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Here is a classic 1930's dessert recipe from Recipes Rare from Everywhere.  I did some research and the modern version of this classic french dessert can be found here.   Make sure you have a good glug of Marsala wine to hand! This version is served warm and sounds like the perfect Christmas dessert or an alternative to mulled wine maybe? This version is provided by one of the junior chefs from the Carlton Club, so it scores highly on the authentic levels!

According to Marguerite, this is a Danish speciality cake that is typically made at Christmas.  I like Christmas, and I love chocolate cake so if anyone feels like they want to make one and send it over to me, my email address is info@diningdevon.com - will be glad to receive one. Just a hint.

The open sandwich has had a bit of a revival recently.  You can purchase open sandwiches to go in some upmarket shops, have a meal in a Scandi restaurant KuPP and you'll see open sandwiches on the menu.  But this is Marguerite Patten's take on this fancy fashionable party food idea.

For the uninitiated, Calvados is an French Apple Brandy  but ultimately any apple brandy will suffice for this recipe.  Make sure its a nice locally produced one, buy local where you can!

I dare you to make this.  I believe it is a cake, not entirely sure why its named after the capital of Australia? But either way, it sounds delicious!

Gosh it has been a while since I shared some classic recipes.  This is one of my favourites, although this version calls for minced liver? I am certain that beef mince would be a good replacement!