Ingredients500g (1lb 2oz) of ripe or frozen raspberries to make 250ml (81/2fl oz) of raspberry juice 100g (31/2oz)  caster sugar200ml (7fl oz) Jersey cream100ml (31/2fl oz) yoghurtMethodFirst, juice the raspberries. To do this, first mash them up, then place them into a sieve and...

essence3 small packets of MaltesersMethod Preheat the oven to 150°C/300°F/Gas Mark 2. Melt the butter in a small pan on a low heat, then allow to cool. Break the chocolate up into an ovenproof dish and pop in the oven. Blitz the biscuits into crumbs in a

a spoonful of the mix loosely in each cupcake case and leave to cool and set.5. To make the chocolate buttercream icing, melt the chocolate in a bowl in the microwave at 30-second intervals on medium power, stirring in between to avoid burning

into the prepared cake tin and divide the Small quantity between the paper cases. Bake on the middle 
shelf of the preheated oven – 
45 minutes for the cake and 20–25 minutes for the cupcakes. Then leave the cakes to cool for ten minutes before turning them out

the sugar and stir until dissolved. Boil steadily for 30 minutes until set, then skim any waste from the surface. Cool for 20 minutes, then put into jars (Don’t forget to sterilise your jam jars by boiling them in water for 20 minutes first). 

and fill the cases two-thirds full with the mixture and bake in the oven for 20 minutes, or until golden, well risen and a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes then on a wire rack. Spread the Meringue Buttercream

over the two trays and bake for 30 minutes or until golden. It is important to stir it up every 10 minutes. Cool slightly and add the dried fruit. Leave to cool completely before storing in a plastic cereal container. It keeps well for up to two weeks

) of the sugar until it reaches 120°C/300°F degrees, then mix into the egg whites. Shape into 24 small nests and bake at 100°C/200°F/Gas Mark  1/4 for 1 hour and leave to cool. Make a stock syrup by boiling 150ml ( 1/4 pint) of water with 75g (23/4oz

for about 20 minutes, or until golden, well risen and a skewer inserted into the middle of the cupcakes comes out clean. Remove from the oven and leave to cool for 5 minutes before cooling completely on a wire rack. Put three-quarters of the Meringue

of the preheated oven until a skewer inserted into the middle of the cakes comes out clean. Put the larger basin in the oven for 40–45 minutes, the smaller basin for 30 minutes, and the mini cupcakes for 10–15 minutes. Leave the cakes to cool in the basins and tray