250 g butter
 cup brown sugar
2 eggs
1 cup mashed banana
1  cups S.R. Flour
1 tsp bicarbonate of soda
 cup sour cream
1 tbsp of milk
Pinch of salt
Cream the butter and sugar, add eggs then banana and cream, mix to combine. 
Sift the flour, bi-carb and salt into mixture, mix well, add milk. 
Pour mixture into round or square tin and cook for 1 hour at 160C (320F)

4 Eggs
 cup Sugar
 cup S.R. Flour
 cup Plain Flour
1 Heaped Tbsp Cocoa
1 Rounded Tsp Bicarbonate of Soda - dissolved in a little boiling water
Beat Eggs & Sugar well, sift flours with a pinch of salt and mix into the egg mixture. 
Add cocoa mix and bicarbonate of soda. 
Pour into sponge tins and cook for15 minutes at 160C (320F)


250 g butter (1/2 lb)
210 g sugar (1/ lb)
200 g plain flour (7 ozs)
30 g S.R. flour (1  ozs)
1 tsp baking powder
Vanilla essence
1 tbsp milk
5 eggs
Cream butter & sugar, add eggs, milk and vanilla & mix in. 
Fold in the flours. 
Pour batter into 2 large sandwich tins and cook for 15-20 minutes at 170C (340F) 
Join together with raspberry jam and sprinkle top with icing sugar.


90g finely crushed chocolate ripple biscuits
90g finely crushed plain biscuits
3 TBS melted butter
250g white marshmallows
 cup milk
2 TBS brandy
2tbs crme de cacao
1  cups whipped cream
Combine crushed biscuits with melted butter & mix well. 
Press into the base & sides of a greased pie plate and chill.
Combine marshmallows & milk in a saucepan, heat gently, 
and continue stirring until marshmallows are completely melted. 
Let stand to cool. 
When cooled add alcohol & chill until mixture begins to thicken. 
Fold in whipped cream, pour mixture into crust & chill until set. 
Decorate with shaved or grated chocolate & extra cream if desired.

For that very Special Occasion 
This is VERY YUMMY and NOT difficult to make 

1/3 cup self raising flour
1 cup plain flour
1/2 cup of cocoa
1 tsp bicarbonate of soda
2 tablespoons instant coffee powder
125 grams unsalted butter
1 cup of caster sugar
2 eggs, lightly beaten
3/4 cup of buttermilk
INGREDIENTS: (Coffee Ganache)
1/2 cup of cream
60 grams of unsalted butter
2 tablespoons instant coffee powder dissolved in 1 tablespoon of hot milk
400 grams dark chocolate, chopped
2 egg yolks
1 tablespoon of Tia Maria
extra 2 tablespoons cocoa powder
thick double cream and strawberries or raspberries to serve

1 Pre-heat oven to moderate 180C (350F)
2 Brush a deep round cake tin with melted butter, the line the base with paper, grease the paper.
3 Sift the flours, cocoa, soda and coffee powder together on a sheet of baking paper and set aside
3 Using electric beaters, beat the butter and sugar together in a small mixing bowl until light and creamy.
4 Add eggs gradually, beating thoroughly after each addition.
5 Transfer mixture to a mixing bowl. Using a METAL spoon, gradually fold in the sifted, 
dry ingredients alternately with the buttermilk. Stir until the mixture is almost smooth.
Pour mixture into prepared tin. 
Smooth the surface.
Bake for 45 minutes, or until a skewer in the centre of the cake comes out clean.
Cool for 5 minutes in the tin and then turn onto a wire rack to complete cooling.

Combine cream, butter and dissolved coffee in a pan. Heat until almost boiling. 
Remove from heat, add chopped chocolate and mix until chocolate has melted.
Cool slightly.
Whisk in egg and Tia Maria.
Refrigerate until mixture is firm enough to hold it's shape, but NOT until hard.
Spread a quarter of the ganache evenly over the sides and top of the cake using a flat-bladed knife.
Fill a piping bag (fitted with a decorative nozzle) with the remaining ganache.
Pipe teardrops around the edge of the cake and then in rows, until the surface of the cake is covered.
Sift with extra cocoa.
Chill for about 1 hour before serving.
Serve with the double cream and raspberries or strawberries.

Shortbread biscuits and raisins are hidden treasures in this 'more-ish' chocolate treat.
250 grams dark cooking chocolate
75 grams unsalted butter
8 teaspoons of golden syrup
100 grams of shortbread biscuits
125 grams seedless raisins, halved, or sultana's can be used.
Grease and line the base of a 26x16cm shallow slab tin
Break chocolate into pieces and put into a heat-proof mixing bowl. 
Add the syrup and butter and set the bowl over the pan of barely simmering water. 
Do not let the bottom of the bowl touch the water. 
Stir until the chocolate melts. Remove from the pan.
Put the biscuits in a clean storage bag and crush lightly with a rolling pin 
(don't crush them TOO much it's much nicer if the biscuit is in pieces)
Stir the crushed biscuits and raisins into the chocolate mixture. 
Spoon into the prepared tin and spread out evenly.
Chill for 2-3 hours, or until set.

To serve, use a sharp knife dipped in hot water to cut the chilled slab into 18 equal squares



375 gr Zucchini
1 Large Onion
3 Rashers Bacon
1 Cup grated cheddar cheese
1 cup self-raising flour
cup oil
5 eggs
salt & pepper


Grate unpeeled zucchini coarsely, finely chop onion and bacon. 
Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs, 
season with salt & pepper. 
Pour into well greased lamington tin (base measures 16cm x 26cm), 
Bake in moderate oven  180
C (350  F)  for 30 - 40 minutes or until browned.