Gooseberry and orange drizzle cake (2 colours)

Ingredients
Butter - 225 g, softened
Self-raising flour - 225 g
Caster sugar - 225 g
Orange - juice & grated rind of 1
Eggs - 4
Gooseberries - 225 g
Granulated sugar - 140 g

Methods
1) Cream together the butter, flour, caster sugar, orange rind and eggs in a large mixing bowl until light and fluffy.
2) Gently stir in the gooseberries and then pour into a 20 x 30 cm baking tin.
3) Bake at 180°C for 35 minutes until a skewer comes out clean (I covered mine with foil after 20 minutes so that the top didn't burn).
4) Mix together the juice of the orange and the granulated sugar. Prick the cake with a fork and pour over the orange syrup. Leave to cool and then cut into squares or bars. Serves 12.

Chocolate fingers (0 colours)

Ingredients
Block margarine - 115 g
Golden syrup - 90 g
Digestive biscuits (not the chocolate ones) - 250 g, crushed
Dessicated coconut - 60 g
Cocoa - 2 tbsp
Cooking chocolate - 150 g

Methods
1) Melt the margarine and syrup together in a saucepan. Turn off the heat and then add the biscuits, coconut and cocoa to the pan.
2) Stir until well combined and then spoon into a small brownie tin. Place the tin in the fridge and leave to cool for half an hour.
3) Melt the chocolate in a bowl over a pan of hot water and then pour on top of the biscuit base. Spread with the back of a spoon and then return to the fridge to cool for another couple of hours. When cold, cut into bars. Makes 10 - 12 bars.