Cherry and Almond Bake

4oz Butter

5oz Caster Sugar

3 Large Eggs

3.5oz Ground Almonds

1.5oz Self Raising Flour

6oz Cherries

1Tsp Vanilla Essence

Cooking Time: 180c / gas mark 4 for 30-40 minutes

Serving: 8" Sqaure tin / 9 square pieces

1. Pre heat the oven and grease the tin

2. Cream together the butter and sugar until combined and smooth

3. Add the eggs one at a time with a spoonful of almonds and whisk or use a spoon to mix in

4. Fold in the vanilla, flour, cherries and the rest of the almonds until it is well combined

5. Pour into the tin and level out

6. Bake in the oven for 30 minutes or so or until golden

7. Remove and leave in the tin to cool before cutting into pieces and transferring to a wire cooling rack

Coconut and Chocolate Squares

Base

8oz Digestive Biscuits

4oz Butter

2oz Plain Chocolate (Broken up)

1 Egg (Beaten)

3.5oz Desiccated Coconut

1.5oz Cherries (Chopped)

Filling

7oz Icing Sugar (Sifted)

1.5oz Butter

2Tbsp Custard Powder

1Tsp Vanilla Extract

3Tbsp Milk

Topping

4oz Plain Chocolate (Broken Up)

Cooking Time: Pre heated oven on 180c/ Gas Mark 4 for 12 minutes

Serving: 9 Sqaure Pieces

Dish Size: 7" Square Tin

Base

1. Grease the tin

2.Crush the biscuits

3. Melt the butter in a saucepan

4. Take the butter off the heat and stir in the egg and mix well

5. Add the biscuits, coconut and cherries and mix well together

6. Press the mixture firmly into the baking tin and put in the oven for 12 minutes then leave to cool

Filling

1. Beat all the ingredients in a bowl until smooth

2. When the base is cool, put the filling onto the biscuit base and spread out evenly

3. Leave to set

Topping

1. Melt the chocolate in a bowl

2. Pour the chocolate onto the filling and smooth out

3. Leave to set, then when ready cut into slices

Almond Crumble Topping with Blackberry and Apple

3 Large Cooking Apples
150g Blackberries
4oz Sugar
100Ml water

Topping
6oz Self Raising Flour
4oz Butter
7.5oz Demerara Sugar
4oz Almonds (Chopped)

Cooking Time: Preheated oven to 190c / Gas Mark 5 for 25 minutes
Serving: 5
Dish size: A large serving dish or 5 ramekins

1. Peel, Core and slice the apples and put in a saucepan along with the blackberries, sugar and water and bring to a simmer until the fruits are combined and softened
2. To make the Crumble topping, crumble the flour,sugar and butter in a bowl until it forms breadcrumbs
3. Chop the almonds and add to the mixture , mixing in well with your hands or a spoon
4. Put the fruit mixture in one big dish or the ramekins
5. Put the crumble on top, spreading evenly between the dishes and level out
6.Put in the oven and bake until golden or for 25 minutes
7. Serve warm with ice cream, custard or cream

Orange and Chocolate Cake

6oz Butter

6oz Caster Sugar

6oz Self Raising Flour

3 Eggs

1 Tsp Baking Powder

1 Tsp Bicarbonate of Soda

100g Chocolate (Chopped)

Zest of 1 Orange

Cooking Time: 15 minutes on pre heated oven 180c/Gas Mark 5

Serving: 2 x 7inch round tines / double layer sponge cake

1. Pre heat the oven and line the cake tins

2. Cream together the butter and sugar with a whisk until smooth and combined

3. In a separate bowl whisk together the eggs for a few minutes

4. Whisk the eggs into the creamed butter mixture until all combined

5. Grate the orange zest into the mixture and fold in

6. Measure out the flour, baking powder and bicarbonate of soda and sieve into a bowl

7. Chop the chocolate into little bits and then coat in the flour (this prevents it from sinking)

8. Fold the flour mixture gently into the egg mixture until it forms a nice smooth consistency and the chocolate drops are folded in evenly

9. Divide the mixture evenly between the two tins and put in the oven for 15 minutes or until golden

10. When done, remove from the oven and the leave in the tin to cool for 5 - 10 minutes before transferring to a wire cooling rack

Buttercream Icing

1 Quantity of the perfect buttercream icing from this site

Juice from 1 orange

Flake or Ripple Chocolate Bar

1. Make the icing as described on this website

2. Add the juice and fold in, I added about 2/3 of the juice from one orange but you can add as much as you like, depending on how strong you want the flavour

3. Divide the mixture between the sponges, putting a little more on one than another

4. Put the sponge with the more icing on the bottom and place the other sponge layer on top

5. Chop / Crumble the chocolate bar on top and then enjoy!

Trifle (Basic and Quick)

Jelly Packet (Strawberry)

Blamange / Custard (Strawberry)

Strawberry Swiss Roll

Tin of Fruit / Frozen Fruit

Elmlea Double Cream

Cooking time: None but you need to heat the blamange and then chill the dessert

Serving: 6 people, using a nice flan dish / serving bowl

1. Slice the swissroll into medium slices and put around the bottom of the serving dish

2. Make the jelly following the instructions on the packet and pour into the serving dish

3. Pour the fruits into the jelly and put in the fridge to set

4. Make the blamange / custard following the instructions on the packet and once the jelly has set pour the custard onto the jelly and put back in the fridge to set

5. When you are ready to serve the jelly whether this is the same day or next day whip the cream into soft peaks but not so it it too stiff and spread gently over the top of the custard

6. If you desire you can scatter chocolate or fruit over the top and then tuck in and enjoy!