1. (a) Both silver and gold leaf are used, along with a selection of fried sultanas, raisins and pistachio nuts. Saffron may also be used to provide extra colour and flavour.
2. The name s'mores coming from the cry "some more!", they are toasted marshmallows dipped in melted chocolate and eaten sandwiched between cookies.
3. (b) - although the pastry does resemble a bow. It is a doughnut-style recipe containing vodka or brandy, the dough being looped through itself, before being deep-fried.
4. This egg custard recipe, which contains sponge cake, glacé cherries and mixed dried fruits, is a traditional favourite in summer and winter. Cabinet is served hot, diplomat is cold.
5. This is a mashed pumpkin-based sweet, made with sugar, coconut, cinnamon and water. It is also ideal to make petits fours.
6. Unlike many other Middle Eastern countries, where this dessert is also popular, honey is not normally used. In both Greece and Turkey a simple syrup is the base, flavoured with lemon.
7. (a) This steamed egg custard, wattalappam, is served either hot or cold and is flavoured with coconut, cardamom, nutmeg and cashews. Yellow rice is a national festive dish.
8. The Caribbean recipe calls for guava jelly and rum. The Hungarian recipe includes flour. Both dishes are known as floating islands.
9. This dish is from the Namur region and it contains Cointreau, orange juice and chilled rosé wine. It is normally served in large wine glasses.
10. The custard is poured into green coconuts and then steamed. If these are not available, then a pumpkin may be used, but then the dessert is normally tipped out before serving.
11. Packed with Vitamin C, these are cloudberries. They are similar to blackberries, but are a bright, golden yellow colour. They can be eaten fresh, bottled or incorporated into many sweet dishes.
12. (b) Boszork ny hab, pulped apple, is folded into beaten egg whites, sugar and grated zest. Apricot brandy may be added. It is topped with grated chocolate.
13. Similar in size to an apple, with a textured green skin, it has the scent of a rose with a hint of pineapple flavour. The seeds are scooped out and it is eaten with a teaspoon.