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Mix the ingredients together.

Use either the medium sized Pyrex bowl, or four individual plastic containers.

Put jam or marmalade in the bottom of each dish, if using, then pour in the mixture.

Alternatively, put the mixture in first then put a blob of jam/marmalade on top. This will then sink through the sponge during the cooking.

Microwave on med-high until just set on the top, about 5 minutes in total.

Serve with custard, or a lemon sauce.

Melt the butter in a medium sized saucepan. Add the apples and sugar. Cover and cook over a low heat until soft and thick. Remove from the heat and stir in lemon rind. Spread in a 1¹/₂ pint flameproof dish.

Melt the butter in a saucepan. Stir in the flour and cook gently for 2 minutes without browning. Add the milk, bring to the boil stirring, and simmer for 2 minutes.

Remove from the heat and stir in the sugar. Beat in the egg a little at a time.

Return to the heat and cook for 1 minute. Pour the sauce over the apple mixture.

Preheat the grill.

Mix the Demerara sugar and cinnamon together, and sprinkle on top of the sauce.

Dot with the butter.

Place under the hot grill until the sugar has caramelised.

Remove from the grill.

Can be served hot or cold.

Preheat the oven to gas mark 4.

Grease a 7" square tin and line the base.

Cream the butter and 4 oz of the caster sugar, then beat in the eggs.

Fold in the sieved flour, salt and baking powder.

Pour the mixture into the tin.

Place sliced apple on top.

Sprinkle with the remaining sugar and cinnamon.

Bake for 1 hour.

Preheat the oven to gas mark 5.

Put the flour and salt into a mixing bowl. Add the margarine in pieces and rub in until the mixture resembles fine breadcrumbs.

Stir in the oatmeal and sugar.

Add the eggs, and sufficient milk to give a dropping consistency.

Fold in the stem ginger and the ginger juice.

Now put the honey into the buttered ovenproof dish, and warm it in the oven so the honey melts and spreads.

Peel, core and grate the apples and spread over the base of the dish. Spoon the mixture over, then cook for 30 to 40 minutes until well risen and golden.

Whisk the eggs into the flour and salt. Add the liquid gradually until thoroughly blended. Allow to stand for a few minutes.

Before use, pour in the melted butter and stir.

Preheat a frying pan with a little lard.

Pour a little of the mixture into the hot pan, swirl it round.

Allow 2 minutes on the first side, then toss onto the other side and cook for a further minute.

Stack onto a plate until ready for serving with lemon juice and caster sugar.

Put the juice, zest and sugar into a frying pan and warm gently until the sugar dissolves. Allow to simmer until the liquid thickens.

Add the brandy or Cointreau at the end.

Fold the pancakes into 45° sectors, so 8 fit around the pan in the juices.

Warm through.

Pre-heat the oven to gas mark 4.

Separate the eggs.

Grate the lemon peel and squeeze the juice.

Now cream the butter and sugar.

Add the flour, lemon juice and peel, egg yolks and milk, and mix to a batter.

Do not worry if the mixture separates slightly!

Whisk the eggs and fold them carefully into the batter mixture.

Pour into a deep buttered 6 inch soufflé dish.

Bake in a bain-marie (or roasting tin with an inch of hot water in it) for 45 to 50 minutes.

Serve hot, dusted with icing sugar.

Serves 2.

Pre heat oven to gas mark 4.

Cut the rhubarb into 1 inch lengths. Chop the dates.

Place in a pie dish. Add sugar to taste, but no water.

Crush to cornflakes. Cream the butter and sugar, and add to the cornflakes and cinnamon. Mix well then spread over the uncooked rhubarb.

Bake for 20 minutes and serve hot, with cream or yogurt.

Put the raspberries in a shallow 1 pint dish.

Sprinkle them with 2 tbsp of sugar.

Heat in the centre of the oven at gas mark 3 for 10 to 15 minutes.

Beat the soured cream, eggs, flour and caster sugar together.

Pour this mixture over the raspberries.

Put the dish back into the oven on a higher shelf.

Bake for about 45 minutes, or until the topping is golden brown and firm.

Sprinkle with a little sugar and serve.

Cream the sugar and the butter until fluffy.

Mix in the flour, bicarbonate of soda and salt well.

Add the apricots and the marmalade.

Mix in the beaten egg and milk.

Pour into a greased pudding basin.

Cover with greaseproof paper and pleated kitchen foil (to allow for expansion).

Steam for 3 hours.

Drain the pineapple juice into a jug.

Make it up to 15 fl oz with milk.

Melt the butter and stir in the flour.

Add the juice and milk and boil for 1 minute.

Remove from the heat, then add the pineapple, granulated sugar and egg yolks.

Pour into a dish.

Whisk the egg whites, whisk in half the caster sugar, then fold in the rest of the caster sugar.

Spoon the meringue over the dish.

Sprinkle with caster sugar.

Bake in the oven at gas mark 2 for 40 minutes.

Whisk the eggs and sugar, then fold in the flour and margarine.

Put into an 8" tin or flan ring, then bake for 25 minutes at gas mark 6.

When cool, cut the sponge into three pieces.

Spoon over the peach juice (or some liqueur).

Spread cream on each piece.

Slice the peaches thinly and lay them on top of the cream.

Assemble the layers.

Spread the sides with cream.

Roll in almonds or coconut.

Place sliced peaches on top.

Dissolve the custard powder in water; add to the boiling juice and whisk.

Add the sugar.

The glaze should coat the back of a spoon.

Glaze the top layer of peaches.

Decorate with cream.

Whisk the eggs and sugar, then fold in the flour and margarine.

Put into an 8" tin or flan ring, then bake for 25 minutes at gas mark 6.

Cream the egg and sugar.

Add the flour and lemon.

Pour on the boiling milk, whisk, and bring back to the boil, stirring all the time.

Cool, and use to fill the gateau.

Mix the sugar and almonds.

Add the egg whites and essence.

Pipe lines onto the gateau.

Fill the gaps with apricot jam.

Coat the sides with apricot jam and flaked almonds.

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