Preheat oven to 350°F (180°C). Grease and flour 9х13 oblong pan. In a large, bowl combine the flour, salt, sugar, and baking powder. In a separate bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  Then combine with the dry ingredients and cranberries, do not mix too thoroughly. Pour in the prepared pan. Bake for about 50 minutes in the preheated oven. Cake are done when toothpick inserted in center comes out clean. Turn out of the pan and let your cake cool on a rack. Meanwhile, in a small sauce pan combine water, maple syrup and orange zest, bring to a boil. Cook for a 3-5 min and let to cool. Then pour the syrup on your cake, leave for a 2-3 hours

In a small saucepan, combine chocolate, cocoa and sugar. Stir in hot milk and butter; bring almost to a boil. Add maple syrup, vanilla extract and 6 marshmallows. Heat through, stirring constantly, until marshmallows are melted.  Turn stove off, pour hot chocolate into the mugs nag top each with a marshmallow.

Mix together all the ingredients for the glaze. Place the lamb rack in a shallow dish and pour the marinade over them, turn the rack to coat both sides. Cover with a plastic wrap and refrigerate at least 2 hours. After that let the rack come to room temperature. Preheat oven to 320 F. Then preheat grill and oil it. Place the lamb on the grill over high heat and cook turning only once, about 3 minutes per side until golden brown. Transfer lamb rack on a baking sheet and grease with remaining glaze. Slide it into he oven for about 15 minutes, or until an instant-read thermometer inserted into the center of the roast without touching bone reads to 160 F. Put the rack on a platter and tent loosely with aluminium foil, let rest for 10-15 minutes before serving.