For the shortbread

250g plain flour

75g caster sugar

175g butter, softened

For the caramel

100g butter or margarine

100g light muscovado sugar

397g can condensed milk

For the topping

200g plain or milk chocolate, broken into pieces

BBC Good Foods- Easy millionaire squares.

500g block dessert pastry

5 pears , cored and sliced

25g golden caster sugar , plus extra for sprinkling

large pinch mixed spice

flaked almonds , to finish

pouring cream or custard , to serve

For the topping

140g porridge oat

50g plain flour

50g ground almond , plus extra if your pears are really ripe and juicy (see Tip, below)

100g golden caster sugar , plus extra for sprinkling

140g cold butter , diced

3 tbsp golden syrup

Serves: 12 people

Filling

0 -  Almond Essence 

50 g Caster Sugar 

1 -  Fresh Egg 

1 homegrown pears 

drained

50 g Margarine 

2 tbsp Milk 

50 g Odlums Cream Plain Flour 

50 g Shamrock Ground Almonds 

Pastry:

1 -  Fresh Egg 

175 g Margarine 

250 g Odlums Cream Plain Flour 

50 g Shamrock Ground Almonds 

25 g SuperValu Icing Sugar 

0 -  Water

pinch of sugar

125ml milk

100g butter

4 eggs

For the custard filling

300ml milk

50g caster sugar

2 egg yolks

1 tsp vanilla extract

4 tsp plain flour

4 tsp cornflour

375ml double cream

For the icing

100g plain chocolate

25g butter

1 tbsp icing sugar

500g rhubarb, chopped into chunks the length of your thumb

100g golden caster sugar

3 tbsp port (optional)

For the crumble topping

140g self-raising flour

85g butter, chilled

50g light brown muscovado sugar

50g chopped walnuts (optional)

1 cup Sugar
1/2 cup Butter - Softened
1/2 cup Shortening
3 1/2 tablespoons Cream Cheese - Softened
1/2 teaspoon Salt
1 whole Egg
1/2 teaspoon Almond Extract
2 cups All Purpose Flour Food Coloring (As many different colors as you want the cookies to be!)

DECORATIONS

Silver Candy Balls (If Desired) Food Sprinkles (If Desired) Sparkle Gel Edible Glitter

1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)

7/8 cup sweetened condensed milk (see note below on measurement)

1 teaspoon vanilla extract
2 large eggs whites

1/4 teaspoon salt

4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Serves: 8 

180g butter

675g sliced brioche

55g sultanas

450ml double cream

150ml full fat milk

4 eggs, beaten

4 tablespoons golden caster sugar

1/2 teaspoon vanilla extract

1 pinch of ground nutmeg

http://allrecipes.co.uk/recipe/33915/classic-brioche-bread-and-butter-pudding.aspx

300g self-raising flour

2 tbsp caster sugar

1 tsp ground cinnamon

70g butter, melted, plus extra for greasing

2 egg yolks

130ml milk, plus extra for glazing

For the filling

1 tsp ground cinnamon

55g light brown soft sugar

2 tbsp caster sugar

40g butter, melted

For the icing

60g icing sugar

1 tbsp cream cheese, softened

½ tbsp butter, softened

½ tsp vanilla essence

140g caster sugar

2 large eggs, beaten

140g self-raising flour

1 tsp baking powder

2 very ripe bananas, mashed

50g icing sugar

handful dried banana chips, for decoration

4 large eggs

225 g light muscovado sugar

200 g carrots, peeled and coarsely grated

300 g self-raising flour

2 tsp baking powder

1 tsp ground mixed spice

1 tsp ground ginger

75 g walnuts, shelled and chopped, plus 8 halves to decorate

For the icing

50 g butter (room temperature)

25 g icing sugar

250 g full-fat cream cheese (room temperature)

3 drops of vanilla extract

6ozs Lad

1/2 lb Treacle (Golden Syrup)

Salt

1/2 lb Sugar

1 Egg

1 tsp ground Ginger

1 tsp Bicarbonate of Soda

https://www.thewi.org.uk/life-at-the-wi/food-and-cookery/recipes/recipes/baking-bread,-cakes-and-treats/ginger-biscuits

250g self-raising flour

1 tsp baking powder

4 large free-range eggs

225g unsalted butter, at room temperature

3 tbsp of milk

Zest of 3 lemons

For the lemon drizzle icing:

200g icing sugar

Finely grated zest and juice of a lemon