Banoffee Pie

4oz Butter

8oz Biscuits

Tin of Caramel Carnation condensed Milk (or Normal boiled

for 2 hours)

3 Bananas

Double Cream (Pot of Elmlea 30% no fat)

Chocolate Flake

Preparation Time: 15 minutes chilling for base

2 hours if boiling the tin to make caramel

15 minutes chilling before eatting

Serving: 6 (8inch dish)

1. Melt the butter in a saucepan

2. Crush the biscuits in a food processor with a rolling pin

3. Mix the butter and biscuits together and put into the greased dish put in the fridge to set

4. Put the caramel on the biscuit base once it is set and smooth out evenly

5. Slice the bananas into even slices and put ontop of the caramel

6. Whisk the cream until it just holds peaks and dollop on top of the banana

7. Crush the flake and sprinkle on top

8. Put in the fridge before serving and then enjoy!

Lemon Cake

6oz Self Raising Flour

6oz Sugar (Castor / granulated)

6oz butter

3 Eggs

1 1/2 Tsp Baking Powder

Juice and Zest of 1 large lemon or 2 small

Cooking time: 15 minutes on Gas Mark 5 / 180c

Serving: Use 2 baking tins 7inch round

1. Beat the butter and sugar until creamy

2. In a separate bowl whisk the eggs slightly then whisk into the butter mixture until a smooth consistency

3. Sieve the flour and baking powder into the mixture and fold in gently until well combined

4. Grate and juice the lemon

5. Put all the zest and 1/3 of the lemon juice into the cake mixture and mix well

6. Divide the mixture evenly between the two tins and smooth and put in the oven to bake

7. Once baked remove from the oven and leave for 5 minutes in the tin until removing and placing on a cooling rack

Icing

4oz Butter

14oz Icing Sugar

Juice of Lemon

Chopped up chocolate

1. Cream the butter until smooth

2. Sieve in the icing sugar and with a whisk, whisk it with the butter until smooth

3. Add the juice and whisk again for a few minutes until the icing is nice and light and fluffy

4. Divide the icing between the cakes, putting slightly more on the one that is the sponge for the bottom

5. On the sponge that is on the bottom top it with strawberry jam

6. Put the other sponge on top and then sprinkle with grated dark and milk chocolate.

Chocolate Chip Muffins

10oz Self Raising Flour
1 1/2 Tsp Baking Powder

4oz Caster Sugar

7oz Chocolate

100ml Oil

250ml Milk

1 Egg

1 Tsp Vanilla Essence

Cooking time: 18 Minutes on 180'c

Serving: 18 cupcakes or 12 muffins

1. Get your baking tray ready with cupcake cases or muffin cases depending how big you like your cakes

2. Mix the oil and sugar together in a bowl until well combined (Do not fear if it splits)

3. Whisk the egg and vanilla essence into the sugar mixture

4. Chop the chocolate into little chocolate chip pieces and coat in the flour

5. Sieve the flour and baking powder into the mixture

6. Stir in the chocolate chips until mixed thoroughly

7. Add the milk and stir until well combined

8. Dollop spoonfuls of mixture into the cases and put in the oven to bake

9. Once baked take out and leave to cool in the tin before transferring to a wire rack to cool

Decoration

7oz Chocolate (Chopped)

5 Tbs Milk

6oz Icing Sugar

1. Melt the chocolate and the milk in a pan over simmering water

2. Once melted sieve in the icing sugar

3. Dollop the icing onto the cakes and decorate with sprinkles, flake etc..

N.B. The mixture does look really runny when you add the milk but don't fear it will come out fine.

N.B. These cupcakes are a healthier version as they contain less sugar, so good if your on a diet.

N.B. The cakes in these pictures are a mixture of the chocolate chip muffins with either white or milk chocolate icing and the coconut cream cupcakes with coconut icing!

Carrot Slices

4oz Butter
4oz Light Muscovado Sugar
5oz Self Raising Flour
1 Tsp Baking Powder
1 Tsp Mixed Spice
2oz Ground Amonds
2 Eggs
5oz Carrots, then grate
2oz Sultanas
1 Tsp Vanilla Essence

Cooking time: Gas Mark 4/180c for 18 minutes
Serving: 9

1. Grease a square baking tin (7inch)
2. Cream together the butter and sugar
3. Whisk in the eggs until smooth
4. Add the sieved flour, baking powder, mixed spice, vanilla essence and ground almonds
5. Whisk for 1-2 minutes until smooth and creamy
6. Add the grated carrotes and sultanas and stir until evenly combined
7. Pour into the tin and smooth out
8. Put in the pre heated oven and bake until golden or for 18 minutes
9. Once done, leave in the tin for 5 minutes then cut out into squares and place on a cooling rack.

Cream Cheese Icing

4oz Cream Cheese
6oz Icing Sugar
1 Tsp Vanilla Essence

1. Breat the cream cheese in a bowl until smooth
2. Add the sieved icing sugar and vanilla essence until smooth but be careful not to do too much as otherwise it will become runny.
3. Top on each of the slices, once the cake is cooled and enjoy!

Cherry and Raisin Cookies

4oz Butter

2oz Light Muscovado Sugar

2oz Caster Sugar

1/2 Egg

4 1/2 oz Self Raising Flour

4oz Cherries and Raisins

Cooking time: 190c for 12 minutes

Serving: 6

1. Whisk the butter and sugars together until they are creamed well together

2. Add the half of the egg and whisk into the creamed mixture

3. Mix in the flour and the chopped Cherries and Raisins

4. Spoon onto the greased baking tray and place in the oven and bake for approx. 12 minutes

5. Once baked leave on a wire rack to cool or I think they are best eatten straight away with a cup of tea or coffee.

N.B. You can change the filling for these to anything you like, just make sure they are not too big otherwise they will stick to the tray.

N.B. If you want the cookies as chocolate then add 1 Tbs of Coco Powder

Rock Cakes

8oz Self Raising Flour
1oz Mixed Spice
5oz Butter
2oz Demerea Sugar
2oz Castor Sugar
5oz Dried Fruit (Sultanas, Raisins, Cheeries)
1 Egg (Lightly beaten)
2 Tbs Milk

Cooking Time: 180c, 15-18 minutes
Serving: 9 Large Rock Cakes / 16 Small

1. Sieve the flour and mixed spice into a bowl
2. Mix the butter into the flour mixture until it resembles breadcrumbs
3. Stir in the two sugars and dried fruit
4. Add the lightly beaten egg and milk to the mixture and stir with a wooden spoon or your hands if eaiser so that the mixture forms a nice moist dough
5. Place the mixture onto the 2 greased baking trays, with an even space between the dough so that they do not merge when cooked and place in the oven
6. Once cooked, leave on the trays for 5 minutes and then remove and place on a wire cooling rack.

N.B. These are great to make if you want to take them into work or on a picnic as they travel well and go down a storm.
N.B. If your making them for children and they prefer chocolate you can always swap the dried fruit for the same amount of chocolate chips.