Instructions: 1 For the Baked Alaska: Crumble 100g/4oz Christmas cake and pile in the centre of an ovenproof plate. Pat into a round and drizzle over 2 tbsp of the sherry. Arrange half of the satsuma segments on top and sprinkle over half of the nuts and dates.

2 Whisk the eggs whites in a bowl until stiff and beat in 100g/4oz sugar until smooth and glossy. Use the meringue to cover the cake base completely and bake for 8-10 minutes until cooked and lightly golden.

3 To serve, drizzle over another 2 tbsp of the sherry and set alight with a blow torch!

4 For the Trifle: Crumble 100g/4oz of Christmas cake and place in the bottom of a glass serving dish. Drizzle over 2 tbsp sherry and arrange the remaining satsuma segments on top.

5 Sprinkle over the remaining nuts. Place half of the cream and the milk in a pan with the vanilla pod and heat gently. Whisk two egg yolks in a bowl and gradually add the cream mixture, whisking to combine.

6 Return to the pan and gently warm through until thickened, whisking continuously. Pour over the trifle base and chill for at least five minutes. Whip the remaining cream in a bowl and use to decorate the trifle just before serving.

7 For the Zabaglione: Place the remaining 75g/3oz of sugar and 3 egg yolks in a double boiler set in a pan of simmering water.

8 Add the remaining sherry and whisk until well combined. Continue to whisk for about 10 minutes until doubled in volume and frothy.

9 Arrange the remaining dates in the bottom of individual serving glasses and pour the zabaglione on top. Serve at once.

10 For the Pan-fried Christmas Cake: Cut the remaining cake into two slices. Heat the butter in a frying pan and add the slices of cake. Cook for a minute or two on each side until just crispy and heated through.

Serve at once dusted with the icing sugar.

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