Mars bar brownies (makes about 12 big brownies) – 40 mins


  • 190g butter, salted
  • 100g milk chocolate
  • 100g dark chocolate
  • 3 eggs (medium)
  • 110g flour
  • 1/2 teaspoon vanilla extract
  • 250g caster sugar
  • 1/2 teaspoon salt
  • 4 mars bars, chopped
  • Caramel sauce


  • Heat oven to 180 degrees centigrade
  • Melt chopped butter and broken chocolate together, either on a bain marie or on a low heat in the microwave
  • While you are doing this mix the eggs, flour, vanilla, sugar and salt in a bowl
  • Once the chocolate is melted add to the second bowl, a little at a time to stop the eggs cooking from the heat
  • Throw in chopped mars bars and mix
  • Put in a lined baking tin, spread evenly, sprinkle a small amount of salt flakes on top (and a drizzle of caramel sauce if you have some)
  • Bake for 25 mins (should be of medium firmness to ensure the eggs are fully cooked – if not cook for a further 5 minutes)
  • Remove from oven, let cool, cut into pieces, EAT

Sticky Gingerbread Cake


  • 200g plain flour
  • 4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 100g stem ginger, chopped well
  • 3/4 tsp baking powder * 125ml full fat milk
  • 85g black treacle
  • 85g golden syrup
  • 85g dark muscavado sugar
  • 85g salted butter
  • pinch salt
  • 1 egg, lightly beaten
  • 3 tbsp syrup from stem ginger jar


  • Preheat the oven to 160C.
  • Mix the flour and spices into a bowl. Add the chopped stem ginger and toss in the dry ingredients (this shops the pieces sinking to the bottom when you bake).
  • Mix the baking powder with the milk in a separate bowl.
  • Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.
  • Add this to the flour and mix until smooth. Mix in the egg and then the milk and mix until you have a smooth batter. (Can all be done in a mixer)
  • Pour into a greased and lined rectangular loaf tin (around 800g fits) and bake for 1 hr – covering with foil if it starts to go brown on top
  • Remove from the oven and brush with the ginger syrup to glaze.
  • Leave in the tin for 24hrs for the flavours to develop (optional).
  • Decorate with a drizzle of icing and any sprinkles you want!
  • Eat, with tea in front of the fire

Sticky banana, caramel and chocolate loaf cake


  • 2 bananas
  • 3 tbsp milk
  • 75g salted butter
  • 150g plain flour
  • 150g caster sugar
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 100g dark come chocolate, broken into small bits
  • Caramel sauce, I use the type in a squeeze bottle!
  • For drizzle:
  • 50g dark chocolate
  • Splash of milk


  • Preheat the oven 160C
  • Grease and line a loaf tin with non-stick baking parchment
  • Use a fork to mash the peeled banana in a mixing bowl, if less ripe add the milk at this point to make mashing easier
  • Add the remaining cake ingredients (except the chocolate) and beat
  • Stir in the chocolate chips and a squeeze of caramel sauce
  • Spoon the mixture into the prepared loaf tin
  • Level the top and add another squiggle of caramel sauce on top
  • Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown
  • Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack
  • For the decoration, break up the chocolate, add the milk and let the chocolate melt over a ban Marie or on a low heat in the microwave
  • Drizzle over the cake with a spoon or using a piping have
  • Add any decorations you want extra
  • Tuck in!

Porridge pimping ideas

  • Apple and Cinnamon. Stir a teaspoon of cinnamon into porridge, add 1 apple (pre washed) stewed in a small amount of apple juice, sprinkle with a teaspoon on brown sugar
  • Mini eggs and apple (washed)
  • Banana and maple syrup
  • Honey (pasteurised) and strawberry’s (washed)
  • Frozen summer fruits/mango and sesame seeds
  • Freeze dried raspberry’s
  • Apricots and chocolate