1 cup of sugar
1 cup of oil
3 eggs
1.5 cup flour
10ml baking powder
10ml cinnamon
5 ml bicarbonate of soda
1 cup of banana
1 cup grated carrot
Nuts optional

Combine sugar, oil and eggs and beat well. Add remaining ingredients and mix well.

Bake at 180C for about an hour.

Ice with a mixture of icing sugar and cottage or cream cheese with a little lemon or orange juice if you like.

8 oz soft margarine
3 tbsp drinking chocolate
8 oz caster sugar
3 tbsp cocoa
4 eggs
4 tbsp milk or water or juice
8 oz self raising flour
2 level tsp baking powder

Grease and line a 12 x 10 x 2 inch tin. Set oven to gas 4, 180ºC.
Put all the ingredients in a bowl and mix by hand or with a mixer till smooth and creamy.
Bake for 35-40 minutes.
Icing filling: Mix cocoa, icing sugar, margarine and some milk or juice to make the right consistency (I put orange peel and juice in).
Chocolate bar icing for top: 6 oz milk or plain chocolate melted gently, stirring all the time, with 3oz butter or margarine. Pour over the cooled cake.

An excellent cake for coping with (some) allergies as it contains no flour or other gluten, and no fat. Definitely not for those with nut allergies though!

7oz dried apricots, halved
7oz prunes
5oz glace cherries
3oz raisins
4oz brazil nuts
4oz pecan nuts
3½ oz ground almonds
½ tsp baking powder
3 eggs
1-2 tablespoons honey

I’m actually not too fussy about which dried fruit I use and have included (according to what happens to be in the cupboard) mango, pineapple, papaya, ginger – provided it adds up to roughly 22oz.
Mix everything but the eggs and honey together. Beat eggs and honey up and stir it in to fruit and nuts. Put into two loaf tins lined with baking parchment and bake in a slow oven (about Mk3 or 160°) until it looks brownish (about 40min in mine, but it seems quicker than many ovens).

4oz butter
4oz oats
2oz chopped glace cherries
4oz sultanas
2oz chocolate chips
3oz desiccated coconut
1 can condensed milk

Melt butter in saucepan and pour into a swiss roll tin (13x9ins).
Sprinkle oats evenly, then cherries, sultanas, chocolate chips and finally coconut. Pour condensed milk evenly over top.
Bake in a moderate oven 180C (350F) Gas 4 for about 25mins till golden brown. Cool in tin for about 15min then cut into squares.
Leave in tin till cold.

These are the little shortbready fingers which help keep the energy levels up at tutors’ weekends.

3½ oz butter
3½ oz soft margarine
4oz plain white flour
4oz wholemeal flour
2tsp baking powder
3oz caster sugar

Sieve together flour and baking powder.
Rub in butter and margarine.
Rub in sugar until mixture resembles breadcrumbs.
Form together into a dough and knead lightly till smooth.
Roll out to about 3mm thick and cut into fingers.
Bake on greased, floured baking trays for 15-20 m at 160°C Gas Mk 3.
Leave to cool a little before removing from trays to finish cooling on a rack.

This has to be just about the easiest recipe to do in bulk.
Absolutely nothing is crucial except that it gets a long slow cook – so ideal for anything where you need to do it in advance and have very little to do at the time of serving.
This is very good with baked potatoes and Greek yoghurt – even better if you have some chopped chives or mint to stir in the yoghurt.

2 large onions
A red cabbage
A bag of frozen chestnuts
½ to ¾ bottle of cheap red wine
2 oz butter

Note: quantities not at all crucial!
Gently fry chopped onions in butter till just going brown. Add chopped red cabbage and chestnuts. Almost cover with red wine. Gently bring to boil. Season with salt and pepper. Cover and cook in a very low oven (MK 1 - 2 or about 140°) for about 3 hours (or longer if you can’t get back in time).

10-11 oz chopped onions
½ chopped green chilli
1 tbsp finely chopped ginger
4 tbsp lemon juice
2 tins chickpeas
6 tbsp veg oil
½lb chopped tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
¼ tsp cayenne pepper
salt
pepper

Put 2 tbsp of the onions, the chilli, ginger, ½tsp salt and lemon juice aside in a cup.
Fry remaining onions in oil till browning. Add tomatoes and continue to fry till gone mushy.
Add spices and stir and cook for about 30 seconds.
Add chick peas, about ¾ pt juice from tin and water and salt. Cover and cook very gently for about 20 minutes.
Before serving stir in the contents of the cup.

2 tins chick peas
1 oz butter
1 medium onion
1 lb tomatoes
8 oz spinach
1 tsp ground cumin
1 tsp oregano
1 tsp paprika
4 oz grated cheddar
salt
natural yoghurt

Blend 4 oz of the chick peas with ¼ pt fluid from can. Fry chopped onions till browning. Add cumin and drained chick peas and cook for 2 min. Stir in chopped spinach, tomatoes, blended chick peas, herbs and seasoning. Cook for a further 15 mins approx. Stir in cheese and some yoghurt and serve hot.

100g/3 ½ oz unsalted butter
175g/2 ¾ oz caster sugar
75g/2 ¾ oz dark muscovado sugar
125g/4 ½ oz dark chocolate
1 tbsp golden syrup
2 eggs
1 tsp chocolate or vanilla flavouring (we rarely have it!)
100g/3 ½ oz plain flour
2 tbsp cocoa powder
½ tsp baking powder

Lightly grease a 20cm/8 inch shallow square cake tin and line the base.
Place the butter, sugars, dark chocolate and golden syrup in a heavy-based saucepan and heat gently, stirring until smooth and blended. Remove from heat and leave to cool.
Beat eggs and flavouring. Whisk into cooled choc mixture.
Sieve together flour, cocoa and baking powder and fold carefully into egg and choc mixture, using a metal spoon or spatula.
Spoon mixture into prepared tin and bake in preheated oven-gas mark 4. for 25 mins until top is crisp and edge is beginning to shrink away from side. Inside should be stodgy and soft to touch.
Leave cake to cool and eat it all up.

Sponge:
4.5 oz butter
7.5 oz caster sugar
3 eggs
9oz self-raising flour
9oz raisins
9fl oz boiling water
3tsp instant coffee granules
1tsp bicarbonate of soda

Sauce:
9oz soft brown sugar
6oz butter
9tbs thick single cream

Sponge:
Put raisins, coffee and bicarb in a bowl, pour boiling water over and leave to soak while mixing other ingredients.
Beat butter and sugar together, then add eggs and flour.
Fold in raisin mixture and pour into a buttered oven-proof dish.
Bake at 180C (Mk 4) until centre firm to touch (about 30 – 40 min).

Sauce:
Melt together then pour over pricked sponge.
This can be eaten immediately, but is probably nicer left to soak in and then reheated gently (150) before eating.

5 large apples, peeled, cored and chopped
6 tbs brandy
2 cups brown sugar
½ cup oil
2 eggs
2 cups plain flour
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 tsp salt
1 cup raisins or other dried fruit (cranberries are good)
1 cup chopped pecan nuts

Combine apples and brandy, mixing well, and set aside.
Beat together sugar, oil and eggs.
Mix together flour, salt, baking powder and spices.
Add to oil mixture and beat till thoroughly mixed.
Stir in apples, raisins and nuts and mix well.
Bake in a greased 9 X 13 inch pan at Mk4 or 180°for one hour.

1 pack amaretti biscuits
1/2 cup strong black coffee
A slosh of amaretto liqueur
1 pack mascarpone cheese
1/2 pint double cream, whipped
Icing sugar to taste
Cocoa powder

Crush biscuits in bottom of dish and pour over coffee and some amaretto.

Mix mascarpone cheese, whipped cream, some more amaretto, and icing sugar to taste in a separate bowl and spread over biscuit base.

Sprinkle cocoa powder over top and leave to chill for at least a couple of hours, and preferably overnight.