This recipe makes 8 large doughnuts but you could make 10-12 smaller doughnuts if preferred.

To make your own condensed milk, refer to the recipe on Cookidoo®.

Invented in the English town of Eccles in Lancashire, these delightfully sweet, currant-filled pastries are now popular throughout the world. Traditionally, they might be served with a piece of Lancashire cheese, though they’re lovely just with a cup of tea…especially warm out of the oven.

To make your own hazelnut chocolate spread, please refer to the recipe in The Basic Cookbook or Everyday Cookbook .

Meringue frosting can be an everyday luxury. When you make it in the Thermomix, it only takes 10 minutes! Finish your cakes or desserts with this meringue frosting to make them extra special.

If your icing is too thick add 1 tsp water and mix 3 sec/speed 3.

These Chocolate volcanos, so called because they spill with chocolate 'lava' when broken, are based on a classic French recipe that may (or may not) have been invented by Michel Bras. He tried to patent the recipe in 1981, but it's been copied and developed by countless famous chefs over the years, including Jean-George Vongerichten (who also claims it as his own), Raymond Blanc and Gordon Ramsay. This recipe borrows from the classic, with a little Nigella inspiration too.

Cooling the cake slowly in the oven helps prevent surface cracks. If a crack does form, you can disguise it with one of the following: a dusting of icing sugar, whipped cream, caramel sauce, chocolate sauce or fruit coulis.

Left over batter can be used to make several crepes or as the liquid in making sweet breads.

To check your oil is at 170°C, drop a small square of bread into the oil, it should turn golden brown in 20 seconds.

Dough should not be overworked. If dough becomes soft, place in fridge (approx. 15 min.) until it can be handled easily again.

Reduce cornflour to 2½ tsp in step 5 for a runny consistency of the custard.

Cooling the cake slowly in the oven helps prevent surface cracks. If a crack does form, you can disguise it with one of the following: a dusting of confectioners sugar, whipped cream, caramel sauce, chocolate sauce or fruit coulis.

For extra indulgence we drizzled our scrolls with Magnolia Kitchen's caramel sauce (search Cookidoo® for Magnolia Kitchen's caramel ganache recipe and refer to the variation).

This is a popular recipe to make at Christmas time. Wrap up one or more of the strudels to give to friends and family as a traditional Polish treat.

Dough should not be overworked. If dough becomes soft, place it in the refrigerator (approx. 15 min.) until it can be handled easily again.

To make your own Christmas spice mix in the Thermomix®, search Cookidoo® for the recipe.

If dough becomes warm and difficult to work with, place covered dough into the fridge until firm enough to handle.

Prepare the Caramel sauce the day before to save time. This recipe makes more caramel sauce than needed. Store any leftovers in a sealable jar for up to 1 week.

Instead of rolling dough into a circle, roll dough into a rectangle and sprinkle with cinnamon sugar and chocolate chips, lightly press filling into dough with rolling pin and roll dough into a log. Slice log into 1½ inch pieces and proceed with recipe.

Oats are naturally gluten free, but some brands may not be able to guarantee that they are packaged in a gluten-free environment. To be sure, check the label before use.