180g self-raising flour (sieved)

120g sugar

90g margarine

1 egg

100g chocolate chips

1. Cream sugar and marg, until light & fluffy.

2. Mix in 1 egg.

3. Gradually stir in flour, 1 tbsp at a time, until well blended.

4. Mix in chocolate chips.

5. Use your hand to form a ball of dough.

6. Divide the dough in even sized balls.

7. Place each ball on a lightly floured baking tray & press down with a fork.

8. Bake at 180’ for 10 minutes.

9. Leave to cool, the cookies will harden once cooled.

Pastry:

50g self-raising flour

25g margarine

Filling: 2 tsp jam

Topping:

50g self-raising flour

50g sugar

50g margarine

1 egg

1. Make pastry:

· Weigh flour & marg into a bowl

· Rub marg into flour using your fingertips until it looks like breadcrumbs.

· Using a knife, mix in 1 tsp of cold water at a time until a dough forms.

· Roll out pastry, cut out circles.

· Place pastry circles into a cupcake tray.

2. Microwave jam for 10 seconds to soften, and divide between pastry cases.

3. Make topping:

· All-in-one cake mixture: collect all ingredients in a large bowl & mix until smooth.

· Spoon over the jam, divide mixture evenly.

4. Bake at 180’C for 20 mins, until the topping bounces back.

50g self-raising flour

50g sugar

50g margarine

1 egg

1tbsp cold water

1. This is an all-in-one cake mixture, you put all the ingredients in a large bowl and mix until smooth.

2. Spoon the mixture in 6 paper cases.

2. Bake at 180’C for 15 mins, until they bounce back.

40g plain flour

¼ teaspoon bicarbonate of soda

40g demerara sugar

40g porridge oats

40g margarine

1 heaped teaspoon golden syrup

1. Preheat the oven to 160

2. Line a baking tray with greaseproof paper.

3. Put the plain flour, bicarbonate, demerara sugar and porridge oats into a bowl and stir together

4. Heat the margarine & syrup in a pan.

5. Add the dry ingredients from the bowl to the pan, mix well until combined.

6. Divide the mixture into 6 balls, place them on a baking tray, well apart.

7. Flatten slightly by pressing on them and bake for 7 mins (for a chewy biscuit)-15 mins (for a crunchy biscuit).

250g fruit e.g. apples, plums, rhubarb, gooseberries, blackberries

25g sugar to sweeten the fruit

50g plain flour

25g block margarine

25g sugar

10g rolled oats, optional

1. Preheat the oven to 190°C

2. Make the crumble topping: measure the flour into a mixing bowl; rub in the margarine until the mix looks like breadcrumbs.

3. Stir in the sugar (and oats) and set aside until later.

4. Wash and dry the fruit.

5. Prepare the fruit; peel, core and quarter the apples, or prepare the other fruit.

6. Roughly chop the apple or other fruit, if necessary, into small pieces and put into the ovenproof dish.

7. Sprinkle the sugar over the fruit.

8. Cover the fruit with the crumble, making sure no fruit can be seen.

9. Bake for 30-40 minutes until golden brown.

10. Serve hot or cold with custard, cream or ice cream.

25g margarine

15ml cocoa powder

50g soft margarine

75g soft brown sugar

1 egg

50g plain flour

2.5ml baking powder

1. Preheat the oven to 190C.

2. Melt 25g margarine in a pot. Stir in cocoa powder, and then set on a pot stand.

3. Beat egg into cup.

4. Cream sugar and margarine together in a large bowl until pale and fluffy.

5. Add egg, flour, and cocoa mixture and mix well.

6. Place into a cake tin.

7. Bake for 20-25 minutes until springy when touched.

8. Mark into slices and allow to cool in the tin.

55g margarine

1 tablespoon sugar

15ml golden syrup

2.5ml cocoa powder

7 digestives

1 tablespoon raisins

100g chocolate

1. Melt margarine, sugar, golden syrup and cocoa powder in a pot on a medium heat (3-4), until it looks like a chocolate sauce.

2. Crush biscuits in a large bowl, using a rolling pin until fine.

3. Add melted chocolate mixture, and raisins to the crushed biscuits and mix. Press down firmly into a cake tin.

4. Place chocolate into a large bowl, and melt in the microwave.

5. Pour over the biscuit base, and spread evenly. Leave to set.

75g self-raising flour

2.5ml baking powder

50g brown sugar

1 egg

1.25ml ginger

1.25ml cinnamon

75g carrot

15ml vegetable oil

1. Preheat oven to 190c.

2. Sieve flour, baking powder, ginger and cinnamon onto a plate.

3. Peel and grate carrot. Collect oil in a cup.

4. Beat egg and sugar together in a large bowl, add oil and beat for 1 minute.

5. Add carrot and flour – stir in and divide evenly among 6 paper cases.

6. Bake for 15-20 minutes until well risen and golden brown.

7. Transfer to a cooling tray.

115g self raising flour

Pinch salt

55g margarine

55g caster sugar

1 egg

30ml milk

1 banana

50g chocolate chips

1. Preheat oven to 170c.

2. Grease loaf tin using oil and a pastry brush.

3. Sieve flour and salt into a large bowl. Cut margarine into small cubes and run into the flour until it resembles fine breadcrumbs.

4. Stir in sugar, beat egg into cup and add milk.

5. Mash banana.

6. Add banana, chocolate chips, milk and egg to the dry ingredients and mix together to form a soft consistency.

7. Add to loaf tin, sprinkle with a small amount of caster sugar. Bake for 20-25 minutes until golden brown.

100g digestive biscuits

50g margarine

½ lemon

5ml lemon juice

50g cream cheese

50ml dream topping

25g caster sugar

1. Oil the base of a 15cm dish/tin.

2. Put the biscuits in a plastic food bag and crush with a rolling pin.

3. Melt the margarine fully in a microwave for 15 seconds.

4. Add melted margarine to crushed biscuits. Mix well with a wooden spoon. Press biscuit mixture firmly into the base of the 15cm dish and place in the fridge to set

5. Lightly grate the rind from the lemon. Squeeze juice

6. In a separate bowl put 50ml dream topping, the lemon juice and rind, cream cheese and caster sugar. Whisk until thick and creamy

7. Spread mixture carefully over the biscuit base. Place in the fridge to set.