Desserts

Ingredients:
* 175g (6 oz) plain or milk chocolate 36 foil sweet cases

Filling:
* 225g (8 oz) plain chocolate
* 50g (2 oz) Stork margarine, softened
* 50ml (2 fl oz) double cream
* 50g (2 oz) ground hazelnuts
* 2 x 15ml spoons (2 tablespoons) rum or brandy

Decoration:
* Glace cherries, angelica or chopped nuts

Ingredients:
* 1 quantity short-time enriched dough

Filling:
* 25g (1 oz) Stork margarine, melted
* 40g (1 1/2 oz) castor sugar, mixed with
* 75g (3 oz) currants and
* 1 x 5ml spoon (1 teaspoon) mixed spice

Glaze:
* 3 x 15ml spoons (3 tablespoons) castor sugar
* 3 x 15ml spoons (3 tablespoons) hot water

Ingredients:
* 225g (8 oz) plain flour, sieved with
* 1 x 5ml spoon (1 teaspoon) cream of tartar and
* 1 x 15ml spoon (1/2 teaspoon) bicarbonate of soda

OR:
* 225g (8 oz) self-raising flour, sieved with
* 2 x 5ml spoons (2 teaspoons) baking powder

OR:
* 225g (8 oz) plain flour, sieved with
* 4 x 5ml spoons (4 teaspoons) baking powder
* 25g (1 oz) castor sugar
* Pinch of salt
* 1 x 15ml spoon (1 tablespoon) golden syrup
* 1 egg, size 3 or 4
* Approximately 150ml + 4-5 x 15ml spoons (1/4 pint + 4-5 tablespoons) milk
* Stork margarine, for spreading