4oz margarine
4oz marshmallows
4oz soft caramel sweets
4-6 oz crispy rice cereal

1. Melt margarine, marshmallows and caramels in a large pan
2. Once thoroughly melted remove from the heat
3. Stir in the cereal gradually until completely covered
4. Press into a tin and leave to set

225g self raising flour
1 tsp baking powder
110g margarine
55g granulated sugar
165g mixed dried fruit (sultanas, raisins, currants)
1 medium egg
3 tbsp milk

1. Preheat oven to 200 °C
2. Lightly rub flour, baking powder, margarine between fingers until breadcrumbs are created
3. Add sugar and dried fruit and mix
4. Add egg and 1tbsp milk and mix to create a stiff dough. If necessary add milk 1 tbsp at a time until the correct consistency is created
5. Grease baking sheets
6. Use a spoon to create mounds on the tray (approx 12)
7. Bake for 15 minutes or until golden brown and well risen

4 medium bananas
125g soft butter
½ cup caster sugar
1 tsp vanilla essence
2 eggs
1 tbsp milk
1 ½ cups self raising flour
1 tsp bicarbonate of soda
½ tsp ground cinnamon

1. Preheat oven to 180 °C
2. Grease a deep 20 cm round tin and line with greaseproof paper
3. Mash bananas until smooth
4. Add butter, vanilla essence, sugar, eggs and milk into the bowl
5. Sift the flour and bicarbonate of soda into the same bowl
6. Beat the mixture until it is pale in colour
7. Pour into greased and lined cake tin
8. Bake for 1 hour on middle shelf
9. Leave to cool for 10 minutes and then turn out onto a wire rack
10. Once cooled completely decorate with cream cheese frosting

This cake is delicious when decorated with a Cream cheese icing. Click here for recipe.

2 eggs
240ml milk
210ml vegetable oil
100g granulated sugar
100g soft brown sugar
375g plain flour
4tsps balking powder
1 teaspoon salt
175g blueberries

1. Preheat the oven to 200 °C
2. Beat together the eggs, oil, granulated sugar, brown sugar and milk in a large bowl
3. In another bowl mix the flour, salt and baking powder
4. Mix the two sets of ingredients together
5. Stir in the blueberries
6. Split into muffin cases-approx 12
7. Bake for 25 minutes

Variations:

If you aren't a fan of blueberries simply substitute them for one of the below ingredients:

• Dried cranberries
• Fresh raspberries
• Grated apple
• Banana
• Grated carrot

4oz self-raising flour
40z caster sugar
40z butter
2 large eggs
2 x round cake tins (7inch)

1. Preheat oven to 170 ºC
2. Whisk all the ingredients together in a bowl until fluffy
3. Divide the mixture equally into two well greased and lined tins
4. Bake for 20 minutes
5. Once cool carefully remove from tins and leave to completely cool on a wire tray
6. Stick the two cakes together with jam or buttercream icing and then decorate

Variations:

• To make a chocolate version add 1tbsp cocoa before you whisk the mixture
• For icing ideas click here
• To make a Spot shaped cake click here
• To decorate with Spot click here

4oz unsalted butter
4oz caster sugar
4oz self-raising flour
½ tsp baking powder
2 eggs
½ tsp vanilla extract

1. Preheat oven to 180 °C
2. Line a tray with 10-12 cake cases
3. Put all the ingredients together in a large mixing bowl
4. Beat for 3 minutes or until well combined
5. Spoon into cake cases
6. Bake for 18 minutes until golden brown
7. Leave to cool on a wire tray

To make chocolate fairy cakes simply add 1 tbsp cocoa instead of vanilla essence.

For icing ideas click here.

175g rolled oats
115g light brown sugar
120 ml sunflower oil
1 egg beaten
1/2 tsp vanilla extract

1. Preheat oven to 160 °C
2. Lightly oil 2 baking trays
3. Stir the oats, sugar and oil together
4. Add beaten egg and vanilla extract
5. Spoon the mixture onto the tray in small mounds. Space apart to allow spreading
6. Flatten each slightly with the back of a fork
7. Bake for 15 minutes or until golden brown
8. Leave to cool before transferring to a wire tray

150g rolled oats
150g margarine
75g Golden Syrup
75g Sugar

1. First preheat the oven to 175°C
2. Line tin with Greaseproof paper
3. Heat the margarine, sugar and syrup in a large saucepan over a medium-low heat until it has melted
4. Remove from the heat and stir in the oats
5. Put the mixture into the tin and press down firmly
6. Bake for 25 minutes or until golden
7. Leave to cool for 10 minutes and then cut into squares
8. Then leave them to completely cool and set

Variations:

• Add 3oz mixed nuts or sunflower seeds
• Add 1oz sultanas or raisins

200g cooking milk chocolate
450g crispy rice cereal
6 handfuls dried fruit-sultanas/currants/raisins/apricots, etc

1. Break up choc and place in microwaveable bowl
2. Microwave for 1 minute on full power then stir
3. Repeat until chocolate is melted
4. Gradually mix in the cereal and dried fruit until all is coated
5. Spoon into paper cases
6. Leave to set

150g Plain Flour
50g Caster Sugar
100g Butter

1. Preheat the oven to 170°C
2. Put all the ingredients in a bowl
3. Rub the mixture between your thumbs and fingertips
4. When the mixture looks crumbly, make it into a big ball of dough
5. Sprinkle flour onto your work surface and a rolling pin
6. Roll the dough out until it is 5mm thick
7. Use biscuit cutters to cut out your biscuits
8. Grease a baking tray and place your shapes on it, make sure you leave space between them
9. Bake for 15 minutes

Variations:

Simply add one of the below once your mixture is crumbly:

• 50g choc chips
• 25g of cocoa powder
• 50g coconut
• 50g raisins
• 50g chopped nuts
• 1tsp ground ginger
• 1tsp orange zest
• 1 tsp cinnamon

Don't forget to decorate, click here for some icing options.

8oz self raising flour
1/4 tsp salt
1 1/2 oz margarine
1tbsp sugar
1/4 pint milk

1. Preheat oven 220 °C
2. Rub the fat into the flour and salt
3. Add sugar
4. Mix into a soft dough with the milk
5. Knead and rollout till 1/2 inch thick
6. Bake on a floured tray for 15 minutes in the middle of the oven

Variations:

• For fruit scones simply add 2oz dried fruit (raisins, sultanas, etc) when you add the sugar
• For cheese scones add 2 oz grated cheese

350g Plain flour
1tsp bicarbonate of soda
2tsp ground ginger
2 tsp ground cinnamon
100g butter (cut into pieces)
175g light Muscovado sugar
1 large egg beaten
4tbsp golden syrup

1. Preheat oven to 190 °C
2. Place the flour, bicarbonate of soda, ginger and cinnamon into bowl
3. Rub in the butter so the mixture resembles breadcrumbs
4. Stir in the sugar
5. Add the egg and syrup and mix to create a dough
6. Knead on a lightly floured surface
7. Roll out to 5mm thickness and cut out shapes using biscuit cutters
8. Place on a greased baking tray and bake for 10 minutes
9. Once the gingerbread has cooled, don't forget to decorate!

Click here for icing ideas.

1 mango
2 handfuls of grapes
2 x 135g packs of flavoured sugar free jelly

1. Cut up fruit into small bite size pieces
2. Place in the bottom of a jelly mould
3. Make up jelly according to instructions on the packet
4. Pour on top of the fruit and leave to set

You can use any fruit you like, as long as you cut them into small pieces.