Juicy plums nestled in golden caramel, a warmly spiced yoghurt batter, and a tender crumb. This upside-down cake is as ...

The 125-year old chocolate bar isn't the only old food to grab headlines. Check out these other aged and ancient foods. A 285-year-old lemon sold for an incredible £1,400 last year. It was found ...

Carrot cake doesn’t usually ask for much. It’s a humble, nostalgic dessert—spiced and sweet, cozy under a thick blanket of ...

This cake is a celebration of Maggie Beer's signature ingredients — verjuice and dried fruit — brought together in a warm, gently spiced dessert.

Apples, a fruit that's ... stir them into the cake mixture along with the eggs, then beat until well combined. This recipe yields two loaves, so you'll need two loaf tins. If you only have one ...

“It’s described as a very dense chocolate, so does exactly what it says on the tin,” said one judge ... is described as a distinctive Cumbrian fruit cake, with robust spices and a fiery pepper kick.

Preheat the oven to 180C (170C fan-forced). Grease and line a 22cm cake tin with a removable base. Set a large frying pan over medium heat. Melt the butter, then sprinkle over the brown sugar and ...

3 Tip the cake batter into the prepared tin and smooth the top with a spatula or palette knife. Bake the cake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Forced rhubarb, which will shortly disappear, is one of early spring's rare seasonal treats. 'Sure, wild garlic is starting to peep through,' says Tom Parker Bowles, 'and English chicory, too, but ...