....or rugbrodslagkage as it's know in Denmark (but I'm sure you knew that anyway ;-) As you probably know, I love all things Scandi, and...

So admittedly I make most of my cakes with a bit of sugar, be it caster or something less refined like light to dark brown sugar for some...

Millefeuille, translated as 'thousand sheets', is one of the classic French pastries first described in the late 18th century. In its...

So after my first rhubarb bake, I decided to try and find some stalks with a bit more colour to them. After hopping on the tube and...

Nope, I'm not going to talk about the Eric Sykes film of the same name in which the word 'rhubarb' is the only one muttered, but...