Chocolate cherry torte

680g jar morello cherries

200g unsalted butter, softened

1 cup caster sugar

4 eggs

1 cup SR flour

1 teaspoon ground cinnamon

100g dark eating chocolate, grated (or chocolate flakes)

120g flaked almonds

1-2 tablespoons rum

Rich chocolate icing

150g dark chocolate, chopped

1/3 cup cream

Drain the cherries in sieve or colander. To remove excess liquid from cherries, line a tray with absorbent paper, add well drained cherries in a single layer, stand while preparing the cake.

Beat the butter & sugar with an electric mixer until light & fluffy. Add eggs one at a time until just combined.

Fold in combined sifted flour & cinnamon, then chocolate, almonds & rum.

Fold in the cherries.

Spread mixture into well greased 22-24cm springform pan (lined with paper)

Bake in a moderated oven for about an hour. Stand cake for 10 mins before transferring to a wire rack to cool.

Combine chocolate & cream in heatproof bowl, stand over a pan of simmering water, stirring until combined. Spread the icing over the top of cooled cake.

This is quite a special cake, dense & moist. Beautiful served with a dollop of cream. I originally found this recipe in the Womens Weekly (as do most of my favourites) Reader 's contributions.

Pea soup

My pea soup is very loosely based on my mothers' recipe. We often had a steaming bowl of pea soup for a weekend lunch.

I soak one full bag of green split peas overnight.

The next day I dry fry one medium diced onion with a packet of diced bacon (cheating I know but I can't stand to deal with a ham hock & I get a lovely flavour)
Then I add the soaked peas

After stirring I add an equal amount of water & simmer until the peas are beginning to get mushy. Add to the mushy mix 1 diced potato & 1 diced carrot. Continue to simmer until the vegetables are soft.

Add black pepper & salt to taste.

Enjoy with some crusty bread.

When Erin was little she said we were having 'poo seep' for dinner, much to our amusement & the label has stuck! Peas are a good source of fibre!

Blondie

You've heard of Brownies now you can make this delicious Blondie

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/4 cup walnuts, chopped
60g butter, melted
1 cup packed brown sugar
1 egg beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Sift together dry ingredients & add nuts.
Add brown sugar to melted butter & mix well, then add egg & vanilla.
Add flour mixture a little at a time to wet ingredients until mixed well.
Stir in choc chips.
Spread dough into an 8 or 9" slice pan.
Bake 20-25 minutes at 180 degrees.

White Christmas crackles

4 cups rice bubbles

1 cup desiccated coconut, lightly toasted

½ cup pistachio nuts, lightly toasted

½ cup dried cranberries

½ cup dried figs

¼ cup glace cherries chopped,

1.5 cups white chocolate buttons

80ml cream

1 tablespoon glucose syrup

Combine rice bubbles, coconut, nuts and fruit in a large bowl. Melt the chocolate in a bowl over a pot of hot water. Add cream and glucose syrup and mix in. Pour this over the dry ingredients and gently mix. Scoop heaped tablespoons into patty cases.Chill until set and decorate with a drizzle of chocolate if desired and chopped cherries.

This recipe is from Simon in the Cook & the Chef & is the first time I've tried it. I put the mix into mini muffin trays & made about 48. You could make this into a bar or large patty tins.

Apple and cinnamon cake

1 cup plain flour
1 cup almond meal
2 teaspoons baking powder
1 cup brown sugar
2 eggs
125g butter, melted
1/3 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla
2 apples, peeled & sliced
1 tablespoon caster sugar, extra
1 teaspoon cinnamon, extra

Mix together the flour, almond meal, baking powder, sugar, eggs, melted butter, milk, cinnamon & vanilla in a large bowl until well combined. Place into a greased 20cm round cake tin, top with the apple slices & sprinkle with the extra sugar & cinnamon. Bake at 160 degrees for 1 hour. Allow to cool in tin for 5 mins before turning out.

This recipe is from Donna Hay, I bake the mix in friand (or patty tins) for 20-25 minutes.

Scones (Jenny's recipe)

2 cups SR flour

1 cup liquid ( 1 beaten egg, cream & milk to make up the 1 cup)

Make a dough from the flour & liquid & knead on a floured surface.

Cut scone shapes with a knife.

Cook for 15 mins in a hot oven (200 degrees)

This is a fail safe scone recipe from Jenny Medwell. I make this on a heated pizza stone for a lovely crisp bottom.

Chocolate spiders

100g packet Changs Fried Noodles
200g milk or dark chocolate
2 tablespoons crunchy peanut butter

Melt the chocolate, stir in peanut butter until smooth.
Add the noodles
Spoon blobs of the mix on to a tray to harden

Erin wanted me to post this recipe, its straight from the Changs noodle packet but is easy & delicious