Lemon Blondie


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 salt

finely grated zest of 2 lemmons

Icing sugar, to dust.


  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 over a saucepan half-filled with simmering water ( make sure the bowl doesn’t touch the water).
  4. Use a spoon to stir  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 in to the Chocolate mixture until well combined.
  8. Sift the flour and baking powder into a bowl. Add the sugar, salt, coconut and lemon  zest.
  9. Add the chocolate mixture and stir to well combined.
  10. Pour  into the tin.
  11. Bake for 35 minutes or until crumbs cling to a skewer inserted into the centre. ( Do not overcook!).
  12. Set aside in the tin for 6 hours , or overnight to cool.
  13. Dust with icing sugar.
Rocky Road

375g Dark cooking chocolate melts, 100g eating chocolate broken,  20g Kremelta,  40g butter,   1 tbsp cocoa, 200g small marshmallows,   2/3  cup shredded coconut,  1/3 cup sultanas,  100g pecans,  1 cup chopped nuts of choice.

  1. Place the cooking and eating chocolate, Kremelta & butter into a glass bowl. Microwave uncovered on med high for 3 minutes or until chocolate  has softened.* And sift the cocoa in.
  2. Using a spatula, stir the chocolate mixture until smooth, then transfer to a large mixing bowl.
  3. Add the marshmallows, coconut, sultanas, pecans & 3/4 cup of the chopped nuts. Mix thoroughly.
  4. Press the mixture into a sponge roll tin, spreading out into the  corners. Scatter over the remaining nuts, lightly pressing them into the chocolate. Refrigerate for 15 Minutes or until set.
  5. Remove from the tin and cut into small chunks. Dust with cocoa  if desired.

* when chocolate first comes out of the microwave, it looks as if  still holding  form. Don’t worry it actually has melted . Just stir slowly until the mixture becomes smooth.

Apricot Fudge

3 oz brown sugar, 4 oz butter, 1/2 tin condensed milk , 1 packet crushed wine biscuits, 1 cup chopped dried apricots.

Melt sugar, butter and condensed milk together in a pot.  Add biscuits and apricots.

Press into sponge roll tin, and ice  with melted chocolate.

Annette’s Yum Yum Square

4 oz butter, 4 oz sugar, 2 eggs, 1 large cup of flour, 1/2 cup of coconut, 1/2 cup walnuts, 1/2 cup sultanas, 1 large teaspoon syrup, 1 tsp baking powder, 1/4 cup milk.

Cream butter & sugar, add eggs, syrup, then dry ingredients & fruit,  mix well and then lastly add the milk.Bake in sponge roll tin about 20 minutes at 350F.

Ice with vanilla icing and sprinkle with coconut.

Chocolate Coconut Slice

125g butter, 75 sugar, 1 tsp syrup, 1 cup flour, 1 tsp baking powder, 3/4 cup coconut.

Cream butter & sugar, add golden syrup. Sift flour and baking powder, and add with the coconut.

Mix well. and press into a greased sponge roll tin.

Bake at 160C  for 20 minutes and when it has cooled a little , top with following.


25g Butter, 1/2 a tin of condensed milk, 2 tsp cocoa, 1 cup icing sugar & 1 cup coconut.Melt butter and condensed milk, add cocoa, coconut and icing sugar. Mix well and pour over the base.

Cut into squares when cold.

Ginger Crunch

4oz butter,  4 oz sugar,  7 oz flour, 1 tsp ground ginger, 1 tsp baking powder.

Cream butter & sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin.

Bake 20 – 25 minutes at 190C (375F).

Put into a pot,  8 tbsp  butter, 16 tbsp icing sugar, 8 tsp golden syrup, & 4 tsp ground ginger. Heat until melted then pour over the cake while hot, and cut into squares before it gets cold.


4oz  butter, 4 oz sugar,  2 eggs, 1 tbsp cocoa, 7 oz flour,  1 tsp baking powder, 2 tbsp coconut.

Cream butter & sugar,  add eggs, mix well.

Add dry ingredients. After mixing, press into a sponge roll tin and bake 20 minutes in a medium oven.

When cold, ice with chocolate icing.

Chocolate Caramel Square


4 oz butter, 4 oz sugar, 6 oz flour, 1 tsp baking powder, 2 eggs.

Cream butter and sugar , add eggs, mix well.

Add flour and baking powder.

Cook in sponge roll tin and while still warm, spread the following:-

1/2 a tin of condensed milk, 2 oz  butter, 2 tbsp brown sugar, 1 tbsp flour,  1 tbsp golden syrup.

Combine all in a pot and heat until cooked (thickened), simmer for a minute.

When cold ice with chocolate icing.


Lolly Cake

4 oz butter, 1/2 tin condensed milk, 1 packet of Malt biscuits (250g), 1 packet fruit puffs (180g)


Chop fruit puffs into 3. Crush Malt biscuits.

Warm butter and condensed milk together and when blended add to biscuits  and puffs. Mix together and form into a roll and roll in coconut.  Refrigerate  to set.

Cut into slices when cold.

Honey Bubbles

Boil together, for 5 – 6 minutes (without burning)

4 oz butter, 3 tbsp  honey, 3 tbsp brown sugar.


Mix 4 – 5 cups of rice bubbles into syrup mixture , mix well and then press into a square tin.

Cut into pieces while still warm and then leave to set.