INGREDIENTS
100g unsalted butter, softened,
plus extra for greasing
175g dark muscovado sugar
2 large free range eggs
225g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp allspice
3 tbsp black treacle
275ml full-fat milk

FOR THE SAUCE
100g unsalted butter
125g dark muscovado sugar
1 tbsp black treacle
1 tsp vanilla extract
300ml double cream

TO SERVE
300ml crème fraîche
2 tbsp icing sugar
1 tsp vanilla essence

INGREDIENTS
Preheat the oven to 180°C.
Grease and line a loaf tin.
Combine the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle in a food processor.
Mix for about 3 mins, until all the ingredients are combined.
Now, gradually add the milk until the mixture is smooth.
Pour into the tin, and bake for 35–40 minutes, until risen and springy to the touch.

FOR THE SAUCE
Place the butter, sugar, treacle and vanilla extract in a saucepan, over a low heat and stir until the sugar has dissolved and the butter has melted.
Bring to the boil, reduce the heat, stir in the cream, and allow to cool.
Meanwhile whisk the crème fraîche, icing sugar and vanilla essence until creamy.
To serve, slice the pudding, pour over the toffee sauce and top with crème fraîche.

INGREDIENTS
50g unsalted butter, at room temperature, plus extra for greasing
10 slices of *hardo bread
350ml whole milk
50ml double cream
2 free range eggs
60g mixed fruit
30g brown sugar
1 tsp allspice
1 tbsp honey
1 tbsp desiccated coconut

^{*Hard dough bread, also called hardo bread, is a Caribbean bread, similar to the Pullman loaf or Pain de Mie, although ‘hairdo’ is sweeter in taste. Making it perfect for dessert recipes. Available in most supermarkets or online.}

METHOD
Preheat the oven to 180°C, butter the bread, then cut the slices in half, diagonally.
In a medium-sized ovenproof dish lay the bread butter side up around the edge.
Add a layer of mixed fruit and a sprinkle of allspice, then build up the layers from the bottom of the dish. Warm the milk and cream in a pan, making sure it doesn’t boil.
In a bowl whisk the eggs and ¾ of the sugar, gradually add to the hot milk, keep stirring, then remove from the heat.
Pour the custard over the bread layers and sprinkle over the remaining sugar and allspice. Sprinkle with coconut and drizzle with honey, leave to soak for 30 mins.
The bread will rise, so gently push the edges back into the dish.
Bake for 30-40 mins, until crisp golden brown.
Serve with hot custard or double cream.

INGREDIENTS
350g caster sugar
6 free range eggs
350g butter
270g self-raising flour
80g cocoa powder
½tsp baking powder
3 sponge tins, lined and greased.

FOR THE ICING
50g 70% cocoa dark chocolate
100g unsalted butter, softened
200g icing sugar
1 tsp vanilla extract
Splash of milk

TO DECORATE
8 tbsp seedless raspberry jam
Mixed chocolate ball decorations
Gold edible spray

Preheat the oven to 180°C. Combine the
sugar, eggs and butter in a food processor until creamy.
Sift the flour, cocoa and baking powder into a separate bowl, a little at a time add to the processor, and mix until smooth.
Divide the cake mix between the three tins, tap the edges to even out, and then place in the oven.
After 1hr, push a knife into the sponge — if it comes out clean, they’re ready.
Remove the cake from the oven and allow it to cool for 5 mins.
Next, turn the cake onto a wire rack and cool.
For the icing: Melt the chocolate in a bowl over a pan of simmering water (ensuring the base of the bowl doesn’t touch the water).
Allow to cool until the bowl is cool to the touch.
Cream the butter in a bowl, gradually adding the icing sugar.
Add the vanilla extract and fold in the melted chocolate.
(Add a few drops of milk if the mixture is stiff)

To decorate: Spread a circle of jam in the centre of a cake board or serving plate.
Place the first sponge in the centre, then add a layer of jam.
Add the second sponge, add a second layer of jam, and then add the third sponge.
(Make sure the sponges are aligned).
Using a spatula cover the sides of the cake with icing, building up the layers.
Even out then add the remainder of the icing on top of the cake.
When the cakes are covered with an even layer of icing, from the base make vertical strokes around the cake.
Clean off any excess icing to neaten the base, add the chocolate balls, and spray the edges with gold spray.
Allow the cake to cool and the icing to set, then serve.