130g Butter              1 cup sugar        2 Lge Apples (grated)         1 & 1/2 Cups Flour         2Eggs      1 tsp Baking Soda

1 tsp Mixed spice         2 tsp cinnamon         Lge pinch salt.

Topping

2 Tbsp Butter     1/2 cup rolled oats       4 Tbsp  Brown sugar        1 tsp cinnamon

Melt butter in a pot , add grated apple and sugar, add eggs & beat well.

Sift dry ingredients and fold into butter mixture.

Spread into a greased tin.Mix topping ingredients and sprinkle over batter.

Cook at 180c for 30-40 minutes.

Melted Butter to Grease

150g White Chocolate , coarsely chopped.

100g butter, chopped

2 eggs

1 teaspoon vanilla essence

Juice of 2 lemons

190g (1& 1/4 cups) plain flour

1/2 cup coconut

155g (3/4 cup) caster sugar

1 tsp  baking powder

1/4 tsp salt

Finely grated zest of 2 lemons

Icing sugar to dust.

Instructions

1. Preheat oven to 160C
2. Brush a 16 x 26 cm square tin with melted butter and line with non-stick baking paper, allowing the sides to overhang.
3. Pop the chocolate and butter in a large heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn’t touch the water).
4. Use a spoon to sit until the chocolate melts and mixture is smooth.
5. Leave to cool for a few minutes.
6. Whisk the eggs, vanilla essence and lemon juice together in a bowl or jug.
7. Stir the egg mixture into the chocolate mixture until well combined.
8. Sift the flour  and baking powder into a bowl.
9. Add the salt , sugar, coconut and lemon zest.
10. Add the chocolate mixture and stir until combined.
11. Pour into the tin.
12. Bake for 35 minutes or until crumbs cling to  a skewer inserted into the centre (do not overcook!).
13. Set aside in the pan for 6 hours or overnight.
14. Dust with Icing sugar.

Break up finely 18 Weet-bix and mix with 1 cup of sugar (optional), 1 cup of coconut, 2 tbsp cocoa and 1 cup of sultanas.

Melt 8oz butter with 1 tin of sweetened condensed milk, add to the Weet-bix  mixture.

Mix well and press firmly into rectangular tin. Refrigerate  to set.  When set, cut into bars.

This is very moorish 🙂

2oz butter

1/2 cup sugar

1 egg

1/2 cup of milk

1 tbsp golden syrup

1 breakfast cup flour

1 tsp baking powder

1 tsp baking soda

2 dsp cocoa

1 tsp vanilla essence

Cream butter and sugar, add egg, then golden syrup.

Dissolve baking soda in milk.

Sift flour, baking powder and cocoa, then add to the butter mixture.

Add the mik mixture and the vanilla.

Put in cake tin 8 x 8 inch square and bake for 25 minutes at 350F.

Ice with chocolate icing.

CHOCOLATE LAYER CAKE

This recipe can be doubled and cooked in two 8 inch  round  tins.

When cooked and cooled, slice each  cake in half horizontally, and then build a layer cake by spreading each layer (except the top one) with raspberry jam and whipped cream. When you have the top in place , spread whipped cream over the entire surface of the cake. when done sprinkle with chocolate hail or crushed up flake.

Yum