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What you need:

Chocolate cake
115g slightly salted butter, softened
115g  Caster Sugar
1 tbsp Golden Syrup
2 medium Eggs
115g self- raising flour
1 tsp baking powder
2 tbsp cocoa powder
Frosting
75g full-fat cream cheese
2 tbsp Golden Syrup
125g  Icing Sugar
Cake pop sticks
Decoration
200g plain chocolate, melted
200g white chocolate, melted
Sprinkles of your choice

What you do:

For the cake pre-heat the oven to 180C/350F /gas 4.

Grease and base line a 20cm round cake tin.
Put all of the ingredients for the cake in to a large bowl and beat until smooth. Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 15 minutes then turn our and cool completely. Best left for a day before making the cake pops.

Mix the frosting ingredients together until smooth. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together. Cover with cling film and refrigerate until firm about 1 hour. (you can leave this mixture in the fridge for up to 3 days at this stage).

Take rounded tsps of mixture, and roll into a firm balls with your hands. Place on a sheet of greaseproof paper on a flat plate or tray. Makes about 20 balls. Put into the freezer for about half an hour to firm.

Have ready a polystyrene block or a florist block (oasis). Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep. Insert immediately into a cake ball, about halfway through. Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.

Repeat with the rest of the cake balls using both of the melted chocolates. The pops will keep for a week in an airtight container in the refrigerator.

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What you need:

For the pastry:

8oz / 200g self raising flour
2oz / 50g lard
2oz / 50g margarine or butter.

For the filling:

4oz /100g castor sugar
4oz / 100g margarine or butter
5oz / 125g currants or sultana’s
1 egg (beaten)

What you do:
pre heat the oven to 180C / 350F / gas mark 4

to make the pastry:
mix together the self raising flour, lard & margarine /butter.
Use the pastry to line a swiss roll size tin.

For the filling:
Beat the margarine /butter together with the castor sugar until fluffy.
Add the beaten egg & currants / sultanas & mix together.
Pour the mixture over the pastry spreading evenly.
Bake in the oven for around 10 to 15 mins or until lightly brown on top.
Leave to cool, then cut into slices.

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What you need:

1 packet of cooking dates
1 1/2oz / 40g margarine
1 beaten egg
3/4 tsp bicarbonate soda
1 1/2 cups self raising flour
3/4 cup sugar
3/4 cup boiling water.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

Chop the dates & place into a saucepan. Sprinkle with the bicarbonate of soda, then pour over the boiling water & stir.
In a bowl , add the flour & margarine & rub together then add the sugar.
Add the beaten egg to the date mixture.
pour the date mixture into the flour mixture stirring well.
Place into the loaf tin & bake for around 1 hour.
Turn out onto wired rack & leave to cool.

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What you need:

4oz / 100g sugar
1/4 pint / 150ml milk
4oz / 100g sultanas
2oz / 50g dates ( chopped)
4 oz /100g margarine
8oz / 200g self raising flour
1 egg (beaten)

What you do :

Preheat the oven to 180C / 350F / gas mark 4

Line & grease a 2lb loaf tin.
Place the sugar, milk, sultanas, dates & margarine in a medium saucepan & melt slowly. Allow to become tepid.
Then add the sieved flour & beaten egg.
Pour into the prepared tin & bake for 1 hour.

Turn out onto a wired rack to cool.

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What you need:

4oz / 100g margarine / butter
4oz / 100g castor sugar
2 eggs
4 oz / 100g self raising flour ( sieved)
2oz / 50g chopped walnuts
1tbsp coffee essence
whole walnuts for decoration.
Coffee butter icing:
3 oz / 75g margarine / butter
8oz / 200g icing sugar
3 tsp coffee essence
3 tsp milk

What you do:

Pre heat the oven to 180C / 375F gas mark 4

2 x 7 inch / 18cm sandwich tins ( greased)

In a bowl, beat together the margarine & castor sugar until creamy, then add the coffee essence.
Beat in the eggs one at a time, with the second egg add a little of the flour ( to stop it curdling).
Add the sieved flour along with the chopped walnuts & fold in with a large spoon.
Divide the mixture into the greased tins & bake for 20 to 30 mins.
Turn out onto a wire tray to cool.

Coffee Butter icing:

In a large bowl, add all the ingredients together and beat well until soft & creamy.
Using half of the butter icing, spread over one of the half’s of cake. Place the other half on the top, then using the remaining icing , spread evenly over the top with a knife.
Decorate with the whole walnuts.

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What you need:

8oz / 200g mixed fruit
4oz / 100g brown sugar
1 egg
2 cups of self raising flour.

What you do:

Soak the mixed fruit & brown sugar overnight in a cupful of cold tea.
Preheat the oven to 180C / 350F / gas mark 4

Next day,
Add these ingredients in a bowl & mix in the egg & the self raising flour.
Pour the mixture into a 1lb loaf tin & bake for around 1 hour.
Serve it spread with butter.

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What you need:

7oz / 175g self raising flour
1/2 tsp baking powder
1 1/2oz / 30g cocoa powder
2 eggs
4 tbsp / 60 ml milk
5 oz / 125g caster sugar
4 oz /100g margarine or butter
2 ripe banana’s
For the icing:
60g (2.5 oz) margarine or butter
1 x 15ml spoon (1tbsp) cocoa powder
250g (9oz) sieved icing sugar
3 x 15ml spoons (3tbsp) hot milk

1 packet of chocolate buttons to decorate.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

In a large bowl,sift together the flour, baking powder,& cocoa powder.
Place all the other ingredients in a blender in the order in the list. (The mixture will look curdled , but is fine).
Pour this mixture into the dry ingredients in the bowl, then combine it together with a wooden spoon.
Pour the mixture into a 7inch / 18cm round tin & bake in the oven for around 1 hour testing with a skewer to see if it’s done.

For the topping:
Melt margarine, blending in cocoa, then stir in icing sugar & milk . Beat until smooth and thick.
Then spread evenly over the top of the cake & decorate with chocolate buttons.

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What you need:

1 1/ 2 oz / 40 g butter
2 oz / 50g soft brown sugar
1 x 14oz tin of peach slices ( drained)

4oz / 100g butter or margarine
4oz /100g castor sugar
2 eggs
4oz / 100g self raising flour.

What you do:

Preheat the oven to 180C / 350F / gas mark 4.

Grease a 8 inch / 23 cm sandwich / cake tin.

in a saucepan melt the butter, then stir in the brown sugar. Pour into the greased tin.
Arrange the peach slices into the mixture ( butterscotch).
Cream together the butter & sugar until light & fluffy, then slowly beat in the eggs (1 at a time), adding a little flour each time.
Fold in the rest of the flour.
Pour the mixture on top of the peaches,spreading evenly.
Bake for around 30 mins.
Leave to cool for around 10mins before turning it out onto a plate.
Serve warm.

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What you need:

1 1/2oz / 40g self raising flour.
1 tbsp /15 ml cocoa
2 oz / 50g margarine
2 oz / 50g castor sugar
1 egg
a few drops of vanilla essence
1 tbsp / 15ml milk

For the sauce:

2oz / 50g soft brown sugar
1 tbsp / 15ml cocoa
1/4 pint / 150ml hot water.

What you do:

Preheat the oven to 190C / 375F gas mark 5.
Cream together the margarine & sugar, then beat in the egg & the vanilla essence.
Sift the flour & cocoa powder together & fold into the mixture, adding enough milk to make a soft consistency.
Pour into a very well greased oven proof dish, preading evenly.
(The mixture should half fill the dish) . Set aside.
Mix together the sugar & cocoa in a mixing bowl. Stir in the hot water & pour over the cake mixture.
Bake for around 30 – 40 mins.
When cooked the cake mixture will have risen to the top leaving the chocolate sauce at the bottom.
Serve hot or cold.

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What you need:

4oz / 100g butter.
4oz / 100g light brown sugar.
2 beaten eggs.
4oz/ 100g no soak dreid apricots ( chopped)
2 tbsp / 30ml chopped stem ginger
4oz / 100g self raising flour.
1tp / 5 ml bking powder.
2 tbsp / 30 ml milk.
fresh apricots slices for decoration.

What you do:

Cream the butter & the sugar together until light & fluffy. Then gradually beat in the eggs.
Coat the apricots & ginger in the 2tbsp of the flour & put aside.
Fold the remaining flour& baking powder into the creamed mixture & gently mix in the milk & the flour coated apricots & ginger..
Spoon the mixture into a greased 2 pint /1.25 pudding basin, level of the surfave then cover with clingfilm.
Microwave on full power for 4 1/2 – 5 minutes then leave to stand for 5 mins.
Turn out onto a warmed plate.
Decorate with the apricot slices & serve with cream or custard.

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