This is my recipe and method for 'bacon&egg cups2, a breakfast favourite in our house :)
You'll need the obvious ingredients:
15-ish pieces of bacon
12 medium eggs
a few slices of bread
and a 12-hole muffin tin
This is literally one of the most basic methods I've ever seen.
1.Cut the bread out into circles that fit into the bottom of the holes in the tin
2. Fold the bacon around the holes, so there's a space in the middle
3. Crack each egg into a hole, taking care not to break the yolk.
4.Cook for 20-30mins, till the yolk will not split if you poke it
That's it, so simple but a great breakfast food :)

My cheesecake!!! I absolutely love cheesecakes, but I don't get to make them very often, 'cos they're really unhealthy :P
My recipe:
150g biscuits
300g cream cheese
150g butter (for the base)
Lemon; Juice and rind
150g caster sugar
You will also need a 9 inch springform tin (this method's really easy, by the way)

First: Beat the biscuits until they're fine crumbs
Second: Add the cheese and the sugar into a large bowl, then mix until smooth.
Third: Now add the lemon juice and zest in and mix again, leaving a glossy fluid mixture.
Fourth: Melt the butter in a pan, and add the biscuit crumbs.
Fifth: Stir the butter and crumbs until it is thoroughly mixed, and spread over the springform tin.
Sixth: Tamp down with a spoon or clean hands, to flatten the base once it's chilled.
Seventh: Pour in the cheese mixture and smooth with a hot knife or palette knife.
Lastly: Put it in the fridge and chill for an hour (or longer if you can)

This is a slideshow of my yorkshire puddings
This is a really simple recipe, but they're really nice if you get them right!

I used sunflower oil to cook them in, but vegetable is fine.
1.Sift the flour into a bowl. Add the salt, pepper and eggs, then beat them together with a fork.
2.Mix the milk and water in a jug, then gradually add it to the flour and egg mixture, stirring constantly, until it creates a smooth and creamy batter.
3.Leave the batter to stand for ten minutes, so it'll begin to rise.
4.Pour a little oil into the holes in a muffin case, and stick them in the oven till the oil starts to hiss and spit.
5. Split the batter evenly between each hole (the oil should hiss and spit even more) but try not to put too much batter in, like I did. It will rise more than enough if you half-fill each hollow.
6. Bung them in a preheated oven at 220 degrees for 10-15 mins, but remember; don't open the oven, beause they will sink!
7. Take them ou, and either eat them hot, or let them cool, stick them in the fridge, and then eat them with jam! It sounds gross, but they're actually a really nice breakfast.

This is another first-cupcakes :) I've wanted to make some for quite a while, and now i've got a reason to do so!
 The stuff you need:
100g of butter (I used margarine)
100g of caster sugar
100g of sifted self-raising flour
2 eggs
1/4 teaspoon baking powder
The finely grated zest of a lemon
75g of butter
175g of sifted icing sugar
2 teaspoons of lemon juice

My method follows the same basic idea of most cupcake recipes
1. Put 12 cupcake cases into a muffin tin
2. Beat the caster sugar, butter and the lemon zest till it's quite light and fluffy
3. Add one egg, then the other, beating them into the mixture well
4. Now, fold in the flour and the baking powder
5. Cook them for around 15 minutes in a preheated oven.
6. Check whether they're done by poking a skewer into the middle of the cake, and seeing if it comes out clean.
I decided not to ice them, as they looked alright without it.
 I really liked the texture, which was quite moist, but I think it could have done with some more lemon, as the flavour from the zest was mild at best. If I did it again, I would add some lemon juice, or flavouring, to make them stronger.