and line the base and side with baking paper. Put the milk in a saucepan over medium heat and add 200g (7 oz) ...

1.Cream the butter, sugar and lemon rind until light and fluffy. 2. Beat in the eggs, a little at a time, until the mixture is light. 3.Fold in the flour, salt and ginger and mix well. 4. Pour in ...