Preheat the oven to 350°F. Line the bottom of a 8in springform cake tin with parchment paper.

To make the topping, place the butter in a frying pan and melt over a low heat. Add the sliced apples, lemon juice and zest. Cook for 3-4 minutes.

Add the sugar and cook for 5 minutes.

Using a slotted spoon remove the apple slices and arrange them in one layer on the bottom of the cake tin.

Boil up the remaining juices until they turn a rich golden colour. Pour this sticky toffee-like substance over the top of the apples in the cake tin.

To make the sponge, cream together the butter and sugar. Add the vanilla and the beaten egg yolks. Then fold in the flour, baking powder and cinnamon. Stir in the milk.

In a separate bowl, whip the egg whites until stiff. Fold these into the cake mixture. Spoon the cake mixture over the apples.

Place in the oven and bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean.

Leave to cool for at least 5 minutes. Then gently turn the cake out upside down onto a serving plate or cake stand. (You may have to peel off the greaseproof paper.)

Grease 9 X 13 pan. Separate eggs and cream yolks with butter and sugar. Sift flour, baking powder, salt, spices and add alternately with milk to sugar mixture. Beat egg whites until stiff, add vanilla and fold into batter. Bake at 350F for 50-60 minutes and then cool in pan and frost with butter frosting.

Frosting:
Cream butter, salt, and vanilla, until light and fluffy. Add sugar slowly, beating after each addition. Add 3 milk, beating until smooth. Add more milk until desired spreading consistency is reached. Stir in the raisins and cherries.

Preheat oven to 350F. Cream butter and sugar and add the lemon zest. Add the eggs one at a time with a tablespoon of flour for each. Gently mix in the rest of the flour and finally the lemon juice. Pour into a loaf tin. Sprinkle with sugar (about 2 tablespoons) and put it in the oven for 1 hour. Remove from oven to a wire rack, let it cool in the tin before turning out.

Preheat the oven to 180C/350F. Arrange the pear slices in the base of a buttered 9 by 13 inch dish.

Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg. Whisk together for a few minutes until pale in colour, then pour over pears.

To make the caramel sauce, place the brown sugar and syrup into a small pan and add 250ml cold water. Cook over a moderate heat, stirring until the sugar has dissolved. Without stiring, allow to reach boiling point, then remove it from the heat.

Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden (we left it in an extra 5 minutes). Allow to stand for 5 minutes before serving with cream or vanilla ice cream.

Preheat oven to 300F. Line a baking tray with parchment paper or a silpat. Put your egg whites into a bowl (make sure there are no shells or yolks, yolks contain fat…fat is the enemy of a good meringue), whisk on medium until the whites hold firm peaks. You’ll know when it’s thick enough when you can hold the bowl upside down and nothing falls out.

With the mixer still running, gradually add the sugar and the salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes until the mixture is all nice and glossy. Dip your finger in the mixture and rub it between your finger tips. You’ll know it’s ready when it’s perfectly smooth (no grains of sugar).

Spoon the mixture on to your baking tray in blobs (either big or small) and pop it in the oven for an hour. If you don’t like it gooey inside leave it in the oven for a little longer and then let the oven cool down with the baking tray still inside.

Stir together all ingredients excluding egg whites. Don’t beat the mixture as it will change the make up of the batter, just fold it gently. Let the batter sit for 1 hour.

While the batter is resting, core, peel and cut the 4 apples into sliced rounds. In a large bowl mix the apples with the sugar and rum. Cover and let it sit.

When the hour is up, beat the egg whites until they form stiff peaks and fold it into the rest of the batter.

Heat 1 1/2 inches of vegetable oil in a pan until it’s hot enough to deep fry. Dip each piece of apple in the batter and set them gently in the oil. Fry them until they are just golden brown. Remove them from the oil and place them on the some paper towl to soak up the excess oil. Before the fritters cool down completely, dust them with sugar and cinnamon, and serve.

Wrap bananas in spring roll wrappers (if using large wrappers, cut them to fit the size of the bananas) and set aside. We found that if you cut the bananas in half, and then cut them again lengthwise they’ll fit a small spring roll wrapper perfectly. Place enough oil in a wok or deep frying pan to cover wrapped bananas (1-2 inches). Heat oil on medium-high heat. Oil is ready when you can see bubbles rising through the oil from the base of the pan.

Using tongs, gently place wrapped bananas in hot oil and deep fry until golden brown. Remove and place on a paper towel (to absorb excess oil).

Place a banana on a serving plate and with honey or chocolate sauce and ice cream.

Mix butter, sugars, vanilla, and egg. Once combined, slowly add the flour, salt and baking soda until absorbed. Stir in chocolate chips. Spoon dough on to a cookie sheet and bake for 10-12 minutes at 375F (until golden).

Blend all of the ingredients (except water). Let the mixture sit for one hour. Add the water, stir and start frying.

Stab a fork into the uncut end of a halved potato. Dip it in oil and use it to coat the bottom of the pan. Fry them just like pancakes…not too hot.

Melt chocolate with a double boiler (or in the microwave). Mix with raisins. Drop them in small piles on parchment paper and let them cool. Makes between 3 and 4 dozen depending on the size you make them. Store in an air tight container.