Step 1 – Preheat your oven to 180C or gas mark 4. Butter and line the base of your loaf tin. Put all of your cake ingredients into a bowl and beat with a hand whisk, wooden spoon or an electric whisk if you’re feeling a little lazy. Beat the mixture for around 3 – 5 minutes until the mixture is light and fluffy.

Step 2 - Then gently spoon the mix into the tin and make sure the top is flat and level.

Step 3 – Bake your mixture for around 40 – 50 minutes or until golden brown and firm to touch.

Step 4 - Heat the orange juice and caster sugar in a small pan on a low heat. Stir until the mixture is completely dissolved.

Step 5 - When your cake is completely cooked, remove it from the oven and lightly spoon over the orange mix. Leave the cake to cool in the tin then remove and cool completely on a wire rack.

Step 6 – Break up the chocolate and melt over a pan of simmering water or in the microwave for around 1 – 2 minutes. Drizzle over the cake and leave to set. (Alternatively, you may prefer to use icing, as shown in the photo above.)

Step 7 – Serve and enjoy!

Step 1: In a large mixing bowl add the flour, yeast, sugar and salt. Mix for 1 minute (by hand or using an electric whisk). Add the water and half of the beaten egg mixture. Mix once again until you get a thorough consistency. Add butter and mix in until combined. Knead by hand until smooth and elastic. This should take about 10 minutes.

Step 2: Cover the dough and pop it in a warm place for about 30 minutes to let it rise. After that, punch the dough down and roll out 8 balls. Allow them to rise for 10 minutes.

Step 3: Take each ball and roll out with a rolling pin until you have a nice thin disk (roughly 3 inches in diameter and a 1/4 inch thick).

Step 4: Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Wrap and cover the filling from all sides with the dough before pinching the seams to close. Next shape the dough into a ball shape. Using shark scissors snip the top surface of the dough a bit to form petals shaped like a flower (see picture). You can use the scissors to form a variety of fun shapes, all of which look great!

Step 5: Place buns on a greased metal tray and allow them to rise for 20 mins. Then brush the remaining beaten egg over the top of the buns. Bake at 200c for 20 minutes or until golden brown.

Step 1 - Preheat your oven to 170^oC.

Step 2 - Grease a square cake tin with butter or margarine.

Step 3 - Sieve the flour into a bowl, along with half (60g) of the caster sugar.

Step 4 - Using your hands, rub half (120g) of the butter into the bowl until the mixture forms into dough.

Step 5 - Spread this dough evenly across the base of your square cake tin. Prick the dough all over using a fork.

Step 6 - Put the dough in the preheated oven for 15 minutes. It should be golden brown by the end of the cooking period.

Step 7 - Once the cake tin is in the oven, it's time to make the caramel! Place your condensed milk, your golden syrup, and the remaining sugar and butter in a saucepan. Use a low flame and stir continuously.

Step 8 - Is the caramel properly mixed? If so, remove it from the hob and - once your dough is out of the oven - pour it into the cake tin, covering the dough evenly. Leave to cool for half an hour.

Step 9 - While the caramel cools, boil some water on the hob. Break your chocolate into small pieces and place these pieces in a glass bowl. Set the bowl over the boiling water to melt the chocolate.

Step 10 - Once your caramel has cooled, pour the melted chocolate over the top to form that delicious third layer. Pop the finished product in the fridge for a while, and when it's cooled down properly, cut into squares.

Step 1 - Preheat the oven to 180C or gas mark 4 and line your muffin tin with 6 muffin cases.

Step 2 - Beat together the softened butter and caster sugar until pale and fluffy. For ease you can use an electric whisk, but if not just be steady and thorough. Whilst beating, gradually stir in the beaten eggs until well combined.

Step 3 - Fold in the flour gently until the mixture has combined. Add 1-2tbsp of cold water to make the mixture a dropping consistency.

Step 4 - Mix together the cocoa powder and milk in a small bowl until the two are combined. 

Step 5 - Divide the cake mixture in half between two bowls. In one bowl, stir in the vanilla extract, and in the other add the cocoa powder and milk mixture along with the chopped chocolate. Stir both until combined.

Step 6 - Fill the muffin cases with alternate spoonfuls of chocolate and vanilla mixtures until your muffin cases are evenly filled and both of the mixtures have been fully used. Using a skewer, drag it through each mixture to ensure the marble effect is thorough.

Step 7 - Bake in the centre of the oven for around 20-25 minutes. Remove from the oven and leave to cool in the tin or on a wire rack.

Step 8 - For the frosting, beat together all the frosting ingredients either, using an electric whisk or by hand, for 4-5 minutes until the mixture is really smooth and creamy. We would recommend that the longer you beat it, the better the texture!

Step 9 - Once the muffins have cooled to room temperature, using a small spatula or a butter knife, spread the frosting on top of each individual muffin. Don’t be sparing! You can also pipe the frosting onto the muffins using a piping bag.

You like chocolate? You like mint chocolate? Then you'll love these chocolate mint brownies!

This recipe is based on a similar recipe from the marvellous Brown Eyes Baker (we've simply swapped in some British products instead of the American brands - Peppermint Patties are hard to come by in the UK!).

This step-by-step guide will help you to create these undeniably delicious brownies with ease!

Ingredients

• 8 ounces unsalted butter
• 5 eggs (room temperature)
• 2 tsp vanilla extract
• ¼ tsp salt
• 1 tbsp instant coffee
• 3 ½ cups sugar
• 1-2/3 cups flour
• 1 packet of mint Viscount biscuits

Instructions:

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