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BLACKBERRY FOOL
1lb/450g fresh or frozen blackberries. 1oz/25g custard powder. 1oz/25g caster sugar. Half pint/285ml skimmed milk. 4oz/115g thick greek yogurt. 1 Tsp icing sugar(optional).	1	1.Put the custard powder into a bowl. Add half an ounce of the caster sugar and blend to a smooth paste with about 4 Tbsp of the milk. 2.Pour the rest of the milk into a small saucepan and bring to the boil, and then stir the boiling milk into the custard powder. 3.Return this mixture to the pan and bring back to the boil, stirring constantly until the custard has thickened and no trace of custard powder remains. 4.Pour the mixture into a bowl and allow to cool a little, cover with plastic film before refridgerating for at least 1 hour to allow the fool to set. 5.Reserving 4 blackberries for garnish, put the rest into a pan with the remaining sugar and cook over a low heat for 7 minutes, until the fruit softens. Press the fruit through a sieve to make a puree. 6.Whisk the chilled custard until very smooth, then whisk in the greek yogurt and fold in the puree. Spoon into serving glasses and chill for 1 hour. 7.Garnish with the reserved blackberries, sprinkle with ising sugar, if desired, and serve immediately.
	1	Preparation: 40 minutes. Not suitable for freezing.

CARROT CAKE
6oz/175g Carrots. 2 Medium sized eggs. 4oz/100g raw brown sugar. 3 fluid oz/75ml Oil. 4oz/100g wholemeal self raising flour. 1 Tsp Ground cinnamon. Half Tsp Groung nutmeg. 2oz/50g Dessicated coconut. 2oz/50g Raisins.	1	1. Grease and line the base of a 7"(18cm) square cake tin. 2. Finely grate the carrots. 3. Whisk the eggs and sugar togetjher until thick and creamy. Whisk in the oil slowly, then add the remaining ingredients and mix together to combine evenly. 4. Put the mixture into the prepared tin. Level the surface. 5. Bake in oven at 190'C(375'F/Mark5) for 20-25 mins until firm. You can spread the top with orange icing if you like.
	1	Preparation time:15-20 mins. Can be frozen

CHEESECAKE
For the base: 4oz/100g Digestive biscuits 2oz/50g Butter or margarine(melted) Filling: 2 Lemons 10oz/250g Cream cheese (plain) half pint/284ml Double cream 1Tbsp/20g sugar	1	1.Finely crush biscuits and stir in the melted butter. Press the mixture into the base of an 8 inch loose bottomed cake tin, or line an 8 inch cake tin with tin foil. 2.Grate the rind from the lemons and squeeze out the juice, place in bowl with sugar and mix well. 3.Beat in the cheese until smooth. 4.Whip the cream until it holds its shape, mix with cheese and lemon mixture. 5.Spread the mixture over the biscuit base. 6.Refridgerate for as long as you can resist! (a couple of hours). 7.Decorate with fresh fruit or chocolate flakes.
	1	Preparation: 15 minutes. Not suitable for freezing.

CHOC. BROWNIE CAKE
6oz/175g unsalted butter, plus extra for greasing. 8oz/225g dark chocolate, broken into pieces. 7oz/200g caster sugar. 3 medium sized eggs, separated. 3oz/90g plain flour. 2oz/60g chopped pecan nuts.	1	1.Preheat the oven to 180'C/350'F/Gas mark 4. Butter an 8 inch cake tin and line with greaseproof paper. 2.Place 6oz/175g of the chocolate, plus the butter and sugar in a heavy based pan and heat gently until melted, stirring occasionally. Leave to cool. 3.Whisk the egg yolks into the chocolate mixture then add the flour, nuts and the remaining chocolate. 4.Whisk the egg whites until they form soft peaks then gently but thoroughly fold into the chocolate mixture. 5.Pour into the prepared tin and bake in the centre of the oven for about 35-40 minutes until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or cold with cream.
	1	Preparation: 15-20 minutes.