Baking

1.  Melt butter, sugar and golden syrup over low heat

2. Dissolve baking soda in milk, and add to butter mixture with all the sifted dry ingredients, mix

3. Turn into  2 large loaf tins lined with Baking Paper

4. Bake at 180 for 45 mins

1. Preheat oven 180 degrees C

2. Combine Guinness and golden syrup in very large saucepan, bring to boil

3. Remove from heat and add baking soda (mixture will froth up hence the need for a big saucepan

4. Allow to cool until just warm

5. Whisk eggs, sugars, oil and fresh ginger

6. In another bowl, sift flour, baking powder and spices together

7. Whisk cooled Guinness in egg mixture, then gradually add flour mixture, it will make a light smooth batters

8. Spray a Bundt cake tin with a good canola oil spray

9. Pour batter into the tin and bake for an hour until firm

10. Cover tin with tin foil if cake gets too dark

11. Leave in tin for at least half an hour before turning out

12. Serve with a dollop of cream or yoghurt and berries on the side

Preheat the oven to 200 C

• 1. Press the pastry into tartlet or muffin tins

  2. Prick with a fork, refrigerate for 30 mins

  3. Bake in preheated oven for 12-15 mins or until cooked, cool

  4. Place chocolate in a saucepan with the cream, and stir over a low heat until the chocolate melts

  5. Remove from heat and stir in vanilla

  6. When thick but not set, spoon or pipe mixture into the pastry cases

  7. Serve at room temperature

• 1. Melt Golden syrup and butter

  2. Beat egg and add milk

  3. Combine Golden Syrup , butter, egg, Baking Soda and Ginger

  4. Heat tins with butter

  5. Bake 200 degrees Celcius for 20 minutes

1. Preheat the oven to 175˚C. Line 2 baking trays with baking paper.

2. Beat the butter, icing sugar and vanilla together in a bowl until pale and creamy. Combine all the remaining ingredients except the Crunchie Bars. Add to the butter and beat to combine.

3. Put the Crunchie Bars in a plastic bag and crush roughly with a rolling pin.

4. Then gently mix through the dough, trying not to crush the larger pieces. Cover the bowl and refrigerate for 30 minutes (this will make the dough easier to work with).

5. Roll tablespoonfuls of mixture into balls and flatten lightly. Place about 3 cm apart on the prepared baking trays, and press the tops with the tines of a fork. They should be about 1 cm thick.

6. Bake for 12 minutes, rotating the trays halfway through cooking, or until lightly golden around the edges. Take out of the oven and leave on the trays for 5 minutes to firm up then transfer to wire racks.

7. The biscuits will keep in an airtight container for 3 days. Makes approximately 20 x 10 cm biscuits.

1. Preheat oven to 175 degrees

2. Grease and paper 21 cm springform tin

3. Melt butter and chocolate in a microwave (medium heat at 30 seconds at a time, beating after every 30 seconds

4. Cream egg yolks and sugar until white and fluffy

5. Mix the chocolate mixture into the egg and sugar mix

6. Stir in the flour

7. Beat the egg whites until soft peaks and stir into chocolate mixture

8. Pour into tin and bake one to one and a half hours until a skewer comes out clean

9. Cool

10. Put sugar, golden syrup and water into a saucepan over moderate hear, stir to dissolve sugar

11. When mixture starts to boil, stop stirring and boil for 7 minutes

12. Remove from heat and quickly beat in baking soda

13. Pour into a shallow greased tin

14. Cool completely and then break up into small pieces.

15. Mix 2/3 of the hokey pokey into 500 mls of whipped cream

16. Cut the cake in into 3 horizontal pieces, and spread each half with ½ of the cream mixture

17. Add the remaining hokey pokey on top of the cake and dust with icing sugar

Serve with roasted peaches and raspberries