Chocolate and ginger squares

• 300g ginger nuts, crushed
• 140g stem ginger, chopped
• 300g plain chocolate
• 100g butter
• 100g golden syrup

1. Line a 20 X 30 cm tin
2. Mix biscuits and ginger
3. Melt chocolate, butter and syrup
4. Mix with biscuits and ginger
5. Chill
6. Cut into 32

Blueberry, lemon and mint drizzle cake

115g soft butter
25g fresh mint
250g blueberries
1 lemon, zest + juice
250gflour
2 tsp baking powder
pinch salt
225g caster sugar
2 eggs
120ml milk
25g desiccated coconut
100g granulated sugar

1. Pre heat oven to 180, GM4
2. Prepare loaf tin
3. Chop ¼ mint
4. Put in a bowl with blueberries and 1 tsp lemon juice
5. Cream butter and sugar
6. Fold in remaining ingredients
7. Spoon 1/3 mixture into tin
8. Add 1/3 blueberries
9. Repeat layering twice
10. Bake for 60 mins
11. Grind the mint leaves and 2 tsp sugar until it forms a paste
12. Stir in the lemon juice
13. Leave to infuse
14. Strain
15. Sprinkle over the cake
16. Leave to cool
17. Sprinkle over more sugar

Pecan Pie

1 pastry case
110g butter
110g Golden syrup
1 tsp vanilla extract
225g brown sugar
3 eggs,beaten
285g pecan nuts, halved

1. Pre heat oven to 180, GM4
2. Melt butter, syrup, vanilla and sugar
3. Cool for 5 – 10 mins
4. Add eggs and stir well
5. Arrange nuts in the pastry case
6. Pour over the syrup mixture
7. Bake for 40 – 50 mins