I love a simple fool — mashed or blended fruit folded into cream with some sugar and served in a lovely glass bowl or cute individual dishes. It’s thought that fruit fool derived from the French verb ...

Gradually beat alternate spoonfuls of beaten egg and flour into the creamed butter mixture until smooth, continue until all ...

Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C (fan)/Gas 2.

Put the flour into the bowl of a freestanding mixer fitted with ... Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm ...

Place the dry ingredients (self-raising flour, baking powder, salt and caster sugar) into a large mixing bowl and then stir together. Cut the butter into cubes. Add the butter to the mixing bowl ...

Serve warm with a bowl of softly-whipped cream. Note: Apples may take less/more time to cook depending on the variety and time of the year. 225g caster sugar mixed with 4 rounded teaspoons ground ...

Preheat the oven to 175C fan-forced (195C conventional). To make the sugar crust, combine the ingredients in a small bowl and mix to the consistency of wet sand. Set aside. Place the butter and ...

Pour the orange batter into a large bowl. Combine the batter with 175g of the caster sugar, the eggs, olive oil, baking powder, salt, and polenta until you get a loose cake mixture. Finally ...

Serving six, the recipe, which can be found on the BBC Food website, takes one to two hours to prepare and 10 to 30 minutes ...

Sophie advises (yes, ma’am). In a medium bowl, sift together the plain flour, caster sugar, and a pinch of salt. In another bowl, whisk together the milk, egg yolks, vanilla extract, and rum (if ...