1. Mix all together, except jam

2. Add jam

3. Cook at 200°C for 15 to 20mins

JAM BUNSGEORGE BACKHOUSE

200 g Self raising flour

Pinch Salt

75 g Margarine or butter, knead first

100 g Granulated sugar

Dash Milk, if dough is stiff

Raspberry jam

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12

SERVES

1. Grease a 28x18cm tin with butter

2. Break toffee up

3. But toffee and butter or margarine into a pan and

begin to melt. Add marshmallows, and melt gently over a

low heat, stirring all the time for about 15 mins

4. Once melted, take off the heat and stir in rice crispies

5. Spoon the mixture into the tin and press down with the

back of a metal spoon. Leave mixture to set then cut it up

MARSHMALLOW CRISPIESGEORGE BACKHOUSE

100 g Toffee

100 g Butter or margarine

100 g Marshmallows

100 g Rice crispies

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1. Turn on your oven. Put the two 20cm round cake tins

onto baking parchment or greaseproof paper and draw

circles around them. Cut out the circles

2. Brush sunflower oil over the inside of the tins. Put a

paper circle in the bottom of each one, then brush the

paper with oil

3. Hold a sieve over a large bowl and sift the flour, cocoa

and baking powder through it. Get out another mixing

bowl

CHOCOLATE CAKEGEORGE BACKHOUSE

2 tsp Sunflower oil

250 g Self raising flour

6 tbsp Baking powder

300 g Sunflower margarine, not low fat spread

300 g Soft brown sugar

2 tsp Vanilla essence

6 large Eggs

150g Dark chocolate

150 ml Double cream

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4. Put the margarine and sugar into the empty bowl and

beat until they are creamy. At the vanilla and beat it again

5. Crack one egg into a cup and added to the ball with 1

tablespoon of flour. Beat well. Repeat this with each egg

6. Gently stir in the rest of the flour, moving the spoon in

the shape of a number eight this will keep the mixture of

light

7. Put the mixture into the cake tins. Put them on the

middle shelf of the oven. Cook for 40 to 45 minutes at

170°C . Test them with a skewer

8. When the cakes are cooked, leave them to cool for five

minutes. Then, run a knife around the side of each tin

9. Turn each tin upside down over a wire rack and shake

it. The cakes should pop out. Peel off the paper and leave

them to cool

10. For the icing, break the chocolate into a heatproof

bowl. Add the cream. Heat 5 cm of water in a pan until it

is just bubbling

11. Put the bowl in the pan. Stir the chocolate as it melts.

When it has melted, let it cool, and put the bowl into the

fridge

12. Still the icing for a few times while it is cooling in the

fridge. It will thicken. When it is like soft butter, take it out

of the fridge

13. Spread a third of the icing on one cake. Put the other

cake on top of it and cover the top and sides with the icy

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1. Mix coffee and hot water and wait till cooled

2. Mix all cake mixture together by folding and cook for

1hr at 180°C

3. For the icing, boil the butter, sugar, camp coffee and

milk. Then take off heat

COFFEE CAKEGEORGE BACKHOUSE

For the cake:

1 tbsp Coffee

1 and 1/2 tbsp Hot water

6 oz Self raising flour

6 oz Margarine

6 oz Light brown sugar

3 Eggs

1 tsp Baking powder

For the icing:

1 oz Butter

2 oz Soft brown sugar

1 and 1/2 tbsp Camp coffee

1 and 1/2 tbsp Milk

3 and 1/2 tbsp Icing sugar

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4. Add icing sugar and beat really hard. Then pour over

cake

GEORGE BACKHOUSE A YEAR AGO

Mix chocolate cake topping and coffee topping.

Delicious!

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1. Mix all together and cook at 175°C for 15-20mins

CHOCOLATE ORANGE ROCKBUNS

GEORGE BACKHOUSE

150 g Self raising flour

50 g Chocolate

1 Orange skin grated and a little juice

1 Egg

75 g Margarine

75 g Sugar

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Scones(20-25)

1/2 bag flour1/2 beaker oilMix as well as possible then add sugar6 table spoons sugar

5 eggs1 beaker milkFold a bit of egg mixture at a time

180oc20-25 mins1 beaker = 10fl oz or 1/2 pint