Although LorrainePascale's recipes are well-known to be super easy, to me the trifle is more of an assemble job, perhaps next time I would make a more authentic trifle as I missed the jelly element
This is Lorraine's method for decorating the cheesecake. Remove the cheesecake from the fridge and pour the milk chocolate on top, spreading it out as you go until the top is completely covered
As usual, the recipes are easy to follow, the photography beautifully elegant and it is comforting to know that it is possible to indulge in lower calorie chocolatecakes, puddings and pies without compromising on favour
Whether you've seen the series or not, Lorraine'seasy style makes this an accessible book for both beginners and those wanting to expand their range of techniques
It's from Lorraine Pascal's Baking Made Easy book and has now become my go-to dessert. I enjoyed this with custard but Lorraine Pascal reccomends creme fraiche - either a pretty good
Lorraine is very enthusiastic and conveys how to do things in an easy and laid back way. Lorraine says you could use Cadbury Flakes too which would be another option
This recipe for Victoria sponge is taken from LorrainePascale's 'Baking Made Easy'. When it comes to cakes, as much as I adore triple chocolate lusciousness from time to time, or the stunning aesthetic of a rainbow cake, I very often return, with much joy, to the good old sponge
I finally decided on baking a rocky road cake from LorrainePascale's home cooking made easy. Although Ms Pascale describes the cake as "a very naughty rocky road cake", there was actually no pictures on how this cake should look
