serves 6

2 cups cake flour

1,5 cups castor sugar

2 teaspoons baking powder

half teaspoon salt

2 well beaten eggs

1 can Campagna fruit cocktail, juice included

half cup brown sugar

half cup chopped pecan nuts (coconut can be used for those who have a nut allergy)

sauce

240ml evaporated milk

175ml sugar

half cup butter

teaspoon vanilla extract

Pre-heat the oven to 180deg.c and grease a 18×26cm cake pan or pyrex dish.

Mix together by hand the flour, baking powder, castor sugar, salt, eggs and fruit cocktail with juice.

Do not over mix.

Pour the mixture into the cake pan and sprinkle with the half cup of brown sugar and the chopped pecan nuts.

Bake for 40 minutes, remove and place on a rack to cool.

While the cake is coolong, in a medium pan, bring to a slow boil the evaporated milk, sugar and butter.

Once the butter is melted and almost to the point of a slow boil, remove from the heat and stir in the vanilla.

With the tip of a sharp paring knife/cake skewer, poke small holes in the cake and slowly pour the sauce evenly over the cake.

Allow all the sauce to settle before serving.

Serve with ready made toffee sauce and whipped cream

serves 6

1 loaf shop-bought sponge cake, cut into small cubes

120ml  Limoncello

2x tins Campagna Fruit cocktail, drained

500ml whipping cream, lightly whipped

700ml ready-made custard

100g toasted almond flakes

Line the bottom of a trifle bowl with the sponge cake and drizzle with the Limoncello.

Sprinkle the fruit cocktail pieces evenly over the sponge

Pour the custard over the fruit and spread it over to cover completely

Top the custard with the whipped cream and toasted almonds

Allow to stand in the fridge for at least 2 to 4 hours before serving

serves 6

100g softened butter

300g sliced Campagna panettone

4 large egg yolks

4 large eggs

50g castor sugar

zest of 1 large orange

seeds from 1 vanilla pod

100g dark chocolate, broken into small pieces, or use dark chocolate chips

350ml cream

300ml milk

light brown sugar to sprinkle

5 tablespoons of smooth apricot jam

Grease a 2 litre oven proof dish with a little butter, then spread the rest over the panettone slices, pre-heat the oven at 180deg.c

Place the bread in a large mixing bowl, add the chocolate

-Beat the yolks, whole eggs, sugar, vanilla, orange zest until smooth and creamy

Add the cream and milk to the egg mixture

Pour this mixture over the bread and using your hands, gently fold it in all together

Leave it to stand for about 20 minutes to allow the bread to soak up the custard

Place the bread mixture in the greased oven proof dish and sprinkle the light brown sugar evenly over the bread mixture

Place the dish in a baine-marie and bake for 40-50min until golden

Warm the apricot jam until runny and when the pudding is cooked, brush the top with the jam

leave to stand for 15 minutes and serve with either pouring cream, custard or some ice cream, depending on your preference (all 3 if you wish too!)