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This is a delicious carrot cake. I think that cream cheese icing spoils it, so I haven’t included that part of the recipe.

3 eggs
1 cup white sugar
3/4 cup cooking oil
1 1/3 cups self raising flour
1/2 teaspoon salt
1 1/3 teaspoons cinnamon
2 cups grated raw carrot
1/2 cup nuts
1 teaspoon vanilla

Grease a square 8inch tin. Heat oven to 150 degrees celcius. Beat eggs and sugar until frothy. Add oil, stir in sifted dry ingredients and lastly fold in carrot, nuts and vanilla. Bake for 1 hour.

Update: After having made this again recently (hence recipe on website), I can’t believe how much sugar is in this recipe. Next time I make it I will have to experiment with using less.

Self-saucing chocolate pudding
(makes 8 small puddings or 1 large)
60g butter
50g caster cusgar
1 egg
1/2 cup milk
125 g flour
2 tbsp cocoa powder
2 tsp baking powder
pinch salt
1/3 cup toasted, peeled and chopped hazelnuts
1/4 cup chocolate chips

Sauce
1 cup milk
80g brown sugar
90g white sugar
2 tbsp cocoa powder
30ml dark rum

Preheat oven to 180 degrees Celsius. Make the pudding batter by creaming the butter and sugar together. Whisk in the egg followed by the milk. Sift the flour, cocoa, baking powder and salt together in a separate bowl, then fold in the batter, Stir in the nuts, chocolate chips and raisins.

Butter eight ramekins and divide the batter equally between them; alternatively you could use a large pudding dish (about 1 litre).

To make the sauce, pour the milk into a saucepan and bring it to a simmer. Whisk in the sugars and cocoa, then add the rum. Pour the hot sauce over the pudding batter, then bake individual puddings. For 15 minutes, or a large one for about 40 minutes.

Magically, the pudding rises to the top and the sauce sinks to the bottom and becomes fabulously sticky, the pudding is ready when firm to the touch.

Turn out individual puddings into shallow dessert bowls while still hot. If making a large one, serve it straight from its dish.

Serve with vanilla ice-cream.

This recipe sounds weird, but tastes nice.

• 500g chicken
• 2 cups water
• 2 teaspoons curry powder
• 1 tablespoon American mustard
• peach slices (small can)
• 1 packet of French onion soup powder

Cook chicken completely in deep frying pan.
Add water and soup mix. Thicken over medium heat.
Add curry powder and mustard.
Simmer for 15 minutes.
Add peaches (and juice if you want it sweet).
Cook for 5 minutes.
Server with rice.

This is good food for a party; perfect for carrying around on a tray, and tempting enough to make most people forget about the (presumably) high saturated fat content. More work than thawing some sausage rolls, but much nicer.

Ingredients:
1 packet puff pastry sheets
800 grams sausage mince
Tomato sauce
1 1/2 tablespoons french onion soup mix

Thaw pastry. Spread with mince. Lightly spread with tomato sauce. Sprinkle sparingly with soup mix. Roll into sausage. Cut into 1 cm widths. Lit flat on oven tray and bake in moderately hot oven for 15-20 minutes.