1. Place the sugar, butter, milk and syrup in a heavy saucepan and bring slowly to a boil, stirring constantly. Add the condensed milk, return to a boil, still stirring, until the mixture reaches 250*F on a sugar (candy) thermometer; or the "hardball stage" .

2. Remove the pan from the heat and stir in the fresh cranberries. Pour the mixture into a well-greased Swiss roll tin (jelly roll pan). mark the fudge into squares just before it hardens. When the fudge is cold, break it into pieces and store them in an airtight container.

1. Sift the flour and cut in the butter. Stir in the sugar, hazelnuts and cocoa, then add one egg yolk and the water. use a knife to mix the egg and water into the mixture to bind it into a soft dough.

2. Roll out the pastry and use to line a 10in loose-bottomed tart pan. Trim away the excess pastry and prick the base, then chill for 30 minutes. Preheat the over to 400*F/Gas6.

3. Line the pastry case (shell) with non-stick baking paper and beans, and bake for 20 minutes. Remove the paper and beans and bake for a further 10 minutes.

4. Mix a little milk with the corn flour (cornstarch) and caster (superfine) sugar until smooth. Bring the remaining milk to a boil, then pour it on the corn flour mixture, stirring all the time. Return the sauce to the pan and bring it back to a boil, stirring continuously. Simmer for 3 minutes, stirring, until the sauce is very thick. Remove from the heat.

5. Add the second egg yolk and the chocolate drops or chips and stir until the chocolate melts. Stir in the vanilla essence (extract) then cover the surface of the sauce with wetted non-stick baking paper. Leave it to just cool, rather than set.

6. Beat the sauce to remove lumps. Whip the cream until it stands in soft peaks, then fold it into the sauce. Beat the egg whites until they stand in stiff peaks and fold them into the mixture. Turn the mixture into the pastry case, swirl it around evenly and chill the tart for a few hours.

7. Trace witch shapes on to nonstick baking paper using a felt-tip pen. Turn the paper over, securing the corners on a boar with tape. Melt the chocolate in a bowl over a small saucepan of hot, not boiling, water. make a paper piping bag and spoon some chocolate into it.

8. Fold the end down to seal and cut the tip off the bag. Carefully outline the witch shapes. Enlarge the hold and flood the shapes completely, using a toothpick to ease the chocolate into the corners. When set, use a palette knife to lift the chocolate witch shapes on to the tart.

1. To make a Madeira cake mixture, preheat the oven to 325*F/Gas3. Grease and line the bases of two 2½ pints/5 cups pudding bowls.

2. Sift the flour and baking powder into a mixing bowl. Add the sugar, margarine, eggs and milk. Mix together with a wooden spoon, then beat for 1-2 minutes until smooth and glossy.

3. Divide the mixture equally between the pudding bowls and spread evenly. Give the bowls a sharp tap to remove any air pockets. Make a depression in the center of the mixture to ensure a level surface once the cakes are cooked. Bake for 1¼ hours. Turn out and cool on a wire rack.

4. Trim the widest ends of each cake so they will fit flat against one another to make a round shape. Split each cake in half horizontally and fill with some of the butter icing (frosting), then stick the two cakes together with butter icing to form a pumpkin shape.

5. Tim one of the narrow  ends slightly, to give a better pumpkin shape. Make this the bottom of the pumpkin. Cover the outside of the cake with the remaining butter icing.

6. Take 12oz of the sugar paste and color it orange. Roll out thinly on a surface lightly dusted with corn flour (cornstarch) and sue to cover the cake, trimming to fit. Mould it gently to give a smooth surface.

7. Mark the pumpkin segments using a thin wooden skewer. With a fine paintbrush and watered-down orange food coloring, pain on the markings for the flesh. Use orange sugar paste icing trimmings for the top of the cake where the witch bursts out; cut and tear rolled out pieces to create jagged edges. Attach to the  cake with a little water.

8. Color three-quarters of the remaining sugar paste (fondant) black. Of the remainder, color a little yellow and leave the rest white. use some of the black and white sugar paste to make the witch, molding the head, arms and body separately and securing with royal icing (frosting). When set, roll out some black sugar paste and cut jagged edges to form a securing with a little water.

9. make the hat in two pieces - a circle and a cone - and secure with royal icing. Leave to dry on non-stick baking paper (baking parchment). shape the cauldron, broomstick and cats head out of more black and yellow sugar paste, securing the handle of the cauldron with royal icing. Leave to dry on non-stick baking paper.

10. Roll out the remaining black sugar paste for the features. Cut out the eyes, nose and mouth and attach to the pumpkin with a little water. Place the cake on a 9in round cake board, secure the witch on top with royal icing and arrange the cat, cauldron and broomstick around the base.

1. Combine the sugar and water in a heavy saucepan. Heat gently, stirring until the sugar has dissolved. Do not allow the syrup to boil. Wash any sugar crystals off the sides of the pan with a brush dipped in cold water, then bring the syrup to a boil. Do not stir the syrup while it is boiling or the sugar may crystallize.

2. Boil the syrup until it turns golden, then quickly remove it from the heat and dip the base of the pan in cold water to stop the syrup getting darker.

3. Dip the apples in the caramel, turning them on their sticks to coat them evenly. Allow excess syrup to drip off, then twirl the apples and place on oiled foil.

1. Preheat the oven to 300*F/Gas 2. Grease and line the base of an 7in square cake pan with greased greaseproof (wax) paper. Grease and line the base of a 1¼ cups pudding basin (deep bowl) with wax paper.

2. To make an orange-flavored quick-mix sponge cake, sift the flour and baking powder into a bowl. Add sugar, margarine and eggs. Mix together with a wooden spoon, then beat the mixture for 1-2 minutes until smooth and glossy. Stir in the orange flavoring and beat thoroughly until  evenly blended.

3. Half-fill the basin (bowl) with cake mixture and turn the remaining mix into the cake pan. Bake the bowl for 25 minutes and the pan for 1½ hours. Allow to cool.

4. Knead a little black food coloring into 4oz of the sugar paste icing and use to cover a 9in cake board. Trim off the excess.

5. Cut tow small corners off the large cake. Cut two larger wedges off the other two corners. Stand the large cake on the iced board. Halve the larger cake trimmings and wedge them around the base of the cake.

6. Secure the smaller cake to the top of the larger one with butter icing (frosting). Use the remaining icing to cover the cake.

7. Roll out the remaining sugar paste icing on a surface dusted with corn flour (cornstarch) to an oval shape about 20in long and 12in wide.

8. Lay the icing on the cake, letting it fall in folds. Smooth the sugar paste icing over the top half and trim any  excess.

9. Using black food coloring, paint two oval eyes on to the head.

1. Sift together the flour, bicarbonate of soda, salt and spices for the golden gingerbread. Rub the butter into the mixture. Add the sugar, syrup and egg yolk and mix to a firm dough. Knead, wrap and chill. Use the same method for the chocolate gingerbread mixture.

2. Roll out half the chocolate dough on a floured surface to a 11 x 1½ inch rectangle, ½ inch thick. Repeat with the golden gingerbread dough. Cut both lengths into seven long, thin strips. Lay the strips side by side, alternating the colors.

3. Roll out the remaining golden gingerbread dough to a long sausage, ¾ inch wide and the length of the strips. Lay the sausage of dough down the center of the striped dough. Carefully bring the striped dough up around the sausage and press gently to enclose the sausage. Roll the remaining chocolate dough to a thin rectangle measuring 11 x 5in.

4. Bring the chocolate dough around the striped dough and press into place. Wrap in wax paper and chill.

5. Preheat the oven to 350*F/Gas 4. Grease a large baking sheet. Cut the gingerbread roll into thin slices and place on the baking sheet. Bake for about 12-15 minutes, until just beginning to color.

1. Lightly oil a 11 x 7in jelly roll pan. Sift together the icing, sugar, and corn flour (cornstarch) and sue some of this mixture to evenly coat the inside of the pan. Shake out the excess.

2. Mix together the cold water, orange flower water, gelatine and a drop of orange food coloring in a small bowl. Place over a saucepan of hot water and stir occasionally until the gelatine has dissolved.

3. Place the sugar, liquid glucose and boiling water in a heavy saucepan. Stir over a low heat to dissolve the sugar completely. Make sure that there are no sugar crystals around the water line, if so wash these down with a brush dipped in cold water.

4. Bring the sugar syrup to a boil and boil steadily without stirring until the temperature reaches 260*F on a sugar (candy) thermometer. Remove from the heat and stir in the  gelatine mixture.

5. While the syrup is boiling, whisk the egg whites until stiff. Pour a stream of syrup on to the egg whites while whisking for about 3 minutes or until the mixture is thick and foamy. Add more food coloring if the mixture looks pale.

6. Pour the mixture into the pan and allow to set. Sift the remaining icing sugar over the marshmallow surface and over a board. Ease the mixture away using an oiled palette knife (metal spatula) and invert on to the board. Cut into 1 inch squares, coating the cut sides with the icing sugar.