Step 1- Preheat your oven to 120 degrees celcius/100 degrees celcius in a fan oven. Then take a 20cm springform cake tin and line it with greaseproof paper. Now break up the biscuits, either using a food processor or by placing them in a bag and breaking using a rolling pin.

Step 2- Once the biscuits are broken up, add them to a bowl along with the 75g of melted butter. Mix this together well and then place the biscuits in to the bottom of the 20cm springform cake tin and compact them at the bottom. Place in the refrigerator until later on.

Step 3- Take another bowl and the soft cheese and the 250g of golden caster sugar to it. Use an electric whisk to combine the ingredients together before adding the 150g of yoghurt and the three eggs, one at a time.

Step 4-Then add in the lemon juice, the zest of two lemons and the 50g of plain flour. Fold in about two thirds of the raspberries. You want to crush them slightly so they flavour the mixture nicely. Pour the mixture on to the top of the biscuit base ensuring the top is smooth ready for baking. Place in the centre of your oven and bake for about 45 minutes.

Step 5- Once this raspberry and lemon cheesecake has been baking for 45 minutes, turn your oven off but leave the cheesecake in the oven for a further hour. Then remove it from the oven and allow it to cool at room temperature.

Step 6-Chill in your refrigerator overnight. When you are ready to serve, remove the cheesecake from the tin and sprinkle the remaining raspberries over the top, as well as dusting it with icing sugar.

Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Place your peeled and chopped up pumpkin in to an extra-large roasting tin, add a splash of water and cover it with foil. It is important here to make a small hole in the foil to allow steam to be released. Cooker fo no more than 45 minutes until the pumpkin is a lot softer. While this is cooking, prepare the pumpkin seeds for the crust of the pie by placing them on a baking sheet and roasting in the lower part of your oven for about 10 minutes. You will know they are done when they start to make a popping noise. Once you are happy the pumpkin is cooked, drain it thoroughly and allow to cool.

Step 2-Now start to make the crust for this delicious pumpkin pie. Add the roasted pumpkin seeds and the 300g of ginger biscuits to a food processor and blend until very fine. Then add the butter and the chopped stem ginger and blend once again until it looks damp. Add this to a fluted tart tin or pie tin. Anything from around 23cm to 26cm is fine. Spread around the tin evenly before putting in the fridge for about 30 minutes.

Step 3-Adjust the temperature of your oven to 160 degrees celcius/140 degrees for a fan oven/gas mark 3. Once the pumpkin is cool, clean the food processor before adding the pumpkin to it. Then add all the other ingredients for the filling of the pumpkin pie and blend to a smooth consistency. Take the pie crust out of the fridge and place back on a baking tray in the centre of your preheated oven. Be careful not to spill any of the mixture when pouring it in to the crust. Bake the pie for about 40 minutes until it starts to set, but it should still have a little give to it. Once you are happy it is baked, remove from the oven and allow to cool in the tin before putting it in the refrigerator for about an hour to cool somemore.

Step 4-Now you can start making the delicious pumpkin seed brittle! Take a frying pan and place the pumpkin seeds in it. Cook these for no more than a few minutes, again listening for when they start to pop as this is a sign they are done. While this is happening, line a baking sheet with baking paper.

Step 5-Tip the pumpkin seeds in to a bowl and put them to one side. In to the same frying pan, add the 100g of golden caster sugar and cook on a medium temperature. Now you want to caramelise the sugar, so heat it until it completely dissolves ensuring you don’t stir it at any point. What you can do is tilt the pan every few seconds just to keep then mixture active. Turn up the temperature and cooke further. Once the sugar looks a lot like a caramel mixture, add the pumpkin seeds and tilt the pan again to mix together. Then tip the caramel and pumpkin seed mixture on to the baking sheet and leave to cool and set properly for 30 to 40 minutes.

Step 6-Not long to go now before you are ready to serve. Start to prepare the stem ginger cream by mixing the 200ml of double cream and ginger syrup in to a mixing bowl and simply whisk until light and fluffy. Take the pie out of the refrigerator and remove it from the fluted tart tin.

Step 7- Add the stem ginger cream to the top of the pie, leaving a few centimetres of pumpkin exposed around the edge of the pie. Once the pumpkin brittle is set, break it in to small pieces and scatter over the top of the cream. Now all there is left to do is to cut yourself a piece of this best pumpkin pie recipe from BBC Good Food as part of your Halloween celebrations!

Step 1-Roll out the shortcrust pastry on a work surface, using some flour to ensure that the pastry doesn’t stick. Once you have rolled out your pastry, use it to line a 26cm tart tin. Cover this with cling film and place in the fridge to rest for an hour or so.

Step 2-Heat your oven to 190 degrees celcius/170 degrees celcius for a fan oven/gas mark 5..

Step 3- Start making the filling of your raspberry bakewell tart by placing the softened butter, caster sugar and lemon juice in to a food processor. Mix this together until it turns light and fluffy. Turn the food processor to full speed and add the eggs and the almond extract. Mix again until it is well combined and takes the consistency of a smooth paste. Then gently fold in the breadcrumbs and ground almonds.

Step 4-Remove the tart case from the fridge and line it with baking paper and baking beans. Place on an oven tray and bake for 20 minutes or so until the sides are set. Remove from the oven and take out the baking beads and baking paper. Place back in the oven to bake for another 10 minutes until the base is a biscuity consistency.

Step 5- Take the bakewell tart base out of the oven and spread the raspberry jam on the base and top with the filling you prepared earlier. Place this back in the oven and bake for a further 25 minutes or until the filling is cooked.

Step 6-Once the raspberry bakewell tart has cooled, remove it from the tin by carefully tipping the bottom of the tin out. Place the tart to one side. Prepare the icing for the tart by adding 5 tbsp of water to the icing sugar. Cover the top of the raspberry bakewell tart will icing, leaving some to one side. Place the fresh raspberries on top before adding the remaining icing and any leftover almonds. Allow the icing set before slicing and serving.

Step 1- Place baking paper on two cookie trays.

Step 2- Start these shortbread biscuits by placing the 225g of butter and 110g of caster sugar in to a mixing bowl and mix together. You could use an electric whisk to speed things up, but a wooden spoon will work just as well, it just may take a bit more elbow grease. You want to mix the sugar and butter together until the mixture is a lot lighter.

Step 3- Add in the 225g of plain flour and the 110g of cornflour in the bowl before adding the salt. Mix together until all ingredients are smoothly combined. Dust some flour on to your kitchen surface before tipping the mixture from the bowl on to it. Knead until the mixture forms a soft dough.

Step 4-Preheat your oven to around 170 degrees celcius.

Step 5- Place the dough between two pieces of baking paper and roll it out until it is around 1cm thick. Prick the dough all over with a fork and cut in to triangular shapes, or whatever shapes you would like your shortbread biscuits to be! Take all the scraps of dough and re-roll it once more to try and get a few more biscuits in to the batch. Once you have done this, start placing them on the cookie trays or baking trays that you have lined with baking paper and place them in the fridge to chill for no more than 30 minutes.

Step 6-Once suitably chilled, place in the centre of your pre heated oven for about 20 minutes until the shortbread biscuits start to turn golden brown around the edge. Leave on the cookie tray for a few minutes more to allow the biscuits to firm up slightly before lifting them on to a small cooling rack, dusting them with any remaining sugar and leaving them to cool for 10 minutes.

Step 7-That’s it, this shortbread biscuits recipe by Paul Hollywood is that simple and equally as delicious!

Step 1-Start this fantastic lemon madeira cake recipe by adding the butter and sugar to a mixing bowl and cream them together until they start to become lighter in appearance and texture. Add the eggs in one at time, as well as another spoonful of flour for each egg. Then add the lemon juice and zest in to the bowl as well as the rest of self-raising flour.

Step 2-Line a 7 inch round cake tin with baking paper before pouring in the batter mixture. Place in the centre of a pre-heated oven and bake for 25 minutes at 180 degrees celcius/350 degrees Fahrenheit/Gas mark 4.

Step 3-Once baked, remove the cake from the oven and place the citron peel on top. Place bake in the oven and continue baking this delicious lemon madeira cake for another 50 minutes until it is firm in the centre.

Step 4-Allow to cool for 15 minutes or so on a wire cooling rack before you slice this fantastic madeira cake.