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You will need: 125g unsalted butter 100g plain flour One tsp sea salt One tsp baking powder A quarter tsp bicarbonate of soda 200g light brown soft sugar 100g golden caster sugar Two large eggs ...

Into a large bowl add the soft butter, caster sugar, orange zest, golden syrup and marmalade and mix with an electric whisk for one minute. Whisk in two of the eggs and half the flour until mixed ...

Article continues below ADVERTISEMENT Ingredients For the filling 900g of rhubarb, trimmed and chopped into one-inch pieces 175g of caster sugar For the topping 175g of plain flour 115g of butter ...

In a third bowl, beat together the egg yolks and 125g caster sugar until thick and pale. Add the mascarpone and continue to beat until well combined. Next, gently fold in the whipped cream.

1. Start by preparing the rhubarb. Place the rhubarb and caster sugar in a bowl and toss well so that the sugar completely coats the fruit. Then transfer to a colander and leave for 2 hours.

3. Whisk the sugar and the egg yolks until pale in colour and very thick - it should leave a trail of mixture when the whisk is lifted, then add it to the chocolate mixture. Add the ground almonds ...

Clementine Day is a cook and recipe developer based on Dja Dja Wurrung country, in Castlemaine Victoria. She posts as @SomeThingsILikeToCook on Instagram and published her first cookbook, Coming ...