Step 1

Preheat oven to 180°C.

Step 2

Whisk Bartlet eggs, milk, sugar and vanilla in large bowl. Stir in bread cubes and dried fruit.

Step 4

Bake in preheated 180°C oven until knife inserted in centre comes out clean, about 20 minutes.

Step 1

Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.

Step 2

Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.

Step 4

Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

Step 1

Combine Egg Mixture in a bowl with a flat base large enough to lie the roll up in. Whisk to combine.

Step 2

Spread sugar out in a small dish.

Step 4

Spread each piece of bread with around 3/4 tbsp of Nutella.

Step 5

Roll up bread. The Nutella will keep it sealed.

Step 7

Roll each roll up in the Egg Mixture, shake off excess then place in the pan. Repeat with remaining roll ups.

Step 8

Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.

Step 1

Preheat oven to 375 degrees F.

Step 2

Line a muffin pan with themed cupcake liners.

Step 4

In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.

Step 5

Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

Step 6

Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Step 1

Preheat the oven to 120 degree celcius. Line two baking trays with baking paper.

Step 2

Whisk the egg whites and salt with an electric whisk, until soft peaks form. Whisk in the sugar, one tablespoon at a time. 

Step 4

Using a piping bag or simply a spoon if you don’t have a piping bag, drop the mixture onto the baking sheets, creating small round shapes. 

Step 5

Reduce the oven temperature to 90 degrees celcius and bake for 1 and a half hours, careful not to burn the meringues. Leave the meringues in the oven to cool. 

Step 1

Custard base: beat eggs, sugar, honey and salt in medium heavy saucepan until blended, stir in milk. 

Step 2

Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 70c°, about 15 minutes.

Step 4

Remove from heat immediately.

Step 5

Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.

Step 7

Ice cream: pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.

Step 8

Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.

Step 1

Whip egg whites until stiff. Mix in the cream of tartar.

Step 2

Reserve 60 ml castor sugar and mix with corn flour. Set aside.

Step 4

Strain the mixture and divide between 6 x 150ml ramekin dishes.

Step 5

Spoon the mixture into a piping bag with a small star nozzle and pipe small nests.

Step 7

Fill with lemon curd and serve.

Step 1

In a small bowl, whisk the eggs, milk sugar and salt.

Step 2

Pour into four ungreased custard cups.

Step 4

Place in a baking pan and pour hot water in a pan to a ¾ depth.

Step 5

Bake, uncovered at 180°C for 50-55min or until knife inserted in the centre comes out clean.

Step 7

Serve warm or chilled.

Step 1

Preheat the oven to 170°C

Step 2

Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth

Step 4

Strain the mixture and divide between 6 x 150ml ramekin dishes.

Step 5

Place in a roasting tin, and pour boiling water from the kettle to come halfway up the outside of the dishes

Step 7

Cool and chill for at least 4 hours.

Step 8

Serve decorated