Method

1. Preheat the oven to 170°C/340°F (150°C/300°F fan-forced). Brush a 2 litre (8 cup/3½pt) capacity ovenproof dish (about 20cm/8in diameter) with melted butter to grease. Lightly dust with cocoa powder, tapping out any excess.
2. Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water, and stir until melted and smooth. Transfer the mixture to a large bowl and stir in the marsala, 110g (½ cup/4oz) of the caster sugar and the egg yolks.
3. Use an electric mixer with a whisk attachment to whisk the egg whites in a clean, dry large bowl on medium speed until soft peaks form. Add the remaining 55g (¼ cup/2oz) caster sugar and whisk until thick and glossy. Add one-third of the egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold together. Fold through the remaining egg white mixture until just combined.
4. Pour the mixture into the prepared dish. Bake in the preheated oven for 55–60 minutes, or until crumbs cling to a skewer inserted in the centre.
5. Remove the pudding from the oven and set aside for 5 minutes. Dust with icing sugar and serve in scoops with cream or ice cream.

Method

1. Preheat the oven to 180°C or (160°C fan-forced). Line two large baking trays with baking paper.
2. Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder, add to the butter mixture and use a wooden spoon or spatula to mix until well combined. Mix in the chocolate.
3. Roll tablespoonfuls of the mixture into balls and place on the oven trays, leaving about 5cm between each for spreading. Flatten each ball to about 5 cm in diameter.
4. Bake in the preheated oven for 20 minutes, swapping the trays around halfway through baking, or until light golden and cooked through. Leave the cookies on the trays until cool (about 30 minutes).

Method

1. Preheat the oven to 180°C (160°C fan-forced). Brush a 2.5 litre (10 cup) capacity fluted ring (bundt) tin with melted butter to grease.
2. Sift together the sugar, flour, cornflour and baking powder.
3. Use an electric mixer with a whisk attachment to whisk the egg whites on medium or medium–high speed in a clean dry bowl until soft peaks just form.
4. Sift the dry ingredients again over the egg whites and use a large metal spoon or spatula to fold until just combined. Pour over the melted butter and fold in until just combined.
5. Pour the mixture into the greased tin and smooth the surface with the back of a spoon. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the cake comes out clean. Leave the cake to stand in the tin for 10 minutes before turning out onto a wire rack to cool for about 1 hour.
6. To make the Strawberry icing, sift the icing sugar into a medium bowl. Combine the jam and 2 teaspoons of the water, add to the icing sugar and stir until smooth and a thick coating consistency, adding the remaining ¼ teaspoon water if needed.
7. Spoon the icing over the cooled cake, allowing it to dribble down the sides. Set aside for about 30 minutes, or until the icing is set. Serve in slices.

Method

1. To make the dough, combine the flour, sugar, sultanas, yeast and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 2–3 minutes, or until the butter has melted and the milk is lukewarm. Remove from the heat. Whisk one of the eggs with the vanilla and add to the butter and milk mixture. Whisk to combine. Add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
2. Turn the dough onto a lightly floured bench top and knead for 8–10 minutes or until it is smooth and elastic and springs back when you push your finger into it.
3. Brush a large bowl with melted butter, to grease. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
4. Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
5. When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2–3 minutes or until smooth and elastic. Divide the dough into 12 equal portions. Shape each portion into a long oval shape about 12cm long and 3cm wide in the centre, and place on the lined trays, leaving about 5cm between them. Cover with a slightly damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until well risen.
6. Whisk the second egg and brush the rolls with it to glaze. Bake in the preheated oven for 25 minutes, swapping the trays halfway through baking, or until the buns are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool.
7. To make the Topping, sift the icing sugar into a medium bowl. Use a wooden spoon to stir in the water and mix to a very thick pouring consistency. Add 2–3 drops of pink food colouring to tint the icing. Spread the cooled finger buns with the icing, allowing it to drizzle down the sides. Sprinkle with the coconut and set aside for 20 minutes for the icing to set before serving. These finger buns are best eaten on the day they are made.

Method

1. Put the whole mandarins in a small saucepan, cover with water and set over high heat. Bring to the boil, reduce the heat and simmer for 30–60 minutes, or until very soft when tested with a skewer. (You may need to place a small saucer over the mandarins to keep them submerged.) Remove the mandarins from the water and set aside to cool slightly.
2. Meanwhile, preheat the oven to 180°C (160°C fan-forced). Brush a 12-hole 80ml (⅓ cup) capacity silicone or metal muffin tin with melted butter to grease. Quarter the mandarins and remove and discard the centre core and any seeds. Purée the skin and flesh in a small food processor or blender until smooth.
3. Put the almond meal, polenta, coconut and baking powder in a medium bowl and mix well to combine.
4. Put the eggs, sugar and vanilla in a medium bowl and use an electric mixer with a whisk attachment to whisk on high speed until very thick and pale and a ribbon trail forms when the whisk is lifted (about 3–4 minutes).
5. Add the mandarin purée to the egg mixture and use a spatula or large metal spoon to fold in until just combined. Add the polenta mixture and fold together until combined. Divide the mixture evenly among the muffin holes (you can pour it from a jug or use a ladle).
6. Bake in the preheated oven for 15–18 minutes, or until a skewer inserted in the cakes comes out clean. Cool the cakes in the tin for 5 minutes. Use a palette knife to ease the cakes out and transfer to a wire rack to cool.
7. To make the Mandarin icing, sift the icing sugar into a medium bowl. Gradually stir in the juice until the mixture is smooth and has a thick coating consistency, adding a little more juice if too thick. Cover with plastic wrap and set aside at room temperature until ready to use.
8. Spread the tops of the cooled cakes with the icing. Set aside for 20 minutes or until set.