Moist Chocolate Cake

A :

1 cup of cooking oil

1 cup of sugar

1 cup evaporated milk

1 cup choco powder

Mix altogether and slow cook in a pot

B :

1 cup of all purpose flour

1 cup of condensed milk 

1 teaspoon soda bicarbonate 

1 teaspoon baking powder

C :

3 eggs 

1 teaspoon vanilla essence (mix together and beat lightly)

Mix all the A,B and C ingredient altogether and steam it for one hour.

Rocky Road

Ingredients

• 125g/4½oz soft unsalted butter
• 500g/10½oz best-quality dark chocolate, broken into pieces
• 3 tbsp golden syrup
• 200g/7¼oz rich tea biscuits
• 100g/3½oz mini marshmallows
  
  
   Jelly babies/ raisins/ dessicated coconut/ Turkish delight
• 2 tsp icing sugar, to dust

Preparation method

1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. 
   To serve, cut into 24 fingers and dust with icing sugar.

Stuffed Mushroom and Blue Cheese Burgers

Ingredients

Knob of butter
2 shallots or 1 small onion, finely chopped
200g mushrooms, sliced

600g lean minced beef
freshly ground black pepper
100g blue cheese (Stilton, Danish blue or Roquefort)
4 burger buns, to serve

Method:

1. Melt the butter in a frying pan and cook the shallots or onion over a medium heat until soft, about 5 minutes.
2. Add the mushrooms and cook until soft and moist of the liquid has evaporated off, about 7-8 minutes.
3. Meanwhile, season the mince with the pepper and shape into 8 thin burgers.
4. Divide the mushroom mixture between 4 of the burgers and top with the crumbled blue cheese.
5. Place the other 4 burgers on top and press around the edges to seal the mixture in.
6. Grill, fry or barbecue about 7-8 minutes each side, taking care when turning them over. Serve on toasted buns with a crisp apple coleslaw or green leaf and apple salad.

Honey Flapjacks

Ingredients 

200g/7¼oz unsalted butter 

200g/7¼oz demerara sugar 

200g/7¼oz honey 

400g/14¼oz porridge oats 

50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional) 

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased

Preparation method 

Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter

 has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if 

using, and mix well. Transfer the oat mixture to the prepared cake tin and spread to about 2cm 

(¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 

180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft 

in the middle. Let cool in the tin, then turn out and cut into squares.