Raspberry Soufflé Recipe: Grease a 15 cm (6 inch), 6 cm (2 1/2 inch) deep, soufflé dish with butter, then coat, evenly with a little castor sugar. Sieve the raspberries…
Biscuit de Savoie Recipe: Butter and lightly flour a 25 cm (10 inch) round springform tin. Line the base with a round of greaseproof paper. Sift the potato flour and…
Chocolate Eclairs Recipe: Line two large baking sheets with non-stick baking paper, cutting it to fit neatly. Put the choux pastry into a piping bag fitted with with a 1…