Cream butter and sugar. Add sweetened condensed milk, flour and baking powder, chocolate chips, mix well.
Roll into balls, place on baking tray. Bake for 20 mins at 180 °C.
Puree cashews first, add the rest of the ingredients, mix well.
Process beetroot, chickpeas, garlic, lemon juice, yoghurt and half the olive oil until smooth. Season to taste with salt and freshly ground pepper.
Transfer hummus to serving bowl and drizzle with remaining olive oil.
Serve with pitta bread and fresh vegetable sticks, if desired.
Put all ingredients into a bowl then mix well with melted butter.
Press into shallow greased tin & bake for 20 minutes in moderate oven (180° C).
Ice with chocolate icing.
Cream butter & sugar, add golden syrup & egg. Sift in dry ingredients.
Roll into small balls and place on tray. Don’t flatten.
Bake at 180°C for 15-20 minutes.
Makes 2 trays.
Grate courgettes. Peel & finely slice onion. De-rind & chop bacon. Lightly beat eggs. Add remaining ingredients. Pour into lightly greased shallow baking dish.
Microwave on High Power (100%) for 15 min. Serve with salad and bread.
Add dry ingredients to mug, mix well. Add the egg and mix thoroughly. Pour in the milk and oil, mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Whisk eggs & sugar. Add remaining ingredients.
Cook on high in microwave for 8-10 mins, stir every minute until thick and creamy. (Be careful, can overflow!)
All done! Store in fridge.
Pre heat oven to 180°C. Grease 24cm tin.
Melt butter and syrup.
Sift flour, cocoa and baking powder into a bowl. Add eggs, sugar, vanilla and the milk mixed with soda. Beat all together in an electric mixer for 2 minutes and pour into tin.
Bake at 180°C for 25-30 minutes. Cool in tin for 5 minutes then turn out. Cover with chocolate icing when cooled.
Preheat waffle iron. Whisk egg, milk, vanilla, butter, and sugar, into a bowl. In another bowl, combine salt, flour and baking powder. Add flour mix to the egg mixture, and blend slightly. Let batter rest for a minute before pouring into waffle iron. Most irons should take around 1/2 cup of batter. Follow the waffle iron instructions for cooking times.
Makes around 4-6 waffles, double recipe if more are required.
Serve with freshly sliced banana, bacon, and maple syrup for breakfast, or ice-cream and your favourite sauce for dessert.