Fig bread (appr. 12 slices)
Look no further than this BBC Good Food recipe. Apart from some extra salt, I have nothing to add. 
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Cinnamon tea (2 cups)

• 2 cinnamon sticks
• 2.5 cups of water

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1. Put the water and cinnamon sticks in a saucepan and bring to the boil. Reduce to simmer for 15 minutes. 
2. Take off the heat and leave to steep for 15 minutes before removing the cinnamon stick. Pour through a tea strainer if bits have come loose. 
3. Reheat if preferred and serve. 

Ingredients

• 130g plain flour
• 130g caster sugar
• 3 large eggs
• 40g salted butter, melted and cooled to room temperature
• ½ tsp vanilla essence
• 300g strawberry jam (appr)
• 75g desiccated coconut (appr)*

*Jam and coconut sponge was my favourite school cake so I've taken the liberty of incorporating desiccated coconut. You could leave it out or add your own favourites. I'm rather tempted by the idea of whipped cream. 

Special equipment: Baking tray appr. 42cm x 27 cm x 2.5 cm H, foil lined baking parchment, damp tea towel 

1. Preheat oven to 160°C (320°F) fan. Line your baking tray or grease it with butter. 
2. Whisk the eggs and sugar in a large mixing bowl for ten minutes with an electric whisk (the mixture will roughly double in volume and have a satiny texture). 
3. Add the cooled melted butter and vanilla essence and whisk for another 30 seconds. 
   
4. Sift the flour from into the mixing bowl from as high above it as you easily can without spillage. Then, using a metal spoon, mix until it's thoroughly combined.
   
5. Pour the mixture into your pre-prepared baking tray, gently using the back of a metal spoon to make sure it's spread evenly.
   
6. Bake for 8-10 minutes until the cake starts to turn golden. Immediately turn out onto parchment paper resting on a damp tea towel. 
7. Apply jam generously to cover the entire cake, spreading all the way to the edges. Sprinkle a generous coating of desiccated coconut on top. 
8. Working from a short end, roll the cake along its entire length to form a log. Leave to cool. 
9. Tidy the roll by cutting off appr. ½ cm at each end. Serve in slices, cold or reheated in the microwave for 20 seconds per slice. 

Ingredients (serves 4)

• 4 cooking apples
• 4 whole pecans or pecan halves
• 4 tbsp chopped pecans
• 6 tbsp mixed dried fruit (e.g. raisins, sultanas and candied orange peel)
• Fresh orange juice (enough to cover the dried fruit in a bowl)
• Ready-made custard 

Special equipment: apple corer

1. Preheat oven to 180°C (400°F) fan.
2. Soak the dried fruit in orange juice; overnight is best but even an hour is better than nothing. Drain any excess juice and mix with the chopped pecans before using in Step 3. 
3. Core the apples, then plug the bottom of each hole with a whole or halved pecan. Pack the hole from above with as much dried fruit as will fit.  Reserve any unused dried fruit for Step 5. 
4. Stab each apple with a sharp knife four times around the 'equator' to help prevent apple explosions in the oven. Place in an oven-proof dish, cover with foil and bake for 25 minutes. Remove foil and bake for a further 5 minutes. 
5. Leave to cool for 5 minutes, pour custard over the top and add a sprinkling of any unused dried fruit from Step 3. 

Barely more complicated but far more luxurious, here's a recipe for the chocolatl of Lyra's Oxford as I dream of it. 

Ingredients

• 20ml butter
• 150ml dark chocolate, broken into small chunks (the quality of the drink depends on the quality of the chocolate)
• 100ml single cream
• 400ml whole milk
• 1 tsp cinnamon

1. On a low heat, melt the butter to coat the bottom of the saucepan. Add the chocolate and melt, stirring regularly to avoid sticking or burning. 
2. Add the rest of the ingredients and stir until evenly mixed. Heat until the mixture is almost boiling. 
3. Remove from the heat, stir again and serve.