grease a 8 inch square cake tin', 'line it with greased greaseproof paper', 'tie double brown paper round the outside', 'sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind', 'cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy', 'add the treacle and fold into mixture', 'add the eggs beating the mixture after each egg', 'if the mixture curdles add a little flour', 'lightly fold in the sifted flour with the fruit , nuts and mixed peel until evenly distributed', 'add and mix in the brandy', 'spoon the mixture into the cake tin and level the surface', 'knock tin to get rid of air bubbles', 'make an indentation in the centre to allow for the cake rising in the centre', 'cover and leave in a cool place for 24 hours', 'place an ovenware container of water on the bottom of the oven', 'then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg', 'c or 300 deg', 'f for 4 hours', 'test to see if cooked by inserting a skewer in the cake which should come out clean', 'cool cake in the tin for an hour then turn out onto a wire rack and remove the paper', 'when cold , prick the cake top with the skewer and spoon the remaining brandy over the cake surface', 'wrap in fresh greaseproof paper then foil', 'place inverted into an airtight tin for at least one month before covering the cake with almond paste', 'finish off with royal icing and decorate to your preference'

combine all ingredients in blender , starting with liquids , until smooth', 'serve in a pretty glass with a straw , garnished with 2 or 3 fresh blueberries'

in a medium saucepan , bring 3 cups water , sugar , lemon peel and preserves to a boil', 'reduce the heat , and simmer 5 minutes', 'refrigerate until cool , about 30 minutes', 'stir in the lemon juice', 'pour through a strainer into 8 or 9 square metal pan', 'discard peel', 'press raspberries through strainer with the back of a spoon to get a seedless puree', 'scrape puree from the outside of strainer into pan', 'stir puree into the lemon raspberry preserve mixture until blended', 'place in freezer', 'when the mix starts to freeze , about 45 minutes , scrape frozen sides into the center of pan with fork', 'repeat every 20 minutes for about 2 hours', 'next , cover the pan with foil , and freeze for at least 8 hours , or until firm', 'place the pan in the fridge about 20 minutes before serving to thaw it out a bit', 'to serve , mound the ice into individual dishes , and garnish with raspberries', 'enjoy !'

sift the dry yeast with the flour and sugar', 'rub the butter into the dry mixture until you a fine crumb type mixture', 'add the warm water and warm milk and salt combined together , into the dry mixture', 'combine until a soft dough', 'place onto a lightly floured board and knead 8 minutes', 'of course all the above can be done in your electric mixer with a dough hook as you would any bread dough', 'put dough into light oiled bowl , cover and let stand in a draft free warm area for 2 hours or until doubled', 'punch dough down', 'place again onto a board and knead by hand 4 minutes', 'divide into 12 portions for the buns', 'knead each portion into a nice round bun , and place onto a greased cookie sheet', 'leaving enough room for rising in between', 'set aside covered in a warm place until about 1 / 2 doubled in size or about 15 to 20 minutes', 'brush with beaten yolk and water combined into a wash', 'bake in a hot oven 450 degrees oven for 10 minutes', 'reduce heat to 350 degrees for the last 15 minutes', 'total baking time 25 minutes', 'or until golden brown-- place on a wire rack to cool', 'when cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit', 'dust all over with powdered icing sugar-- these are not sweet buns-- for added sweetness can place a jam of choice into the cut , with the cream', 'mock cream', 'make a sugar syrup with the water and sugar in a saucepot', 'just dissolve and bring to a boil and boil three minutes', 'remove from heat and cool completely', 'when syrup is cold , beat the butter with the vanilla for a long time until it is white in colour and fluffy', 'gradually while mixer is still beating pour in the cold syrup , beat constantly', 'fill buns with the mock cream , or use ontop of tarts of choice'

pre heat oven to 355 degrees', 'mix flour , oats and sugar together in a large mixing bowl', 'melt the butter , honey and water in a pan , once melted stir in the baking soda', 'add the butter mixture to the dry ingredients , and mix until combined', 'roll into 1', '5 balls', 'place it on a greased tray and flatten slightly with the bottom of a cup or other flat surface', 'bake for about 12 mins - they should be golden , not brown', 'allow them to cool completely on the cookie sheet'

lightly grease a baking sheet', 'pre-heat oven to 175c / 350f / gas mark 5', 'put the figs in a saucepan with 300 ml water', 'simmer for about 20 minutes , stirring occasionally , until the figs are tender and the liquid is well reduced', 'set aside to cool , then puree in a blender or food processor', 'put the remaining ingredients for the pastry in a blender or food processor with 30 ml water and mix to a dough', 'knead the dough on a lightly floured surface , then roll out to an oblong about 40 x 12 cm', 'spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling', 'trim the ends of the roll and cut into 3 cm wide slices', 'turn the rolls over and place on the prepared baking sheet', 'mark the top of each roll with a wet fork and bake for 25-30 minutes , until lightly browned', 'cool on a rack'