Instructions: Preheat oven to 220c/425f/Gas 7.

1 Arrange the brandy snaps on a baking sheet, spacing them out well, and place in the oven for about 30 seconds, or until they begin to soften.

2 Remove from the oven and unravel each brandy snap. Press over upturned greased ramekin dishes to make baskets and allow to cool.

3 Place the chocolate in a heatproof bowl, sit over a pan of simmering water and allow to melt.

4 Turn the brandy snap baskets upside down and dip the edge in the melted chocolate. Leave to set.

5 For the Syllabub: Place the egg yolks, 1 tsp icing sugar, white wine, lemon juice and zest in a heatproof bowl, sit on a pan of simmering water and whisk until light and fluffy.

6 Fill the brandy snap baskets with lemon syllabub and serve on plates. Whisk 300ml/ 1/2 pint double cream until soft peaks.

7 Carefully fold the chopped chocolate log into the whipped cream with the remaining melted chocolate. Place the cooking rings on a greased baking sheet, spoon in the chocolate mixture to fill, and then chill until set.

8 Carefully remove the cooking rings and transfer onto plates to serve. Put the gingerbread tree on a baking sheet lined with baking parchment and cook in the oven for 3-5 minutes to warm through and slightly soften.

9 Using a sharp knife, cut out a piece of the centre of the gingerbread tree to make a channel.

10 Grind the hard boiled sweets in a coffee grinder to make a fine dust and sieve to remove larger pieces. Sprinkle dust in the channel in the gingerbread tree to make an even layer.

11 Bake for 1-2 minutes, or until the dust has melted. Remove from the oven and allow to cool. Remove carefully from the paper and serve on a plate.

12 Place the orange segments on a baking sheet and dust with icing sugar. Caramelise quickly using a blow torch, or under a hot grill.

Place a cooking ring on a plate and squirt some aerosol cream into the bottom, layer on the orange segments, carefully remove the cooking ring and serve immediately.

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