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What you need:

150g butter, softened
150g caster sugar
3 eggs, beaten
150g self-raising flour, sifted
1 tsp vanilla extract
1 tbsp milk

For the frosting

200g butter, at room temperature
250g icing sugar
1 tsp vanilla extract
1 tbsp milk
green food colouring

To decorate:

silver balls, sugar stars or hundreds and thousands

What you do:

Preheat the oven to 180C /350F / gas mark 4.

Cream together the butter and sugar until light, fluffy and pale.

Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

For the frosting: In a mixing bowl beat the butter with a spoon or spatula until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

Mix your green food colouring into the icing to give an even green colour.

Once the cupcakes are totally cool, pipe the icing onto them starting from the outside of the cake and working into the centre to create tall Christmas trees. Decorate with silver balls, stars or hundreds and thousands then allow to set for at least 30 minutes so that the icing has a slightly crispy finish

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What you need:

6 hard boiled eggs
1 oz cream cheese, softened, cut into small cubes
3 tbsp mayonnaise
2 tsp yellow mustard
1/2 tsp  garlic powder
2 green onions, chopped
fresh cracked pepper to taste
paprika to decorate

What you do:

Peel eggs. Cut in half  lengthwise.
Scoop all yolks into a bowl. Mash with a fork.

Add cream cheese, mayonnaise, yellow mustard, granulated garlic, green onions, and salt and pepper. Stir to mix altogether.

Scoop the mixture into each of the egg halves.
Sprinkle with paprika and serve.

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What you need:

1 large tin of evaporated milk
1 strawberry jelly
6 strawberries
2 meringue nests.
3oz of boiling water.

What you do:

Whip the tinned milk until it doubles in volume & thickens.
Melt the jelly in 3oz of boiling water, then combine into the thickened milk.
Chop the strawberries & crush the meringues into small pieces & add to the mixture then stir well.
Spoon the mixture into individual glasses, then place into the refrigerator until set.
Decorate with sliced strawberries.

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What you need:

4oz / 100g butter.
4oz / 100g light brown sugar.
2 beaten eggs.
4oz/ 100g no soak dreid apricots ( chopped)
2 tbsp / 30ml chopped stem ginger
4oz / 100g self raising flour.
1tp / 5 ml bking powder.
2 tbsp / 30 ml milk.
fresh apricots slices for decoration.

What you do:

Cream the butter & the sugar together until light & fluffy. Then gradually beat in the eggs.
Coat the apricots & ginger in the 2tbsp of the flour & put aside.
Fold the remaining flour& baking powder into the creamed mixture & gently mix in the milk & the flour coated apricots & ginger..
Spoon the mixture into a greased 2 pint /1.25 pudding basin, level of the surfave then cover with clingfilm.
Microwave on full power for 4 1/2 – 5 minutes then leave to stand for 5 mins.
Turn out onto a warmed plate.
Decorate with the apricot slices & serve with cream or custard.

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