BANANA FLAPJACK

125g butter or marg
3 tbsp sunflower oil
125g demerara sugar
2 tbsp maple syrup
1 or 2 very ripe bananas
200g porridge

Melt butter, oil, sugar, syrup over a low heat.
Mash your bananas with a fork and add to the pan.
Add the oats and stir well.
Put the mixture in a tin and press down evenly.
Bake for about 20 mins 180C/350F/gas 4.
Let it cool for 10 mins then cut into about 12 flapjacks."

FRUIT FLAPJACKS

7oz demerara sugar
8oz marg
2tablespoons golden syrup (I use generous ones)
6oz muesli
4oz rolled oats
large handfull apricots, chopped
Large handfull raisins
two small handfulls nuts, chopped, I use brazils and pecans

Pre heat oven to 160c, grease a 12x9in roasting tray

In a large pan melt the marg, syrup and sugar, then stir in everything else.

Mix well and turn out onto roasting tray, press flat with back of spoon.

Bake fo about 25-35mins till golden brown, remove from the oven and leave to cool for 10mins before marking into small squares.

Leave in the tin to finish cooling before cutting up.

CHOCOLATE BISCUIT CAKE

1/2 lb. (~ 1/2 a normal sized packet) digestive biscuits
1/4 lb. (~ 100g) butter or marg.
1 tbsp sugar
2 tbsps golden syrup
3 tbsps cocoa

1. Put the biscuits in a plastic bag and smash them up with a rolling pin, or anything else you can lay your hands on, until they are pretty much crumbs but with the odd lump here and there.
2. Melt the butter, sugar and syrup together untill all the sugar has dissolved.
3. Remove from the heat, add the cocoa and beat until the mixture goes shiny.
4. Add the crushed biscuits and then spread the mixture out onto a greased and/or lined baking tray and smooth the mixture with the back of a wooden spoon until (fairly) even.

(The mixture at this stage is almost as good as the resulting biscuits, so try not to eat it all.)

Chill until set

CHOCOLATE CONCRETE

450 g margarine
620g flour
425g sugar
115g cocoa,

Oven temp 325oF, 170oC or Gas No.3.

Melt margarine in saucepan.
Add vanilla essence if you like, 2 tspns.
Mix all dry ingredients in mixer bowl, add margarine.
Mix well.
Divide between greased tins and spread evenly.
Make a pattern with a fork.
Brush with water and sprinkle with sugar.
Bake in a slow oven for about 40 minutes.
Portion whilst warm and cool on a wire tray.