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FLAPJACKS
8oz/200g Margarine 2x15ml/2Tbsps Golden Syrup 8oz/200g sugar 10oz/250g Oats 4oz/100g Self raising flour Good pinch of salt	1	1.Melt the margarine and syrup very gently. 2.Mix all dry ingredients and pour on the margarine mixture and mix well. 3.Spread evenly into a lined, greased swiss roll tin, press down lightly. 4.Bake in a moderate oven 190'C/375'F/Gas mark 5 for 15 to 20 minutes. 5.Cut into fingers while still slightly warm.
	1	Preparation:10mins. Makes about 30 slices. KIDS love them.

PECAN AND MAPLE SYRUP STICKY PUDDING
4oz/100g self raising flour. Half tsp ground cinnamon. Half tsp ground nutmeg. 2oz/50g butter. 3oz/75g dark muscovado sugar. 1 Tbsp maple syrup. 1 meduim sized egg, beaten. 3 Tbsp semi-skimmed milk. 2oz/50g pecan nuts, chopped. 2oz/50g raisins. For the topping: 1oz/25g butter. 2 Tbsp maple syrup. 3 Tbsp double cream.	1	1.First make the topping. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil and simmer for 1 minute then pour into the base of a buttered 900ml/One and a half pint pudding basin. 2.Sift the flour into a bowl with the cinnamon and nutmeg. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the egg a little at a time. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency. Stir in the nuts and raisins. 3.Spoon the mixture into the basin and cover with greased greaseproof paper and foil, making a pleat in the centre. Tie securely with string. 4.Steam the pudding for one and a half hours, checking regularly to make sure the pan doesn't boil dry. Turn out and serve with extra warmed maple syrup and a generous helping of double cream.
	1	Preparation: 35 minutes. Not suitable for freezing.

STRAWBERRY YOGURT ICE CREAM
6oz/175g golden granulated sugar. Peeled rind of 1 lemon. Quarter pint/150ml water. 1lb/450g strawberries. Half pint/285ml low fat natural yogurt. 4-6 strawberries for decoration.	1	1.Put the sugar, lemon rind and water into a small heavy based pan over a low heat and stir until the sugar has dissolved. Increase the heat and bring to the boil. Boil rapidly for 2 minutes, then remove from the heat and allow to cool. 2.Hull the strawberries, the puree them in a liquidiser. strain in the sugar syrup and puree the mixture again. Pour into a bowl, add the yogurt and mix well. Turn the mixture into a plastic container and freeze for about 2 hours. 3.Spoon the mixture into the blender and puree. Return to the freezer and freeze for about 4 hours, or until firm. 4.Remove the ice cream from the freezer and leave to soften for 1 hour in the refridgerator. Spoon into small bowls and decorate with fresh strawberries.
	1	Preparation:20 minutes.

VICTORIA SANDWICH
6oz/150g Margarine. 6oz/150g Caster sugar. 6oz/150g Self raising flour. 3 Eggs. Pinch of salt.	1	1.Cream margarine and sugar until light and fluffy. 2.Beat in eggs one at a time, adding a third of flour with each. 3.Place mixture into a greased/lined 8 inch cake tin or 2x8 inch sandwich tins. 4.Bake in a moderate oven 180'C/350'F/Gas mark 4 for 30-35 minutes in two tins, or 1 hour in one tin. 5.When cool, fill with jam,cream or butter cream.
	1	Preparation: 15 minutes. Not suitable for freezing. Variations:- Replace 2oz/50g of flour with 2oz/50g of cocoa powder. Replace 2oz/50g of flour with 2oz/50g of coconut. Or add the rind of 3 large oranges or lemons.