Boiled fruit cake; I promise you this is delicious.

These mini fruit loaf cakes are for our Royal Wedding celebrations, the little round one will probably get eaten before then!

To make them you a need a large heavy based saucepan.

Into the pan empty a can of condensed milk (397g) and 125g butter.

Add 800g dried fruit - I used a mixture of sultanas, raisins, cranberries, chopped apricots, chopped dates, glace cherries - basically all the stuff I had lying around in the cupboard!!

Heat on low until the butter melts into the condensed milk, and then simmer for 5 minutes, stirring often.

Leave to cool a little.

In  a large mixing bowl put 225g self raising flour, 2 tsp ground spice and 1 tsp ground cinnamon, mix together.

Make a well and put 2 large beaten eggs in, followed by the cooled fruit / milk / butter mixture.

Mix quickly and pour into your tin.

If you are using a deep 7 inch tin it will take about 1 3/4 - 2 hours at 150 degrees.

These small ones took about an hour - until the tops are brown and firm and a skewer comes out clean.

Clean plate kid's curry sauce

My boys think I should make lots of this curry sauce and sell it in Tesco!

This is enough for 2 - 3 smallish children.

Heat a splosh of vegetable oil in pan and fry a large clove of crushed garlic (or a squirt of garlic puree from a tube.)

Add a chopped tomato or two, about 150 ml passatta (or about a quarter tube tomato puree and some water) and a quarter teaspoon curry powder.

Simmer for 10 minutes or so - if it reduces too much add a bit of water.

Stir in two teaspoons of ground almonds and cook for another five minutes.

I usually use this sauce with chicken, but it also is fine for prawns or vegetables.

Hope your children like it as much as mine do!

Chocolate coconut cake

Cream 225g soft butter with 200g caster sugar.

Add 175g self raising flour, 25g cocoa powder, 25g coconut milk powder and 1 teaspoon baking powder.

Add 4 eggs and beat until smooth and well mixed.

Bake for 40 minutes at 180 degrees.

To make the icing mix 2 tablespoons chocolate spread with 100g icing sugar and enough hot water to make a smooth paste. Spread over cake and sprinkle with dessicated coconut.

Lemon and Blueberry Loaf

I decided to make a loaf cake purely because I'd bought these loaf tin liners from Lakeland. They are bleeding marvellous!! Oh, how I love Lakeland, but I digress...

Cream 225g soft butter with 225g caster sugar.

Mix in 3 eggs, one at a time.

Add zest and juice of a lemon.

Fold in 150g plain flour, 2 tsp baking powder, 50g ground almonds and 100g polenta.

Fold in 150g (ish!) blueberries.

Bake at 180 degrees for an hour.

I topped mine with some lemon glace icing, and the result is a yummy, moist lemony cake.

Pecan Butter Rolls

For the dough;

1 egg, 150 ml milk, 50g soft butter, 50g sugar, 1/2 tsp salt, 425g bread flour, 2 tsp dried yeast.

Mix into dough, I used the breadmaker as usual.

Allow to prove, then punch down and allow dough to rest for 5 minutes.

Divide into 2 pieces, then roll each piece into an 8" circle.

For the filling;

I spread pecan butter all over the 2 circles, then sprinkled with sugar and cinnamon.

(If you have no pecan butter you can make some by mixing about 2 tbsp butter and 50g finely chopped pecans.)

Cut each circle into 8 pieces (like a pizza!) then loosely roll them up towards the point.

Stretch slightly and place on a greased baking tray.

Allow to rise for about an hour, then bake for 12-15 minutes at 190 degrees C.

Flat breads

Easier than I could possibly have imagined!!

Mix 180ml warm water, 2 cups bread flour, 1/2 tsp salt and 1 tsp easy yeast into a dough.

Knead for 5 - 10 minutes (as usual I let my breadmaker do this.)

Allow dough to rest for half an hour, until doubled in size.

Knock out the air and divide into 8 pieces.

Roll each piece into a ball, then roll out on a slightly floured surface into a very flat circle. (The flatter the better, but not so thin it breaks!)

Cook one at a time in a very hot frying pan for about 1 minute each side.