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If you like Hershey's peanut butter cups, which I do, then these are for you. They aren't the healthiest of options, but as a treat they're very moreish.  120g unsalted butter 175g icing sugar 260g smooth peanut butter 12 digestive biscuits made into crumbs 60g unsalted butter 90g chocolate chips or chopped chocolate You don't need an oven to make these. Line a 20cm square cake tin with foil, leaving some hanging over the sides and butter the foil. Melt the 120g butter in a saucepan over a low heat. When melted, take off the heat and add the icing sugar. Stir till smooth. Add the peanut butter and the crumbs and again stir till smooth. Spread this mixture into the cake tin and smooth the top. Melt the 60g of butter in the same saucepan and add the chocolate.Stir till it's nearly melted, then take off the heat and stir till it has completely melted. Pour this over the layer in the tin and smooth. When cool, put into a fridge for at least 30 mins t...

This recipe is my adaptation of one from an American cookery book called ' Mom's 100 Best Cakes' by Annette Bley. To be honest, most of the cakes in the book don't appeal to me as they're too fussy and complicated, but I've made this one a few times, usually in a plain springform tin; but my lovely dil gave me a tin which had a tube insert a while ago, so I thought I'd try it out. There seems to be a lot of ingredients, but it's not difficult to make, tho' it is a bit more effort than a chocolate sponge. The original recipe was of course in cups, hence the strange amounts. It's quite a big cake, so one to make for an occasion [and not if you're on a diet!]. Preheat oven 160C/gas3 Grease a 23cm/9" springform tin or tube pan, and line the base with baking paper. Dust inside of tin with flour and shake out excess. 2 tspn instant coffee granules 2 tsps vanilla extract 1/4 tspn hot water 330g plain flour 30g sr flour 40g + 1 tbs...

If you like Hershey's peanut butter cups, then these are for you. They aren't the healthiest of options, but as a treat they're very moreish. Great as a packed lunch surprise for no1 son, who's working long hours during the Olympics. - hope it will give him extra energy! . 120g unsalted butter 175g icing sugar 260g smooth peanut butter 12 digestive biscuits made into crumbs 60g unsalted butter 90g chocolate chips or chopped chocolate You don't need an oven to make these. Line a 20cm square cake tin with foil, leaving some hanging over the sides and butter the foil. Melt the 120g butter in a saucepan over a low heat. When melted, take off the heat and add the icing sugar. Stir till smooth. Add the peanut butter and the crumbs and again stir till smooth. Spread this mixture into the cake tin and smooth the top. Melt the 60g of butter in the same saucepan and add the chocolate.Stir till it's nearly melted, then take off the heat and stir till it...

I tend to make large cakes, so today, as my grandsons are coming for tea, thought I'd make them some small cakes. This recipe is from my friend Liz. Recipe makes 12 cakes. 115g soft butter or margarine 115g caster sugar 2 tbspn crunchy peanut butter 2 eggs, beaten 85g sr flour 4 tbspn cocoa powder 100g plain chocolate chips 100g chopped pecans or walnuts [keep 24 to decorate] 200g plain chocolate 24 mini marshmallows Preheat oven 180C/350F/gas4 Put 12 cake cases into a bun tin. In a bowl, put the butter, sugar and peanut butter and beat till it's light and creamy [with an electric beater]. Beat in the eggs and fold in the flour, cocoa, chocolate chips and nuts. Put the mixture into the cake cases. Bake for 15-20 mins till golden and firm. Leave them to cool on a wire rack. Meanwhile, melt the chocolate and leave it to cool a bit. Spread most of the chocolate over the top of each cake with a knife, leaving some to drizzle over the top of the cakes, ...

I've been a big fan of the great 'Chocolate and Zucchini' blog for a while http://chocolateandzucchini.com/ so when Clotilde published a book of the same name, I knew I had to buy it. I'm ashamed to say that I've never cooked from it till today. We had a lot of courgettes [zucchini] to pick in the garden, so I decided to make her chocolate and courgette cake. It serves 12 110g unsalted butter, at room temperature or 120ml extra virgin olive oil 240g plain flour 60g cocoa powder 1teaspoon baking soda 1/2 teaspoon baking powder 180g light brown sugar 1 teaspoon pure vanilla extract 3 large eggs 350g unpeeled grated cougettes [zucchini] 160g good-quality chocolate chips I used a bar of 70% dark chocolate and broke it into pieces] Preheat oven to 180C/350F/gas4 Grease a 25cm springform caketin/pan with butter or oil. In a large bowl, whisk together the flour, cocoa powder...