WELLINGTON FUDGE

Sponge

3 oz self-raising flour
4 level tblsp cocoa powder
1½ oz margarine
3 oz caster sugar
5 tblsp milk
2 caps of vanilla essence

Sauce

2 oz soft light brown sugar
2 level tblsp cocoa powder
½ pint of boiling water

Method (Sponge base)

Measure and sieve the flour and cocoa together.
Add the margarine, caster sugar to the flour – mix/rub well together until it is like fine breadcrumbs (I use a pastry blender for a no-messy approach)
Stir into the mixture the milk and vanilla essence.
Put this mixture into a greased ovenproof dish and level out.

Method - (sauce)

Sieve the light brown sugar and the cocoa powder together and mix well.
Sprinkle the sugar mix over evenly the sponge base.
Once ready for baking put the dish on a baking tray and boil the water.
Pour the ½ pint of water over the mixture and bake at 170°c for 35 minutes.
Once out of the oven sprinkle over some icing sugar that gives the effect we all remember at school!

JACK TART

Use a ready made pastry case 7/8inch approx

4 tblsp raspberry jam
2 oz margarine
2 oz caster sugar
4 oz rolled oats
vanilla essence or almond essence (whichever you prefer)

Method

Warm the jam slightly and smooth over the pastry case evenly.
Melt the margarine and sugar on a low heat.
Once melted mix in the oats and essence and mix well.
Spoon the mixture over the jam and spread with a fork.
Bake for 15 minutes at 200°c until lightly browned.

COCONUT AND JAM SPONGE

Sponge

8 oz margarine
8 oz caster sugar
3 eggs
150 ml milk
8 oz self-raising flour
1 ½ tsp baking powder
2 caps of vanilla essence

Topping

Approx 4 oz raspberry seedless jam (I use about ¼ to a ½ a jar)
Coconut to decorate

Method

Put the margarine and sugar in a bowl and beat together until pale and fluffy.
Add the eggs and mix well then add the milk and vanilla essence and mix until creamy.
Sieve the flour and baking powder and add to the creamed mixture and mix well.
Put the mixture into a grease-proof lined 7x7 tin or a swiss roll tin and spread out evenly.
Bake at 170°c for approximately 30 minutes or until the knife comes out clean from the centre.
Leave to cool for a 15 minutes.
Warm the jam slightly (it spreads easier) and spread over the cake.
Sprinkle over jam with coconut evenly and serve warm or cold!!!

GERMAN BOMBER

AUSTRALIAN CRUNCHIE
(GERMAN BOMBER AS WE USED TO CALL AT THE SCHOOL DINNER TABLE!)

8 oz margarine
5 oz caster sugar
3 oz desiccated coconut
3 oz crushed cornflakes
1 tblsp cocoa powder
5 oz self-raising flour
4 oz chocolate (for melted topping)

Method

Heat oven to 180°c, and grease a swiss roll tin.
Melt the margarine over a low heat.
Once melted stir in the sugar, coconut, crushed cornflakes, cocoa and flour and mix well.
Turn the mixture into the tin and press into the tin evenly.
Bake for at least 20 minutes – the longer in the oven the hard the consistency!!
Allow to cool for a few minutes and then cover with the melted chocolate. then cut into squares and leave in the fridge to set.

APPLE CRISP

3-4 stewed cooking apples (apple sauce consistency)
6 oz margarine
6 oz sugar
3 oz coconut
3 oz ground rice
1 egg

Method

Cream the margarine and sugar
Beat the egg
Add all the other ingredient (dry) and mix well into the creamed margarine.
Place the apple into an oven proof dish and then cover with the cake mixture.
Bake at 180°c until the topping is golden and firm on top for at least 20 minutes – keep checking it.

- Just like school pudding!!!

FLAPJACK

8 oz margarine
6 oz demorara sugar
2 heaped tablespoons of golden syrup
12 oz rolled oats (porridge oats)

Method

Melt slowly the margarine, sugar and syrup in a pan.
Remove from the heat and then stir in the rolled oats.
Line a swiss roll tin with greaseproof paper.
Press the mixture into the tin.
Bake for 20-25 minutes until golden at 180°c
Leave to cool in tin but mark into pieces.

(If you want to half these quantities use a 7” square tin)

- Just like school pudding!!!

CHOCOLATE OAT DELIGHT

12 oz margarine
12 oz plain flour
9 oz rolled oats (porridge oats)
6 oz sugar
1 oz cocoa powder
chocolate to melt on top – to decorate

Method

Melt the margarine on a low heat.
Once melted add the rest of the ingredients.
Mix well until firmly holds together.
Line a swiss roll tin with greaseproof paper.
Press into the tin and bake for 30-40 minutes at 180°c until set.
Once cooled cover with melted chocolate and leave in fridge to set.


- Just like school pudding!!!