115g (4oz) Butter
115g (4oz) caster sugar
2 Eggs, beaten
115g (4oz) self-rising flour
50g (2oz) chopped glace cherries

Directions:

1. Cream the butter and sugar together until pale and fluffy.? Gradually beat in the egg, a little at a time, beating well after each addition.? fold in the flour, then the sultanas.

2. Spread out 16 paper cases on baking trays or put them into patty tins.? Fill the paper cases half full with the mixture.? Bake at 190C/375F for 15-20 minutes, until golden.? Transfer to a wire rack to cool.

makes 16

115g (4oz) Butter
115g (4oz) caster sugar
2 Eggs, beaten
115g (4oz) self-rising flour
50g (2oz) chocolate chips

Directions:

1. Cream the butter and sugar together until pale and fluffy.? Gradually beat in the egg, a little at a time, beating well after each addition.? fold in the flour, then the sultanas.

2. Spread out 16 paper cases on baking trays or put them into patty tins.? Fill the paper cases half full with the mixture.? Bake at 190C/375F for 15-20 minutes, until golden.? Transfer to a wire rack to cool.

makes 16

115g (4oz) Butter
115g (4oz) caster sugar
2 Eggs, beaten
115g (4oz) self-rising flour
50g (2oz) chopped dates

Directions:

1. Cream the butter and sugar together until pale and fluffy.? Gradually beat in the egg, a little at a time, beating well after each addition.? fold in the flour, then the sultanas.

2. Spread out 16 paper cases on baking trays or put them into patty tins.? Fill the paper cases half full with the mixture.? Bake at 190C/375F for 15-20 minutes, until golden.? Transfer to a wire rack to cool.

makes 16

115g (4oz) Butter
115g (4oz) caster sugar
2 Eggs, beaten
115g (4oz) self-rising flour
50g (2oz) sultanas

Directions:

1. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg, a little at a time, beating well after each addition. fold in the flour, then the sultanas.

2. Spread out 16 paper cases on baking trays or put them into patty tins. Fill the paper cases half full with the mixture. Bake at 190C/375F for 15-20 minutes, until golden. Transfer to a wire rack to cool.

Makes 16

200g (7oz) Plain flour
11/2 x 5ml tsp baking powder
1 x 5ml tsp ground cinnamon
75g (3oz) Margarine
1 x 15ml tbs light Muscovado sugar
50g (2oz) sultanas
225g (8oz) ripe bananas, peeled
1 x 5ml tsp lemon juice
1 Egg, lightly beaten

Directions:

1. Place the flour, baking powder and cinnamon in a bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar and sulanas.]

2. Mash the bananas with the lemon juice, then stir in the egg.? Pour this mixture into the dry ingredients and beat until well mixed.

3. Spoon the mixture into about 10 mounds on a baking sheet, allowing room for spreading.? Bake at 200C/400F for about 15 minutes until the cakes are well risen and golden.? Cool on a wire rack

Make about 10

225g (8oz) Plain flour
1/2 x 5ml tsp salt
1/2 x 5ml tsp baking powder
50g (2oz) lard, diced
40g (11/2oz) caster sugar
75g (3oz) currants
3-4 x 15ml tbs water
3 x 15ml tbs vegetable oil
25g (1oz) butter

Directions:

1. Put the flour, salt and baking powder into a bowl, then rub in the lard until the mixture resembles fine breadcrumbs.

2. Stir in the sugar and currants, then mix with the water to make a soft dough.

3. Roll out on a lightly floured surface until about 1cm (1/2in) thick. Using a 5cm (2in) plain cutter, stamp out 12 rounds.

4. Heat the oil and the butter in a frying pan and fry the cakes for 2-3 minutes on each side, until golden.? Place on a kitchen paper to drain.

Makes 12

410g can apricot halves in syrup
3 ready-rolled puffy pastry sheets, each measuring about 20cm (8in) square
250g packet marzipan
Beaten egg, to glaze (optional)
a few flaked almonds

Directions:

1. Drain the apricot syrup into a small saucepan and bring to a boil. Boil for 2-3 minutes until the syrup has reduced and thicken slightly. Remove from the heat and cool.

2. Trim edges of the pastry squares and cut each one in half lengthways to make a total of six rectangles. Cut the marzipan lengthways into six equal sices. Using your fingers or a rolling pin, slightly flatten each slice so that it is slightly smaller than a piece of pastry. Place each piece of marzipan on a piece of pastry.

3. Arrange the pastries on a baking sheet. Brush with egg glaze, if using, then top each with two apricot halves, cut side down. Sprinkle with a few flaked almonds. Bake at 220C/425F for 15-20 minutes or until golden brown. As soon as they are removed from the oven, brush with the syrup to glaze.

Makes 6

Variation
Use a 411g can of pear halves in syrup instead of Apricots.

Ingredients:

1 pound pitted dates, cut in pieces
1 pound glazed cherries, halved
2 pounds pecans, chopped
1/2 pound shredded coconut
1 pound glazed pineapple, cut in pieces
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Directions:

1. Grease three 8 x 3 3/4 x 2 1/12-inch loaf pans. Preheat oven to 275*F (135*C).

2. Mix dates, cherries, pecans, coconut and pineapple in a large bowl. Add milk and vanilla, continuing to mix.

3. Pack very tightly in prepared pans. Bake for 1 1/2 hours.

Ingredients:

1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling

Directions:

1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
3. Bake in a 375?F(190?C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.

1/2 cup chopped nuts
1 (18.25-ounce) package chocolate cake mix
1 (4-ounce) package instant chocolate pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum

Rum Glaze (recipe follows)

1. Preheat oven to 325*F (160*C). Grease a 9 or 10-inch bundt pan. Place chopped nuts in the bottom of the bundt pan.
2. With an electric mixer beat cake mix, pudding mix, eggs, oil, water, and the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the chopped nuts.
3. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan and drizzle with Rum Glaze.

Rum Glaze

1/2 cup butter
1 cup granulated sugar
1/4 cup white rum
1/4 cup water

1. In a saucepan combine the butter, sugar, rum and water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake. Some special French chocolate cakes almost have the same ingredient procedure, most specially the chocolate cakes of papillon restaurant