Ingredients 200g butter , chopped 200g dark chocolate , roughly chopped zest 1 large orange 4 large eggs 350g caster sugar 100g plain flour 50g cocoa powder 100g dark chocolate orange, chopped

Set aside a day in the kitchen to make this fabulous cake. I’m not going to lie, it is a labour of love to bake all the sponges. But the process is very simple, and all your effort will be rewarded when

Ingredients 1 Seville orange a little melted butter , for greasing 100g plain chocolate, broken into pieces 3 eggs 280g caster sugar 240ml sunflower oil 25g cocoa powder 250g plain flour 1½ tsp baking

Ingredients 200g date , stoned 200g butter , cut in pieces 300g dark muscovado sugar 2 eggs 50g fresh or frozen root ginger, grated 1 lemon , grated zest 200g self-raising flour 1 Bramley apple (about

Ingredients 2cm piece ginger , grated 4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate) 360g self-raising flour

Ingredients ½ vanilla pod, scraped of seeds 150ml double cream 2 ready-made meringue nests, crumbled into chunks 2 bananas , sliced For the salted caramel sauce 2 tbsp caster sugar 3 tbsp double cream

Ingredients 200g dark chocolate (or gluten-free alternative), broken into pieces 284ml pot double cream For the caramel sauce 100g soft brown sugar 100g butter 150ml double cream For the salted caramel

Ingredients 175g digestive biscuits 85g butter , melted 397g can caramel (we used Carnation caramel) 1 tsp sea salt, plus extra to serve 300g plain chocolate (70% solids), broken into chunks 600ml tub

Ingredients 4 tbsp dulce de leche or canned caramel (we used Carnation) ½ tsp sea salt, plus extra to serve 85g each milk and dark chocolate , broken into squares 1-2 long, thin, plain grissini 2 tbsp

Ingredients 400ml double cream 200ml milk 140g toffee popcorn, plus a little to serve 2 gelatine leaves 4 tbsp caramel from a can (we used Carnation) ¼-½ tsp flaky sea salt

Ingredients 500ml pot good-quality vanilla ice-cream 12 biscotti biscuits 100g bar good-quality dark chocolate 2 tbsp brandy 200ml (about 1 mug) freshly-made strong coffee

Ingredients 150ml milk 50g pitted prunes 2 tsp instant coffee 50g soft butter 50g icing sugar 1 large egg 50g ground almonds 2 tbsp cocoa 1 tbsp self-raising flour 4 scoops coffee or vanilla ice cream,

Ingredients 50ml double cream 1 tsp chocolate hazelnut spread (we used Nutella) 150ml whole milk 25g milk chocolate , chopped 25ml hazelnut liqueur (we used Frangelico) 1 tsp chopped hazelnuts , toasted

Ingredients 4 shortbread biscuits 300g tub soft cheese zest and juice of 1 lime 3 tbsp icing sugar ½ a 380g pack of frozen mixed berries, plus a few extra to serve

Ingredients 300g pot extra-thick double cream 7 tbsp Baileys 6 chocolate brownies (about 250g/9oz), broken up, or use crumbled chocolate biscuits or loaf cake 3 bananas , sliced 500g pot vanilla custard

Ingredients 135g pack lime jelly 700ml apple & pear juice (we used Copella) 300ml lemonade 425g can lychees in syrup 10-15 cocktail cherries from a jar 10-15 raisins You will need 10-15 cocktail sticks

Ingredients 2 x 135g packs strawberry or raspberry jelly 425g can lychee in syrup 12-14 small seedless green grapes 12-14 dark coloured jelly beans 80g white marzipan 6-8 whole blanched almonds red piping

Ingredients Creepy bites 320g pack soft wheat tortillas 3 tbsp vegetable oil 50g poppy or black sesame seed Hellfire spread ½ squash, peeled, deseeded and diced 1 tbsp vegetable oil ½ tsp ground cumin

Ingredients For the red velvet cake 175g soft butter , plus extra for greasing 225g white caster sugar 1 tsp vanilla extract 3 large eggs , at room temperature 1 tbsp red food colouring paste (we used

Ingredients few sweets to decorate, we used jelly hearts from a sweet shop (optional) For the sponges 250g butter, plus extra for greasing 200g dark chocolate, broken into chunks 500g plain flour 500g