Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).
Breakfast buns recipe - For bun dough, combine yeast, 1 tsp caster sugar and 100ml warm water in a small jug and leave in a warm place until foamy (5-10 minutes).
Chocolate lamington cake recipe - Preheat oven to 170C. Butter two 21cm-diameter cake tins (preferably not springform; see note) and line bases with baking paper. Whisk eggs and sugar in an electric mixer until pale and doubled in volume (5-6 minutes).
“If you don’t have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften,” says Saint Peter's Julie Niland.
Pontoon's raspberry jelly, chocolate and vanilla ice cream- Bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl.
Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks. The raspberry sorbet inside is the perfect antidote to preventing an overwhelming cake, keeping this classic meringue cake light and fruity.
The flavour of ripe raspberries dominates this delicious sorbet here, but the rose-scented geranium adds a haunting after-note that's not at all cloying.
