• Fruit Cobbler  There’s a few variations to this recipe, basically put a kilo of cut up fruit into a shallow, wide oven proof dish. The commercial recipes use 2 cut up bananas & 450gm tin of drained pineapple pieces but use what you have.
    Topping: Mix together in a separate bowl: 1 cup sugar, 1 cup desiccated coconut, ½ cup SR flour, ½ cup oil, juice from drained tin of pineapple.
    Spoon the mixture roughly on top of the fruit and bake for 30 minutes till golden brown.
    For a dinner party, bake in individual dishes.
  • Fruit Crumble
    This is best mixed in a Whizz – exceptionally quick! Don’t double the quantity as the whizz can’t handle it!
    Mix together:   1 cup S.R. flour (125gms) 175gms raw sugar and 125gms cold butter & 1/2tsp salt.
    Use any type of fruit – fresh, cooked or tinned. Grease a baking dish, put the fruit in the bottom and cover thickly with the crumble. Cook at 180C for 40 minutes. Crumble can be kept in the freezer and brought out when you need to make a quick dessert!
    Crumble No 2
    170gms butter, 1 cup SR flour, 1 cup rolled oats, 1 cup brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, a pinch of clove, 1/4 tsp saltUse half/half quantities of fruit/sugar with lemon pips for pectin.
  • Fruit Cake by Jenny Scodellaro
    Soak 1 kilogram mixed dried fruit in 2 cups strong black coffee overnight
    Add 2 cups self raising flour (can use gluten free if required), 100 gms dark chocolate (sugar-free, broken into small pieces, available in most supermarkets) and 2 eggs
    Place in 20cm x 20cm fruit cake tin, lined with baking paper.
    Bake 90 minutes at 180° C. Cool before removing from tin.
    Cut into small pieces, as it is very rich and filling.
    Pieces can be wrapped in plastic and frozen individually.
  • Simple Fruit Cake  (this is a slight variation on above recipe)
    Soak 1kg packet of sultanas in 600ml of coffee milk overnight
    Mix in 2 cups of SR flour the next day
    Line the tin with baking paper – spray and dust with flour
    Cook 1¾ hours – 2 hours on 150°C
    Variations:  Soak fruit in 2 cups hot black coffee and when cold, add flour and 125gms chocolate chips.
    You could also use mixed fruit.
  • Ice Cream Plum Pudding
    Dissolve 1 tbsp cocoa in 2tbsp hot water
    Mix:  375gm small size currants, 1 tsp cinnamon, 1 tsp nutmeg, 2 tsp mixed spice, 3tbs brandy,
    Add cocoa mix and stand overnight
    Beat: 6 egg whites until stiff and add 1/3 cup castor sugar
    Beat: 600ml thickened cream with 1/3 cup castor sugar
    Blend all ingredients together by hand
    Place in a bowl lined with foil. I use a 230mm round silicone ware container without the foil – doesn’t rust, easy to clean and exceptionally easy to turn out as food doesn’t adhere.
    Freeze until solid. To turn out, run water over the base of the bowl.
    The original recipe called for mixed dried fruit but I chose to use currants as I don’t like citrus peel etc.
    If you decide to substitute, don’t use any large pieces of fruit as they remain in their frozen state.
    The recipe said you could use rum or sherry as an option.
    It can be made weeks in advance.
    I note that some manufacturers are putting out cream in 500ml containers – I think this would be fine.
    I also used a stainless steel platter which I keep in the freezer to keep it cold when serving.
    Grate a little chocolate over the top when serving.
  • Fruit Sponge Dessert
    Place cooked fruit in dish.
    Beat:  2 eggs and ½ tsp vanilla until thick and creamy
    Add:  ¼ cup castor sugar gradually and beat until dissolved
    Fold in ½ cup SR flour and a pinch of salt
    Place on top of cooked fruit – sprinkle with 1 tbsp sugar if desired
    Bake 30 minutes
  • Microwave Apple Crunch
    260cm container
    Sprinkle Pkt Whitewings buttercake mix over 800gm tin of apples
    Cut 125gm hard butter into thin slices and cover completely.
    Mix together 3tbs brown sugar, 3 tbs coconut, 1tsp cinnamon, 2tbs nuts (you can substitute coconut for the nuts) and put on top.
    Cook on high for 10 mins at 750W but check – might need extra
  • Apricot Slice
    Soak 250gms chopped apricots in boiling water for 15 mins.
    Melt 125gm butter
    Mix together 2 cups SR flour, 1 cup desiccated coconut and 1 cup raw sugar
    Add ½ cup milk to dry ingredients
    Drain the apricots discarding the water then add apricots to this mix
    Mix butter in with the ingredients
    Press the mixture into a lamington tin lined with baking paper and bake at 180ºC for 30-45 mins.
    Ice with 1 cup icing sugar, lemon juice and rind and a knob of soft butter
  • Bread and Butter Pudding with Whiskey Sauce
    Marinate sultanas/fruit overnight
    Use one day old French stick cut up into small chunks – about 6 to each dish.
    Beat together 4 eggs, 600ml cream, vanilla
    Melt 2tbs butter and add 2tbs sugar and add to mix
    Put marinated sultanas in individual medium size dishes which have been buttered.
    Add the mix and cook half an hour in pan with hot water.
    Whiskey Sauce
    In a double boiler add:
    250gm unsalted butter,
    Beat 1 cup sugar and 1 egg and add to melted butter – cook 2-3 mins – DON’T BOIL, COOL
    Add ½ cup bourbon
  • Prunes in Marsala
    Stir and gently bring to the boil and simmer uncovered for 5 minutes:
    2 packets of pitted prunes, 1/2cup sugar, 3/4cup water, 3/4cup orange juice (no pith)
    When cool, add 1/2cup marsala
    No need to refrigerate, keep in an airtight glass jar – may need a little extra marsala if kept for some time.
  • Quick Fruit Slice 
    Combine:  1 cup each of SR flour, sugar, mixed fruit, coconut and 1 egg then add 150gms melted butter.
    Cook at 150° for 25-30 mins.