We walked through the deep, dark forest, stepping over moss-covered tree roots and troupes of wood mushrooms. As the wind whispered through the dense evergreens, the aroma of steamed raisin pudding with a tawny port wine sauce emerged. We followed our noses and found a little gingerbread house with vanilla-based frosting, supported by tonka beans, cinnamon sticks and garibaldi biscuits. When we added a couple of drops of water the scent of chocolate-coated dark red cherries flirting with turrón ice cream and PX raisins dominated, while on the palate we enjoyed blueberries freshly picked from the woodland.