4 gelatine leaves 425ml milk 1 large lemon, grated zest and juice 425ml double or whipping cream 100g caster sugar, plus 1 tbsp 300g blackberries 2 tbsp Crème de Mûre Crème de Cassis, optional Want to see what this recipe costs at different supermarkets?

Enjoy the candy bar favorite in a new way with this Almond Joy Bark! Chewy, almond-flavored coconut flakes and almonds are covered with melted chocolate. A no-bake dessert that'll be your warm weather favorite! It's Friday, and it's been a long week. Isn't it always a long week?

The poundcake, or "quatre quarts " as they call it in French, is the traditional cake everyone is (or should be) able to make and is usually characterized by the simplicity of its ingredients: 1/4 butter, 1/4 sugar, 1/4 eggs, 1/4 flour.

Try making these easy, buttery biscuits as homemade Christmas presents, with chocolate chips worked into the dough.

Perfect Pie Dough, recipe follows Flour, for dusting Berry Pie Filling, recipe follows PERFECT PIE DOUGH: BERRY PIE FILLING: 1 1/2 cups mixed fresh raspberries and strawberries 1/4 cup plus 2 tablespoons sugar 1 1/2 tablespoons cornstarch 1 teaspoon fresh lemon juice 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled 6 to 8 tablespoons ice cold water 1 egg, beaten Turbinado sugar, for dusting

I had a little crisis on Father's Day, and unlike the week that proceeded it, it did not relate to a feverish toddler who landed himself in our bed (and proceeded to be well enough at 5 a.m.

Heat the oven to 200°C (180°C in a fan oven). Brush the base and sides of the tin with butter and dust with flour, tapping out any excess. Place the sugar, cinnamon and vanilla in a bowl. Add the oil, baking powder, flour, coconut, eggs and salt and beat together well.

Combine milk and pudding mix in a bowl and whisk or mix until smooth. Add rum, lime juice, and pineapple, and stir well. Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups. Place the cups in the refrigerator until ready to serve, at least 30 minutes.

Preheat oven to 350 degrees F.In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.

Brunch season is heartily upon us, and what's a holiday brunch without a festive drink? Here's a gorgeously simple sangria that isn't much more work than a pitcher of mimosas, but much prettier. I call this a breakfast sangria for two reasons: Number one, it's a citrus-driven sangria with all the breakfast fruit you can eat.