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.

Blueberry, lemon and coconut traybake (2 colours)

Ingredients
Butter - 300 g
Caster sugar  - 400 g
Lemon - grated zest of 1
Eggs - 6
Self-raising flour - 250 g
Blueberries - 300 g
Lemon curd - 200 g
Dessicated coconut - 200 g

Methods
1) Beat together 250g of the butter with 250g of the sugar and the lemon zest.
2) In a separate bowl beat four of the eggs, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. Fold in the flour and a third of the blueberries, then spoon into a 20 x 30 cm cake tin lined with greaseproof paper. My cake overflowed a little during the last five minutes so if your tin is shallow like mine make sure that the greaseproof paper reaches a little higher than the sides of the tin.
3) Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 minutes at 180°C until the surface is set.
4) Melt the rest of the butter in a small pan. Stir in the coconut and remaining sugar and eggs. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable (this was so easy I'll be doing it for my lemon drizzle cake in future).
5) Remove the cake from the oven. Scatter over the remaining blueberries and then drizzle over the lemon curd. Top with the coconut mixture and bake for a further 20-25 mins until the coconut is golden. Leave to cool and then cut into squares. Makes about 15 squares.