This three-layer salted caramel sponge is layered with salted caramel frosting and a pure drip of salted caramel for complete decadence. Equipment and preparation: You will need 3 x 18cm/7in cake ...

Stir in the golden syrup and then remove from the heat. Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Spoon the mixture into the paper ...

To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine.

The golden syrup keeps the mixture from going too hard and makes it easier to cut. Use a hot knife when slicing to get the perfect cut. Line a 20x30cm/8x12in baking tray with baking paper.

Bake for 5-7 minutes until pale, golden-brown and springy to touch. Place a sheet of baking parchment over a cooling rack and turn the cake ... the food mixer running, slowly pour the syrup ...

A no-bake fridge cake that's perfect for making with children ... Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.

Use a metal skewer to poke holes all over the cake. To make the honeycomb, grease a 20x25cm/8x10in baking tray and line with baking paper. Put the glucose, sugar, golden syrup and a splash of ...

The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean. Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan.

Mary Berry’s impressive four-layered clementine cake is bursting with flavour ... Cut each half in half and whizz in a food processor to a chunky consistency. Preheat the oven to 180C/160C ...

(You can rub the butter in by hand, if you don't have a food processor.) Lightly beat the egg and golden syrup together ... with the writing icing and cake decorations, if using.

These golden, crispy nests of noodles and sweet ... Put the chicken thighs in a bowl with the soy sauce and maple syrup and toss together well. Leave to marinate for 5–10 minutes.

Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa ...