Lorraine Pascal's 'I can't believe you made that cake' went down very well at a friends recent party. Next time I will use better chocolate for th butter icing. The recipe makes A LOT of butter icing and is very rich and thick. Add a little water if you'd like it a bit thinner. Used chocolate finger bicuits instead of cigerellos because I am classy like that ;)

‘I can’t believe you made that’ cake

‘I can’t believe you made that’ cake by Lorraine Pascale - I saw her make this on the show and there was a good tip for cutting a cake in half horizontally using a revolving cake stand, or a cake plate on an upside down bowl if you don't have the stand.

Vanilla creaminess, salted caramel and a popcorn topping make this cheesecake recipe by Lorraine Pascale a special treat.

Salted-caramel and popcorn cheesecake recipe

Vanilla creaminess, salted caramel and a popcorn topping make this cheesecake recipe by Lorraine Pascale a special treat.

Big Fat Tipsy Trifle recipe by Lorraine Pascale-probably do a layer of custard in the centre

A trifle created by food stylist Annie Hudson. Photograph: Myles New, from Lorraine Pascale's Home Cooking Made Easy

Pear, almond & Amaretto tart with stem ginger mascarpone cream / Lorrain Pascale (Oh dear - I have no idea how to replace the dairy in this. It just makes me drool!)

Lorraine Pascale’s pear, almond and amaretto tart

Chicken with lime recipe, from Lorraine Pascale's 'A Lighter Way To Bake'. Just make sure that the Worchester Sauce you use is gluten free.

Lorraine Pascale’s baked chicken with lime, honey and soy

Lorraine Pascale's healthy strawberry tart with lemon vanilla cream - Telegraph

Lorraine Pascale's healthy strawberry tart with lemon vanilla cream

Bestselling TV chef and cookbook author Lorraine Pascale shares her favorite (or should we say favourite since she's British?) holiday indulgence: warm bramley apple pies. | Fit Bottomed Eats

Little Warm Bramley Apple Pies

Bestselling TV chef and cookbook author Lorraine Pascale shares her favorite (or should we say favourite since she's British?

Lorraine Pascale's Apple, Blackberry and Cinnamon Chutney

A homemade jar of chutney is the perfect stocking filler, mainly because it's so personal and thoughtful, I guarantee anyone you give .

Aussie olive damper bread. 450g/1lb self-raising flour, plus extra for dusting.  3 sprigs rosemary, leaves only, roughly chopped.  ½ tsp salt.  1 tbsp extra virgin olive oil.  75g/3oz pitted green or black olives, roughly chopped.

Aussie olive damper bread

This is an Australian bread traditionally (I am led to believe), made by people in the bush on the camp fire. I love green olives, but the black variety, although normally a little more bitter, work well too.

Lorraine Pascale makes a delicious looking Vanilla and yogurt panna cotta with pomegranate jelly on How To Be A Better Cook. Lorraine says: "I love the contrast of the white and the red (my favourite colour) in this recipe. But after you have tried this recipe once, if you fancy it, mix up the fruit the next time using mango or even blackberries for a different flavour."    See how Lorraine make the delicious dessert in this video:    Related Posts

Lorraine Pascale Vanilla and yogurt panna cotta with pomegranate jelly recipe on How To Be A Better Cook

Lorraine pascale swiss roll bowl cake recipes - myTaste.co.uk

Recipes for lorraine pascale swiss roll bowl cake. On myTaste you'll find 2 recipes for lorraine pascale swiss roll bowl cake as well as thousands of similar recipes.

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