Ingredients: 

40 g can pineapple thins in natural juice (drained)

40 g can crushed pineapple in natural juice (drained)

1 cup SR flour

¾ cup plain flour

1 tsp ground cinnamon

1 ¼ cups brown sugar

¾ cup walnuts (chopped)

2 overripe bananas (mashed)

3 eggs

200g butter (melted)

1 ½ tbsp honey (warmed)

2 tbsp honey (warmed)

2 tbsp sweet orange marmalade

whipped cream (to serve)

 Method:

1. Grease a 24 cm round pan. Line base and side with baking paper.
2. Place pineapple thins, in one layer, put absorbent paper sheets to drain. Place crushed pineapple on separate absorbent paper sheets to drain.
3. Sift flours, cinnamon and sugar to a large bowl. Stir in walnuts.
4. Combine mashes bananas, eggs, melted butter and crushed pineapple in a large jug. Stir until blended. Add to dry ingredients in bowl. Stir until combined.
5. Spread warm honey over base of prepared pan. Arrange pineapple thins over honey. Pour banana mixture over top.
6. Cook in a moderate oven (180C) for 1 hour, or until cooked when tested. Stand for 5 minutes, then turn out onto a wire rack to cool. Before serving cake, brush top with sweet orange marmalade. Serve with whipped cream.

Ingredients:

125 g unsalted butter

½ cup caste sugar

1 tsp vanilla extract

1 egg (lightly beaten)

2 overripe bananas (mashed)

1 ¼ cups SR flour

1/3 milk

Topping:

50g unsalted butter (melted)

½ cup caste sugar

2 large ripe bananas

Method:

1. Grease a 14 cm x 24 cm large loaf pan. Line base and sides with baking paper.
2. To make topping, combine butter and sugar in a small bowl. Stir until sugar is dissolved. Spread over base of pan. Cut each banana into a 9 cm length. Then cut each banana lengthways into four even slices. Arrange slices, cut-side facing down, across butter mixture.
3. To make cake, beat butter, sugar and extract in small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl. Stir in mashed banana. Then stir in flour and milk, in two batches. Spoon mixture into prepared pan.
4. Cook in a moderate oven 180C for 1 hour or until cooked when tested. Stand for 5 minutes, then turn out onto a wire rack to cool. Serve cake warm or cold.

Tip: Serve cake with sweetened cream cheese. Beat 125 g cream cheese with 2 tbsp icing sugar until smooth.

Ingredients:

2 x 425g cans pitted black cherries

1/3 cup plum jam

370 packet chocolate cake mix

½ cup milk choc bits

whipped cream, to serve

shaved chocolate curls to decorate

Cherry Sauce:

1 tbsp brown sugar

2 tsp cornflour

1 tbsp water

Method:

1. Grease 10 holes of two six hole texas muffin pans. Line bases and shades of whole with baking paper.
2. Place pans on a large oven tray.
3. Drain one can of cherries over small saucepan. Drain remaining can of cherries over a bowl. Reserve this syrup for another use. Place all cherries on absorbent paper to drain.
4. Spoon 1 ½ tsps jam into each panhole. Divide cherries over jam. Prepare cake mix according to packet directions. Stir in choc bits. Divide mixture among pan holes.
5. Cook in a moderate oven 180C dor 30minutes or until cooked when tested. Stand for 5 minutes then turn out onto serving plates.
6. Meanwhile, to make cherry sauce, add brown sugar to cherry syrup in pan. Stir over heat until dissolved. Stir in blended cornflour and water. Bring to boil, stirring until sauce boils and thickens. Remove from heat.
7. Serve cakes, drizzled with warm cherry sauce and whipped cream. Decorate with chocolate curls.

Tip: For an adult only sauce, swap brandy or cherry liqueur for the water.

Ingredients:

4 oz chocolate

1 cup milk

3 oz castor sugar

3 cups cream

3 eggs

1 oz gelatine

Method:

Melt chocolate in a saucepan. Add 1/2 cup of milk over warm heat then add rest of the milk. Bring to boiling point. Beat egg yolks and sugar till thick and creamy. Add to milk mixture but do not boil. Cool. Dissolve gelatine in water then cool. Add cooked mixture together. Whisk egg whites and cream till thick. Fold cream into mixture, then egg whites. Pour into souffle dish and refrigerate.

Ingredients: 

1 x 2 liter ice cream (softened)

300 ml thick cream

1 cup fruit sultanas raisins or medium fruit

2 crumble bars

Soaked in alcohol (Rum)

2 tbsp gelatin dissolved in ½ cup cold water

white chocolate (melted)

Method:

Beat ice cream and cream separately. Then fold cream through beaten ice cream. Add fruit, gelatin and crumble bars that are crushed. Freeze mixture in a large bowl that has been lined with glad wrap (make about 2 days before use). Remove glad wrap just before serving and pour over with melted chocolate.

Ingredients: 

125 g butter chopped

2 tbsp golden syrup

½-395 can sweetened condensed milk

1-250 g arrowroot biscuits

1 cup flaked almonds toasted

60 g copha

1-250 g block hazelnut

chopped chocolate

Method:

Grease a 19 cm by 29 cm lamington tray and line with baking paper. Combine butter, syrup and condensed milk in pan, stir over in low heat till butter is melted. Simmer uncovered for 21 mins. Crush biscuits. Combine biscuits, nuts and butter mixture in a bowl. Mix well. Press mixture evenly over base of the prepared pan. Combine copha and chocolate, stir over low heat till smooth. Pour over. Slice. Refrigerate till set.

Ingredients: 

1-425 can mango slice

500 g mixed fruit

½ cup water

1 ½ tsp. bi-carb

2 eggs

1 ½ cups SR Flour

Method:

Combine mango, fruit and water. Can also use mango juice instead of water. Bring to boil, simmer for 1 minute. Cool and stir in flour, bi-carb and eggs. Mix well. Cook in 6 inches round tin or loaf tin for 1 hour at 120C. Cover top with foil for the last  30minutes of cooking.

Ingredients: 

500 g dates

3 medium green

500 g sultanas

500 g onions

1 cup brown sugar (firmly packed)

2 cups vinegar brown malt

1 tsp all spice

1 tsp whole cloves

1 tsp chopped green ginger

1 tsp salt

½ tsp pepper

Method:

Mince dates, sultanas, apples and onions. Put mixture in a bowl. Add sugar, vinegar, salt and pepper. Put all spice, cloves and ginger in a muslin bag. Add to fruit, then cover. Stand for 24 hours, remove bag.

Ingredients:

1 cup minute oats

1 ½ cup flour

1 cup castor sugar

2 tsp. cinnamon

185 g melted butter

Approximately 8 fresh apricots

 Method:

Preheat oven to 180C. Grease lamington tin. Put oats, flour, coconut, sugar, cinnamon in a bowl then mix well. Add butter then stir. Press 2/3 into base of tin. Cut apricots into halves, remove seed and slice. Cover with remaining mixture. Press with a fork. Bake for 35-40 minutes.

Ingredients:   

4 eggs

1 cup milk

1 cup carnation milk

1 cup of diced ham or bacon

½ cup grated cheese

1 cup packet score mix

salt and pepper to taste

2 tbsp softened margarine

oregano to taste

1 small grated onion

any leftover vegetable

Method:

Put in large container with lid. Shake. Pour into quiche dish. Bake in a moderate oven till set and golden brown.