Autumn Recipes


120g  butter, 120g soft dark sugar, 2tbsp water, 150g syrup, 150g black treacle,120g chopped dates, 2 level tsp ground ginger, 2 large eggs,  180g plain flour, 1 level tsp baking powder, 60g ground almonds

Oven 300F, 150C or Gas 2

Grease and base line 8″ round tin.  Dust the sides of the tin with flour and shake off excess.

Put butter, sugar, water, black treacle and syrup in a pan and bring to boil.  Boil for exactly 5 minutes, add the dates and transfer into a mixing bowl.  Cool for 10 minutes.

Beat in the ginger then eggs one at a time.  Sift in the flour and baking powder and add ground almonds.  Fold in well and pour into tin and bake for 40 minutes.  Leave in tin to cool for 5 minutes, then remove and cool on a wire rack.


300g Courgettes, grated onto a tea towel and wrung out, 200g plain chocolate, 150g butter, 1tsp vanilla extract, 3 eggs, 200g caster sugar, 150g plain flour,  ½tsp bicarbonate of soda, 2tsp baking powder.

Line an 11″ x 7″ tin with baking paper leave an upstand of 2″ of paper on all sides.

Preheat heat oven to 350F, 180C or Gas 4.

Melt the chocolate and butter in the microwave on medium.   Add the vanilla and cool a little.

Beat the eggs and sugar together until doubled in volume.  Add the chocolate mixture then fold in the sifted flour and raising agents and finally the courgettes. Pour into the tin and bake for 30 minutes or until a skewer comes out clean.  Cool in the tin.


Preheat oven to 325F, 170C or Gas 3  .Line a 2lb loaf tin.

75g butter, 100g sugar, 125g SR flour,  ½tsp salt, ½tsp bicarbonate of soda, ½tsp mixed spice, ½tsp ground ginger, 1 egg, 2 ripe bananas, chopped and 100g mixed dried fruit.

Beat butter and sugar together until fluffy, beat in the egg, sift and fold in the dry ingredients and mix in the banana and dried fruit.  Pour into tin and bake for 1 hour or until skewer comes out clean. Cool on rack.