• 1 tin pineapple pieces or fruit of your choice
• 75 g brown sugar
• 50 g melted butter
• 175 g soft butter
• 150 g castor sugar
• 1 tsp vanilla extract
• 200 g self raising flour
• ½ tsp baking powder

Pre-heat the oven to 180C. Grease and line a 20 cm cake tin and arrange the fruit in the bottom. Sprinkle over the brown sugar and then the melted butter. Whizz the softened butter,eggs, castor sugar and vanilla together until combined. Fold in the flour and baking powder and spoon the batter over the fruit. Bake for about 55 mins or until a skewer comes out clean. Rest the cake in the tin for 5 minutes and then turn out onto plate. This cake is best enjoyed the day it is made.

• 2 packets of plain biscuits (or the equivalent of stale biscuits, cake, or even plain crackers can be thrown into the kitchen whizz)
• 1 c chopped raisins
• ½ c chopped walnuts
• 1 can condensed milk
• 2 tbsp cocoa
• 150 g butter
• 1 tsp vanilla essence
• Topping -
• ¾ of 250g block Whitakers Dark Chocolate
• 25 g butter

In a medium size saucepan mix the condensed milk, butter and cocoa heating until bubbling stirring constantly. Remove from the heat and add in the vanilla.

Whizz together the biscuit and cake crumbs, nuts and raisins and then add into the chocolate mixture. Press into a sponge roll tin and place in the fridge until completely cooled.

Break up the chocolate and place it in a glass bowl with the butter and melt over a pot of hot water on the stove, but don’t let the water touch the bottom of the bowl. Stir together until completely melted and then spread over the fudge cake and return to the fridge to set. Cut into small pieces and enjoy as a treat!