No-bake Cakes and Bars

When time runs out completely or you are short of ingredients in your store cupboard, there are still some tasty treats you can create for the tea table.

No-bake Amaretti Cake

Makes one 20 cm/8 in cake

100 g/4 oz/½ cup butter or margarine

175 g/6 oz/1½ cups plain (semi-sweet) chocolate

75 g/3 oz Amaretti biscuits (cookies), coarsely crushed

175 g/6 oz/1½ cups walnuts, chopped

50 g/2 oz/½ cup pine nuts

75 g/3 oz/1/3 cup glacé (candied) cherries, chopped

30 ml/2 tbsp Grand Marnier

225 g/8 oz/1 cup Mascarpone cheese

Melt the butter or margarine and chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the biscuits, nuts and cherries. Spoon into a sandwich tin (pan) lined with clingfilm (plastic wrap) and press down gently. Chill for 1 hour until set. Turn out on to a serving plate and remove the clingfilm. Beat the Grand Marnier into the Mascarpone and spoon over the base.

American Crispy Rice Bars

Makes about 24 bars

50 g/2 oz/¼ cup butter or margarine

225 g/8 oz white marshmallows

5 ml/1 tsp vanilla essence (extract)

150 g/5 oz/5 cups puffed rice cereal

Melt the butter or margarine in a large pan over a low heat. Add the marshmallows and cook, stirring continuously, until the marshmallows have melted and the mixture is syrupy. Remove from the heat and add the vanilla essence. Stir in the rice cereal until evenly coated. Press into a 23 cm/9 in square tin (pan) and cut into bars. Leave to set.

Apricot Squares

Makes 12

50 g/2 oz/¼ cup butter or margarine

175 g/6 oz/1 small can evaporated milk

15 ml/1 tbsp clear honey

45 ml/3 tbsp apple juice

50 g/2 oz/¼ cup soft brown sugar

50 g/2 oz/1/3 cup sultanas (golden raisins)

225 g/8 oz/11/3 cups ready-to-eat dried apricots, chopped

100 g/4 oz/1 cup desiccated (shredded) coconut

225 g/8 oz/2 cups rolled oats

Melt the butter or margarine with the milk, honey, apple juice and sugar. Stir in the remaining ingredients. Press into a greased 25 cm/12 in baking tin (pan) and chill before cutting into squares.

Apricot Swiss Roll Cake

Makes one 23 cm/9 in cake

400 g/14 oz/1 large can apricot halves, drained and juice reserved

50 g/2 oz/½ cup custard powder

75 g/3 oz/¼ cup apricot jelly (clear conserve)

75 g/3 oz/½ cup ready-to-eat dried apricots, chopped

400 g/14 oz/1 large can condensed milk

225 g/8 oz/1 cup cottage cheese

45 ml/3 tbsp lemon juice

1 Swiss Roll, sliced

Make up the apricot juice with water to make 500 ml/17 fl oz/2¼ cups. Mix the custard powder to a paste with a little of the liquid, then bring the remainder to the boil. Stir in the custard paste and apricot jelly and simmer until thick and shiny, stirring continuously. Mash the canned apricots and add to the mixture with the dried apricots. Leave to cool, stirring occasionally.

Beat together the condensed milk, cottage cheese and lemon juice until well blended, then stir into the jelly mixture. Line a 23 cm/9 in cake tin (pan) with clingfilm (plastic wrap) and arrange the Swiss (jelly) roll slices over the base and sides of the tin. Spoon in the cake mixture and chill until set. Turn out carefully when ready to serve.

Broken Biscuit Cakes

Makes 12

100 g/4 oz/½ cup butter or margarine

30 ml/2 tbsp caster (superfine) sugar

15 ml/1 tbsp golden (light corn) syrup

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

225 g/8 oz/2 cups broken biscuit (cookie) crumbs

50 g/2 oz/1/3 cup sultanas (golden raisins)

Melt the butter or margarine with the sugar and syrup without allowing the mixture to boil. Stir in the cocoa, biscuits and sultanas. Press into a greased 25 cm/10 in baking tin (pan), leave to cool, then chill until firm. Cut into squares.

No-bake Buttermilk Cake

Makes one 23 cm/9 in cake

30 ml/2 tbsp custard powder

100 g/4 oz/½ cup caster (superfine) sugar

450 ml/¾ pt/2 cups milk

175 ml/6 fl oz/¾ cup buttermilk

25 g/1 oz/2 tbsp butter or margarine

400 g/12 oz plain biscuits (cookies), crushed

120 ml/4 fl oz/½ cup whipping cream

Blend the custard powder and sugar to a paste with a little of the milk. Bring the remaining milk to the boil. Stir it into the paste, then return the whole mixture to the pan and stir over a low heat for about 5 minutes until thickened. Stir in the buttermilk and butter or margarine. Spoon layers of crushed biscuits and custard mixture into a 23 cm/9 in cake tin (pan) lined with clingfilm (plastic wrap), or into a glass dish. Press down gently and chill until set. Whip the cream until stiff, then pipe rosettes of cream on the top of the cake. Either serve from the dish, or lift out carefully to serve.

Chestnut Slice

Makes one 900 g/2 lb loaf

225 g/8 oz/2 cups plain (semi-sweet) chocolate

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

450 g/1 lb/1 large can unsweetened chestnut purée

25 g/1 oz/¼ cup rice flour

A few drops of vanilla essence (extract)

150 ml/¼ pt/2/3 cup whipping cream, whipped

Grated chocolate to decorate

Melt the plain chocolate in a heatproof bowl over a pan of gently simmering water. Cream together the butter or margarine and sugar until light and fluffy. Beat in the chestnut purée, chocolate, rice flour and vanilla essence. Turn into a greased and lined 900 g/2 lb loaf tin (pan) and chill until firm. Decorate with whipped cream and grated chocolate before serving.

Chestnut Sponge Cake

Makes one 900 g/2 lb cake

For the cake:

400 g/14 oz/1 large can sweetened chestnut purée

100 g/4 oz/½ cup butter or margarine, softened

1 egg

A few drops of vanilla essence (extract)

30 ml/2 tbsp brandy

24 sponge finger biscuits (cookies)

For the glaze:

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

15 ml/1 tbsp caster (superfine) sugar

30 ml/2 tbsp water

For the butter cream:

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted

15 ml/1 tbsp coffee essence (extract)

To make the cake, blend together the chestnut purée, butter or margarine, egg, vanilla essence and 15 ml/1 tbsp of the brandy and beat until smooth. Grease and line a 900 g/2 lb loaf tin (pan) and line the base and sides with the sponge fingers. Sprinkle the remaining brandy over the biscuits and spoon the chestnut mixture into the centre. Chill until firm.

Lift out of the tin and remove the lining paper. Dissolve the glaze ingredients in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Leave to cool slightly, then brush most of the glaze over the top of the cake. Cream together the butter cream ingredients until smooth, then pipe into swirls around the edge of the cake. Drizzle with the reserved glaze to finish.

Chocolate and Almond Bars

Makes 12

175 g/6 oz/1½ cups plain (semi-sweet) chocolate, chopped

3 eggs, separated

120 ml/4 fl oz/½ cup milk

10 ml/2 tsp powdered gelatine

120 ml/4 fl oz/½ cup double (heavy) cream

45 ml/3 tbsp caster (superfine) sugar

60 ml/4 tbsp flaked (slivered) almonds, toasted

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and beat in the egg yolks. Boil the milk in a separate pan, then whisk in the gelatine. Stir into the chocolate mixture, then stir in the cream. Beat the egg whites until stiff, then add the sugar and beat again until stiff and glossy. Fold into the mixture. Spoon into a greased and lined 450 g/1 lb loaf tin (pan), sprinkle with the toasted almonds and leave to cool, then chill for at least 3 hours until set. Turn over and cut into thick slices to serve

Chocolate Crisp Cake

Makes one 450 g/1 lb loaf

150 g/5 oz/2/3 cup butter or margarine

30 ml/2 tbsp golden (light corn) syrup

175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs

50 g/2 oz/2 cups puffed rice cereal

25 g/1 oz/3 tbsp sultanas (golden raisins)

25 g/1 oz/2 tbsp glacé (candied) cherries, chopped

225 g/8 oz/2 cups chocolate chips

30 ml/2 tbsp water

175 g/6 oz/1 cup icing (confectioners’) sugar, sifted

Melt 100 g/4 oz/½ cup of the butter or margarine with the syrup, then remove from the heat and stir in the biscuit crumbs, cereal, sultanas, cherries and three-quarters of the chocolate chips. Spoon into a greased and lined 450 g/1 lb loaf tin (pan) and smooth the top. Chill until firm. Melt the remaining butter or margarine with the remaining chocolate and the water. Stir in the icing sugar and mix until smooth. Remove the cake from the tin and halve lengthways. Sandwich together with half the chocolate icing (frosting), place on a serving plate, then pour over the remaining icing. Chill before serving.

Chocolate Crumb Squares

Makes about 24

225 g/8 oz digestive biscuits (Graham crackers)

100 g/4 oz/½ cup butter or margarine

25 g/1 oz/2 tbsp caster (superfine) sugar

15 ml/1 tbsp golden (light corn) syrup

45 ml/3 tbsp cocoa (unsweetened chocolate) powder

200 g/7 oz/1¾ cups chocolate cake covering

Place the biscuits in a plastic bag and crush with a rolling pin. Melt the butter or margarine in a pan, then stir in the sugar and syrup. Remove from the heat and stir in the biscuit crumbs and cocoa. Turn into a greased and lined 18 cm/7 in square cake tin and press down evenly. Leave to cool, then chill in the fridge until set.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the biscuit, marking into lines with a fork while setting. Cut into squares when firm.

Chocolate Fridge Cake

Makes one 450 g/1 lb cake

100 g/4 oz/½ cup soft brown sugar

100 g/4 oz/½ cup butter or margarine

50 g/2 oz/½ cup drinking chocolate powder

25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder

30 ml/2 tbsp golden (light corn) syrup

150 g/5 oz digestive biscuits (Graham crackers) or rich tea biscuits

50 g/2 oz/¼ cup glacé (candied) cherries or mixed nuts and raisins

100 g/4 oz/1 cup milk chocolate

Place the sugar, butter or margarine, drinking chocolate, cocoa and syrup in a pan and warm gently until the butter has melted, stirring well. Remove from the heat and crumble in the biscuits. Stir in the cherries or nuts and raisins and spoon into a 450 g/1 lb loaf tin (pan). Leave in the fridge to cool.

Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Spread over the top of the cooled cake and slice when set.

Chocolate and Fruit Cake

Makes one 18 cm/7 in cake

100 g/4 oz/½ cup butter or margarine, melted

100 g/4 oz/½ cup soft brown sugar

225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs

50 g/2 oz/1/3 cup sultanas (golden raisins)

45 ml/3 tbsp cocoa (unsweetened chocolate) powder

1 egg, beaten

A few drops of vanilla essence (extract)

Mix the butter or margarine and sugar, then stir in the remaining ingredients and beat well. Spoon into a greased 18 cm/7 in sandwich tin (pan) and smooth the surface. Chill until set.

Chocolate and Ginger Squares

Makes 24

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup soft brown sugar

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

1 egg, lightly beaten

225 g/8 oz/2 cups ginger biscuit (cookie) crumbs

15 ml/1 tbsp chopped crystallised (candied) ginger

Melt the butter or margarine, then stir in the sugar and cocoa until well blended. Mix in the egg, biscuit crumbs and ginger. Press into a Swiss roll tin (jelly roll pan) and chill until firm. Cut into squares.

Luxury Chocolate and Ginger Squares

Makes 24

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup soft brown sugar

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

1 egg, lightly beaten

225 g/8 oz/2 cups ginger biscuit (cookie) crumbs

15 ml/1 tbsp chopped crystallised (candied) ginger

100 g/4 oz/1 cup plain (semi-sweet) chocolate

Melt the butter or margarine, then stir in the sugar and cocoa until well blended. Mix in the egg, biscuit crumbs and ginger. Press into a Swiss roll tin (jelly roll pan) and chill until firm.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the cake and leave to set. Cut into squares when the chocolate is almost hard.

Honey Chocolate Cookies

Makes 12

225 g/8 oz/1 cup butter or margarine

30 ml/2 tbsp clear honey

90 ml/6 tbsp carob or cocoa (unsweetened chocolate) powder

225 g/8 oz/2 cups sweet biscuit (cookie) crumbs

Melt the butter or margarine, honey and carob or cocoa powder in a pan until well blended. Mix in the biscuit crumbs. Spoon into a greased 20 cm/8 in square cake tin (pan) and leave to cool, then cut into squares.

Chocolate Layer Cake

Makes one 450 g/1 lb cake

300 ml/½ pt/1¼ cups double (heavy) cream

225 g/8 oz/2 cups plain (semi-sweet) chocolate, broken up

5 ml/1 tsp vanilla essence (extract)

20 plain biscuits (cookies)

Heat the cream in a pan over a low heat until almost boiling. Remove from the heat and add the chocolate, stir, cover and leave for 5 minutes. Stir in the vanilla essence and mix until well blended, then chill until the mixture begins to thicken.

Line a 450g /1 lb loaf tin (pan) with clingfilm (plastic wrap). Spread a layer of chocolate on the bottom, then arrange a few biscuits in a layer on top. Continue layering the chocolate and biscuits until you have used them up. Finish with a layer of chocolate. Cover with clingfilm and chill for at least 3 hours. Turn out the cake and remove the clingfilm.

Nice Chocolate Bars

Makes 12

100 g/4 oz/½ cup butter or margarine

30 ml/2 tbsp golden (light corn) syrup

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

225 g/8 oz/1 packet Nice or plain biscuits (cookies), roughly crushed

100 g/4 oz/1 cup plain (semi-sweet) chocolate, diced

Melt the butter or margarine and syrup, then remove from the heat and stir in the cocoa and crushed biscuits. Spread the mixture in a 23 cm/9 in square cake tin (pan) and level the surface. Melt the chocolate in a heatproof bowl over a pan of gently simmering water and spread over the top. Leave to cool slightly, then cut into bars or squares and chill until set.

Chocolate Praline Squares

Makes 12

100 g/4 oz/½ cup butter or margarine

30 ml/2 tbsp caster (superfine) sugar

15 ml/1 tbsp golden (light corn) syrup

15 ml/1 tbsp drinking chocolate powder

225 g/8 oz digestive biscuits (Graham crackers), crushed

200 g/7 oz/1¾ cups plain (semi-sweet) chocolate

100 g/4 oz/1 cup chopped mixed nuts

Melt the butter or margarine, sugar, syrup and drinking chocolate in a pan. Bring to the boil, then boil for 40 seconds. Remove from the heat and stir in the biscuits and nuts. Press into a greased 28 x 18 cm/11 x 7 in cake tin (pan). Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Spread over the biscuits and leave to cool, then chill for 2 hours before cutting into squares.

Coconut Crunchies

Makes 12

100 g/4 oz/1 cup plain (semi-sweet) chocolate

30 ml/2 tbsp milk

30 ml/2 tbsp golden (light corn) syrup

100 g/4 oz/4 cups puffed rice cereal

50 g/2 oz/½ cup desiccated (shredded) coconut

Melt the chocolate, milk and syrup in a pan. Remove from the heat and stir in the cereal and coconut. Spoon into paper cake cases (cupcake papers) and leave to set.

Crunch Bars

Makes 12

175 g/6 oz/¾ cup butter or margarine

50 g/2 oz/¼ cup soft brown sugar

30 ml/2 tbsp golden (light corn) syrup

45 ml/3 tbsp cocoa (unsweetened chocolate) powder

75 g/3 oz/½ cup raisins or sultanas (golden raisins)

350 g/12 oz/3 cups oat crunch cereal

225 g/8 oz/2 cups plain (semi-sweet) chocolate

Melt the butter or margarine with the sugar, syrup and cocoa. Stir in the raisins or sultanas and the cereal. Press the mixture into a greased 25 cm/12 in baking tin (pan). Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Spread over the bars and leave to cool, then chill before cutting into bars.

Coconut and Raisin Crunchies

Makes 12

100 g/4 oz/1 cup white chocolate

30 ml/2 tbsp milk

30 ml/2 tbsp golden (light corn) syrup

175 g/6 oz/6 cups puffed rice cereal

50 g/2 oz/1/3 cup raisins

Melt the chocolate, milk and syrup in a pan. Remove from the heat and stir in the cereal and raisins. Spoon into paper cake cases (cupcake papers) and leave to set.

Coffee Milk Squares

Makes 20

25 g/1 oz/2 tbsp powdered gelatine

75 ml/5 tbsp cold water

225 g/8 oz/2 cups plain biscuit (cookie) crumbs

50 g/2 oz/¼ cup butter or margarine, melted

400 g/14 oz/1 large can evaporated milk

150 g/5 oz/2/3 cup caster (superfine) sugar

400 ml/14 fl oz/1¾ cups strong black coffee, ice cold

Whipped cream and crystallised (candied) orange slices to decorate

Sprinkle the gelatine over the water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Stir the biscuit crumbs into the melted butter and press into the base and sides of a greased 30 x 20 cm/12 x 8 in rectangular cake tin (pan). Beat the evaporated milk until thick, then gradually beat in the sugar, followed by the dissolved gelatine and the coffee. Spoon over the base and chill until set. Cut into squares and decorate with piped whipped cream and crystallised (candied) orange slices.

No-bake Fruit Cake

Makes one 23 cm/9 in cake

450 g/1 lb/22/3 cups dried mixed fruit (fruit cake mix)

450 g/1 lb plain biscuits (cookies), crushed

100 g/4 oz/½ cup butter or margarine, melted

100 g/4 oz/½ cup soft brown sugar

400 g/14 oz/1 large can condensed milk

5 ml/1 tsp vanilla essence (extract)

Mix together all the ingredients until well blended. Spoon into a greased 23 cm/9 in cake tin (pan) lined with clingfilm (plastic wrap) and press down. Chill until firm.

Fruity Squares

Makes about 12

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup soft brown sugar

400 g/14 oz/1 large can condensed milk

5 ml/1 tsp vanilla essence (extract)

250 g/9 oz/1½ cups dried mixed fruit (fruit cake mix)

100 g/4 oz/½ cup glacé (candied) cherries

50 g/2 oz/½ cup chopped mixed nuts

400 g/14 oz plain biscuits (cookies), crushed

Melt the butter or margarine and sugar over a low heat. Stir in the condensed milk and vanilla essence and remove from the heat. Mix in the remaining ingredients. Press into a greased Swiss roll tin (jelly roll pan) and chill for 24 hours until firm. Cut into squares.

Fruit and Fibre Crackles

Makes 12

100 g/4 oz/1 cup plain (semi-sweet) chocolate

50 g/2 oz/¼ cup butter or margarine

15 ml/1 tbsp golden (light corn) syrup

100 g/4 oz/1 cup fruit and fibre breakfast cereal

Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Beat in the butter or margarine and syrup. Stir in the cereal. Spoon into paper cake cases (cupcake papers) and leave to cool and set.

Nougat Layer Cake

Makes one 900 g/2 lb cake

15 g/½ oz/1 tbsp powdered gelatine

100 ml/3½ fl oz/6½ tbsp water

1 packet trifle sponges

225 g/8 oz/1 cup butter or margarine, softened

50 g/2 oz/¼ cup caster (superfine) sugar

400 g/14 oz/1 large can condensed milk

5 ml/1 tsp lemon juice

5 ml/1 tsp vanilla essence (extract)

5 ml/1 tsp cream of tartar

100 g/4 oz/2/3 cup dried mixed fruit (fruit cake mix), chopped

Sprinkle the gelatine over the water in a small bowl, then stand the bowl in a pan of hot water until the gelatine is transparent. Cool slightly. Line a 900 g/2 lb loaf tin (pan) with foil so that the foil will cover the top of the tin, then arrange half the trifle sponges on the base. Beat together the butter or margarine and sugar until creamy, then beat in all the remaining ingredients. Spoon into the tin and arrange the remaining trifle sponges on top. Cover with foil and put a weight on the top. Chill until firm.

Milk and Nutmeg Squares

Makes 20

For the base:

225 g/8 oz/2 cups plain biscuit (cookie) crumbs

30 ml/2 tbsp soft brown sugar

2.5 ml/½ tsp grated nutmeg

100 g/4 oz/½ cup butter or margarine, melted

For the filling:

1.2 litres/2 pts/5 cups milk

25 g/1 oz/2 tbsp butter or margarine

2 eggs, separated

225 g/8 oz/1 cup caster (superfine) sugar

100 g/4 oz/1 cup cornflour (cornstarch)

50 g/2 oz/½ cup plain (all-purpose) flour

5 ml/1 tsp baking powder

A pinch of grated nutmeg

Grated nutmeg for sprinkling

To make the base, mix the biscuit crumbs, sugar and nutmeg into the melted butter or margarine and press into the base of a greased 30 x 20 cm/12 x 8 in cake tin (pan).

To make the filling, bring 1 litre/ 1¾ pts/4¼ cups of the milk to the boil in a large pan. Add the butter or margarine. Beat the egg yolks with the remaining milk. Mix in the sugar, cornflour, flour, baking powder and nutmeg. Beat a little of the boiling milk into the egg yolk mixture until blended to a paste, then mix the paste into the boiling milk, stirring continuously over a low heat for a few minutes until thickened. Remove from the heat. Beat the egg whites until stiff, then fold them into the mixture. Spoon over the base and sprinkle generously with nutmeg. Leave to cool, then chill and cut into squares before serving.

Muesli Crunch

Makes about 16 squares

400 g/14 oz/3½ cups plain (semi-sweet) chocolate

45 ml/3 tbsp golden (light corn) syrup

25 g/1 oz/2 tbsp butter or margarine

About 225 g/8 oz/2/3 cup muesli

Melt together half the chocolate, the syrup and butter or margarine. Gradually stir in enough muesli to make a stiff mixture. Press into a greased Swiss roll tin (jelly roll pan). Melt the remaining chocolate and smooth over the top. Chill in the fridge before cutting into squares.

Orange Mousse Squares

Makes 20

25 g/1 oz/2 tbsp powdered gelatine

75 ml/5 tbsp cold water

225 g/8 oz/2 cups plain biscuit (cookie) crumbs

50 g/2 oz/¼ cup butter or margarine, melted

400 g/14 oz/1 large can evaporated milk

150 g/5 oz/2/3 cup caster (superfine) sugar

400 ml/14 fl oz/1¾ cups orange juice

Whipped cream and chocolate sweets to decorate

Sprinkle the gelatine over the water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Stir the biscuit crumbs into the melted butter and press on to the base and sides of a greased 30 x 20 cm/12 x 8 in shallow cake tin (pan). Beat the milk until thick, then gradually beat in the sugar, followed by the dissolved gelatine and the orange juice. Spoon over the base and chill until set. Cut into squares and decorate with piped whipped cream and chocolate sweets.

Peanut Squares

Makes 18

225 g/8 oz/2 cups plain biscuit (cookie) crumbs

100 g/4 oz/½ cup butter or margarine, melted

225 g/8 oz/1 cup crunchy peanut butter

25 g/1 oz/2 tbsp glacé (candied) cherries

25 g/1 oz/3 tbsp currants

Mix together all the ingredients until well blended. Press into a greased 25 cm/12 in baking tin (pan) and chill until firm, then cut into squares.

Peppermint Caramel Cakes

Makes 16

400 g/14 oz/1 large can condensed milk

600 ml/1 pt/2½ cups milk

30 ml/2 tbsp custard powder

225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs

100 g/4 oz/1 cup peppermint chocolate, broken into pieces

Place the unopened can of condensed milk in a pan filled with sufficient water to cover the can. Bring to the boil, cover and simmer for 3 hours, topping up with boiling water as necessary. Leave to cool, then open the can and remove the caramel.

Heat 500 ml/17 fl oz/2¼ cups of the milk with the caramel, bring to the boil and stir together until melted. Mix the custard powder to a paste with the remaining milk, then stir it into the pan and continue to simmer until thickened, stirring continuously. Sprinkle half the biscuit crumbs over the base of a greased 20 cm/8 in square cake tin (pan), then spoon half the caramel custard on top and sprinkle with half the chocolate. Repeat the layers, then leave to cool. Chill, then cut into portions to serve.

Rice Cookies

Makes 24

175 g/6 oz/½ cup clear honey

225 g/8 oz/1 cup granulated sugar

60 ml/4 tbsp water

350 g/12 oz/1 box puffed rice cereal

100 g/4 oz/1 cup roasted peanuts

Melt the honey, sugar and water in a large pan, then leave to cool for 5 minutes. Stir in the cereal and peanuts. Roll into balls, place in paper cake cases (cupcake papers) and leave until cool and set.

Rice and Chocolate Toffette

Makes 225 g/8 oz

50 g/2 oz/¼ cup butter or margarine

30 ml/2 tbsp golden (light corn) syrup

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

60 ml/4 tbsp caster (superfine) sugar

50 g/2 oz/½ cup ground rice

Melt the butter and syrup. Stir in the cocoa and sugar until dissolved, then stir in the ground rice. Bring gently to the boil, reduce the heat and simmer gently for 5 minutes, stirring continuously. Spoon into a greased and lined 20 cm/8 in square tin (pan) and leave to cool slightly. Cut into squares, then leave to cool completely before lifting out of the tin.