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.

LEOMON & POPPY SEED MUFFINS

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

LEMON CURD CAKE

100g margerine
75g caster sugar
2 eggs
175g self raising flour
1/2 - 3/4 jar of lemon curd

Preheat oven to 200c.

Grease and line a 2lb loaf tin.

Place all ingredients in a bowl and mix together for about 5 mins.
Pour in to tin and level top.
Bake for about 40 mins until browned.

BOUNTY BITES

200g condensed milk
100g dessicated coconut
8oz (approx) icing sugar
8oz (dark) chocolate

1. Mix condensed milk & coconut.
2. Add enough icing sugar to make a stiff dough.
3. Form into ball shapes & place on a baking tray.
4. Leave in fridge, preferrably overnight, to firm.
5. Melt chocolate & dip coconut mixture into it to cover.
6. Leave to allow chocolate to harden.

CARROT CAKE

I made this the other day, we were given a big bunch of carrots and we also hadn't any cake left in the tin.

CARROT CAKE

8oz s/r flour,
1/2 tsp ground mixed spice,
5oz soft dark brown sugar,
5 oz carrots, grated,
2 eggs,
1/4 pt corn or sunflower oil,
2 tbsp milk.

180C - 40 mins, oblong tin, just mix all ingredients together, then bake!

Topping - 2oz butter, softened,8oz icing sugar

GINGERBREAD MUFFINS

9oz / 250g plain flour (ap)
1½ tsp /7.5ml baking powder
½ tsp / 2.5ml bicarb of soda
½ tsp / 2.5ml salt
1 tsp / 5ml each of ground ginger and cinnamon
1 egg
4-6oz / 110-170g soft brown sugar
3floz / 90ml vegetable oil
2-4 tbsp / 30-60ml black treacle
6floz / 180ml milk
4oz / 110g cinnamon chips (like choc chips) (optional)

Prepare muffin tins.
Preheat oven to 375-400°F / 190-200°C

In a large bowl sift together first 5 ingredients.
Stir in cinnamon chips.
In a second bowl beat egg, stir in sugar, oil and treacle, stir well until blended.
Add milk and stir briskly until well mixed.
Pour wet into dry and stir to combine.
Batter will be thinner than normal muffin batter.
Spoon into tins.
Bake approx 25 minutes until tops feel firm.

Can also be baked in 2 x lb loaf tins.