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Police in Surrey want to speak to three family members in relation to their murder investigation.

Hoda Kotb and Jenna Bush Hager have announced they're taking along one lucky viewer on their trip to Bermuda

BEIJING (Reuters) -Chinese state-owned semiconductor conglomerate Tsinghua Unigroup plans to accelerate its international expansion, with Southeast Asia an important target

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A top adviser to Hong Kong’s leader praised a landmark ruling backing same-sex unions by the city’s highest

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Greg Gutfeld spoke about the rising crime in the country, saying leaders were watching these 'disasters', thinking there is going to be a bottom

By Kane Wu HONG KONG Asia stocks fell on Wednesday after faltering growth in China and Europe heightened

The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries,” says former Great British Bake Off contestant Hermine Dossou. “To enhance the flavour of your desiccated coconut, you could toast it lightly (for five minutes or so) while preheating the oven – but keep an eye on it as it does turn brown very quickly.” Coconut, raspberry and chocolate muffins Makes: 12 Ingredients: 180g milk 2 large eggs 60g vegetable oil 60g unsalted butter, melted 230g sugar 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp ground nutmeg 5g salt 250g plain (all-purpose) flour (gf plus ½ tsp xanthan gum) 80g desiccated (dried shredded) coconut 10g baking powder (gf) 150g raspberries 150g milk chocolate, chopped into chunks Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6 and line a 12-hole muffin tin with paper cases. 2. In a large mixing bowl, mix together the milk, eggs, oil, butter, sugar, vanilla, cinnamon, nutmeg and salt for about a minute, until well combined. Add the flour, coconut and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks. 3. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm – either out the oven or reheated for a few seconds in the microwave. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

Microwave cakes will never replace an oven-baked cake, in my opinion, because good things take time to create,” says former Great British Bake Off contestant, Hermine Dossou. “That said, when you don’t have an oven, when you’re not in your own kitchen with your own equipment, when you’re limited by time, or even have just a few bits of ingredients here and there, microwave mug cakes make a great substitute. And they’ll help you get rid of that sugar craving!” Speculoos mug cake Serves: 1 Ingredients: 30g salted butter 1 tsp speculoos spread 40g sugar 25g whole milk 1 small egg 40g self-raising flour 1 tsp vanilla extract For the topping: 1 tbsp speculoos spread 1 scoop vanilla ice cream 1 speculoos or other biscuit, for crumbling Method: 1. Put the butter and speculoos spread in a large mug and microwave on medium–high power (600 watts) for 10-20 seconds. Stir until smooth. 2. Add the sugar and milk and stir until combined. Then add the egg and mix vigorously with a whisk or small spatula to avoid streaks of egg white in your cake. 3. Finally, add the flour and vanilla, mixing thoroughly to ensure there are no lumps. 4. Microwave on medium–high (600 watts) for one minute. Keep an eye on the cake as each microwave cooks differently. You want the batter to be only just cooked; when you lightly touch the top, it should feel slightly sticky. If it feels completely dry, you have overcooked your cake. Remove from the microwave and allow to cool. 5. To serve, melt the one tablespoon of speculoos spread in the microwave for about 10 seconds. Top the cake with a scoop of vanilla ice cream, drizzle with the melted speculoos spread and sprinkle with the crumbled biscuit. Enjoy. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).