Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two
 8 inch round cake tins and line the bottoms with baking paper. Set
aside.

Beat the butter until soft and creamy,
continue to beat, adding the sugar a bit at a time, until light and
fluffy. Beat in egg yolks and  vanilla.  Sift the flour, baking powder
and salt together.  Add to the creamed mixture alternately with the
milk, making 3 dry and 2 wet additions.  Beat the the egg whites until
stiff but not dry.  Stir in 1/3 of the beaten egg whites, then carefully
 fold in the remainder of the whites.  Divide the batter between the two
 prepared cake tins, smoothing the top.

Bake
for 30 to 35 minutes until well risen, golden and a toothpick inserted
in the centre comes out clean. Let cool in the tins for 5 minutes before
 removing from the tins to a wire rack to finish cooling completely.

To
 make the filling, whisk the flour and sugar together in a medium
saucepan.  Slowly whisk in the milk. Cook, whisking constantly over
medium heat, until the mixture bubbles and begins to thicken. Cook for a
 further 2 minutes to cook out any flour taste.  Slowly some of the hot
mixture into the egg yolks to temper them, then whisk the whole lot back
 into the custard.  Continue to cook, whisking constantly for a further 3
 to 4 minutes.  Remove from the heat and whisk in the vanilla.  Set
aside to cool, whisking several times. Cover and store in the
refrigerator until completely cold.

Place one
cake layer on a cake plate, flat side up.  Spread the cold custard over
top and then top with the other cake layer, rounded side up.

Melt
 together the semi sweet chocolate and butter, whisking until fully
amalgamated and smooth,  Spoon evenly over the top of the cake allowing
some to drip down the sides.

Cut the cake into wedges to serve.  Store any leftovers in the refrigerator.

Cook your macaroni in a pot of lightly salted boiling water, drain well and rinse.  set aside.

Melt
 the butter in the saucepan and then whisk in the flour.  Cook for
several minutes. Slowly whisk in the warm milk.  Cook, stirring
constantly until the mixture bubbles and thickens.  Whisk in the
mustard, hot sauce, black pepper and salt (remembering spam can be salty
 as can cheese). Mix the cheeses together and then whisk 2/3 of the
mixture into the hot sauce to melt.  Stir the cooked macaroni into the
sauce.  Cut the rounded ends from the Spam, cube them, and stir them in. 
Cut the remaining Spam into 1/3 inch slices. Reserve 4 slices
 for the top and cube the remaining Spam, stirring it also into the macaroni
cheese.  Turn into a buttered 1 litre shallow casserole dish.  Cut the remaining
slices of spam into halves diagonally and sprinkle each with some of the
 brown sugar.  Place in a decorative manner on top of the mac and
cheese.  Sprinkle the remaining cheese over all.

Preheat the oven to 200*C/400*F/ gas mark 6.  You can bake these
either on a baking sheet, spaced apart for crisp sides, or close
together in an iron skillet for soft sides.  In both cases you will want
 to line the pan with some baking paper.  Set aside.

Whisk the yeast and warm water together. Set aside to prove.

Sift
 the flour into a bowl, along with the cake flour (for each 140g/1 cup
of cake flour needed, you can use the equivalent in plain flour, with 2
TBS removed and replaced with 2 TBS cornflour/cornstarch), and baking
powder.  Stir in the sugar and salt.  Drop in the cold shortening and
cut it in with two knives until the mixture resembles coarse meal.  Pour
 in the yeast mixture and the buttermilk, stirring together with a fork
to make a soft dough.  Knead gently several times to bring together. 
Pat out on a lightly floured surface to 1 inch thickness.  Using a sharp
 round 2 1/2inch cutter and using a sharp up and down tapping motion,
cut out rounds. (Try not to twist the dough and try to get as many cuts
as possible from the first cutting.)  Place on the baking sheet leaving
space in between, or into the skillet, closer together.

You will also need tortilla crisps/chips for dipping

For
 the basic dip, whisk together the cream cheese, sour cream and taco
seasoning, mixing all together well. Spread in the bottom of a 9 by 13
inch glass dish.  Top with the lettuce and then the tomatoes and finally
 the cheese. Cover and chill for several hours.  Serve chilled with
tortilla crisps/chips.

If you want to amp this
up, stir a can of well drained green chilies into the cream cheese
mixture, or whisk in a teaspoon of chipotle pepper paste (or to taste).
 You can also put a layer of cooked taco meat in the bottom of the dish
and top with the cream cheese mixture, and add other toppings as
desired.

Whisk together all of the ingredients and store in an airtight container in a dark place for up to 6 months.