This is a moist, squishy cake that can be served warm with extra custard or cold. It is a light sponge but the addition of custard, almonds and sharp-sweet raspberries means it all sinks in together ...

This gluten-free cake uses polenta and ground nuts instead of flour which makes it very moist, especially with all the yummy fruit and syrup. This raspberry and rhubarb drizzle cake with custard ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Martha Stewart has once again come to save our hides by making ...

Soak seven of the gelatine leaves in just enough cold water to cover, for 5-10 minutes until soft. Warm the frozen raspberries, sugar and 400ml (14fl oz) of water in a medium pan on a gentle heat for ...

Being involved in the food community, there is always an opportunity to get inspired, try new ingredients, and share food with others. I'm lucky to be surrounded by like-minded people in my work and ...

For those hosting who prefer to save time by buying dessert, Iceland may well have unveiled a new winner. The retailer is offering a dessert that serves eight to ten people, and it's likely to wow ...