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Raspberry, white chocolate & pistachio profiteroles

For the choux pastry 100g plain flour 50g butter, chopped into small cubes 4 tbsp each milk and water 1 tsp caster sugar pinch salt 3 large eggs, lightly beaten For the filling and topping 200g fresh or frozen raspberries 3 tbsp icing sugar 2 tbsp lemon juice 200ml double cream 150g white chocolate 50g shelled pistachios, fairly finely chopped

Pistachio, cardamom and lemon drizzle cake

Spice up your lemon drizzle cake with pistachio and cardamom. Try Benjamina's recipe from The Great British Bake Off.