Apple & Sultana Cake

277 Calories per Slice (8 Propoints)

Apple & Sultana Cake01c1ba6be72952b81f13dc2c86262c17272622b3b1

Serves 12

  • 200g Butter
  • 200g Muscovado Sugar
  • 1 Lemon Zest
  • 1 ½ tsp Ground Cinnamon
  • ½ Whole Nutmeg (Grated)
  • 3 Eggs
  • 200g Self- Raising Flour
  • 4 Apples (2 Peeled and Grated 2 Cut into Slices)
  • 2 Handfuls of Sultanas
  1. Preheat the oven to Gas Mark 4 (180c) Grease and line an cake tin with baking parchment
  2. Beat the butter, sugar, lemon zest and spices
  3. Add the eggs and beat in the flour
  4. Fold in the grated apple and sultanas. Pour into cake tin
  5. Arrange the apple slices on top and bake for 65-70 minutes.

Chocolate Chunk & Oatmeal Cookies

88 Calories Each

Chocolate Chunk & Oatmeal Cookies

Makes 16

  • 45g Butter
  • 75g Light Muscovado Sugar
  • 50g Plain Flour
  • ½ tsp Baking Powder
  • 70g Porridge Oats
  • 1 Egg
  • ½ tsp Vanilla Extract
  • 50g Dark Chocolate (Roughly Chopped)
  1. Preheat the oven to Gas Mark 4 (180c). Line 2 baking sheets with greaseproof paper
  2. Melt the butter over a lower heat, add the sugar, stir until smooth
  3. Combine the flour, baking powder and oats in a bowl with a pinch of salt.
  4. Then add the butter mixture, egg and vanilla extract. Fold in the chocolate
  5. Divide into 16 balls place on the baking sheets.
  6. Bake for 10-12 minutes

Plum & Almond Cake

211 Calories, 5 Propoint per Serving

Plum & Almond CakePlum & Almond Cake

Serves 10

  • 125g Butter
  • 125g Caster Sugar
  • 2 eggs
  • 125g Self Raising Flour
  • Zest 1 Lemon
  • 50g Ground Almonds
  • 5-6 Plums
  • 8-10 Whole Almonds
  • 1tbsp Redcurrant Jelly
  1. Preheat the oven to 180c (Gas Mark 4). Grease and line the base of a sandwich tin
  2. Beat the butter and sugar until light and creamy
  3. Add the eggs
  4. Fold in the rest of the flour, lemon zest and ground almonds
  5. Arrange the plums on top, skin side down then the whole almonds
  6. Bake for 35-45 minutes
  7. Melt the redcurrant jelly and brush on top of the cake

Queen of Puddings

5 ProPoints per Serving

Queen of Puddings

Serves 4

  • 4 Slices Bread
  • 250ml Milk
  • 25g Spread
  • 20g Sugar
  • Zest of 1 Lemon
  • 2 Eggs
  • 100g Strawberry Jam
  1. Preheat the oven to gas mark 4 (180c)
  2. Make the bread into breadcrumbs
  3. Pour the milk into a pan and bring to the boil. Remove from the heat.
  4. Stir in the breadcrumbs, spread, 10g of the sugar and lemon zest. Set aside for 20 minutes
  5. Separate the eggs. Beat the yolks into the crumb mixture and spoon into an ovenproof dish.
  6. Bake for 25-30 minutes
  7. Place the jam in a pan and heat for 30 minutes. Pour over the baked pudding base.
  8. Whisk the eggs whites until stiff and whisk in the sugar until thick and glossy
  9. Spoon over the jam and bake for further 10 minutes

Molten Chocolate Cupcakes

8 Propoints Eah

Molten Chocolate Cupcakes

Makes 10

  • 175g Butter
  • 175g Caster Sugar
  • 3 Eggs
  • 250g Self Raising Sugar
  • 3tbsp Cocoa Powder
  • 175g Plain Chocolate
  1. Preheat the oven to Gas Mark 5 (190c). Line a muffin tin with baking paper
  2. Cream the butter, caster sugar, eggs, flour and cocoa powder. Beat together until smooth
  3. Spoon half the mixture into the paper cases
  4. Place a piece of chocolate into the centre of each cakes
  5. Spoon the rest of the mixture on top
  6. Bake for 20 minutes

Best served warm

Strawberry Cheesecake

4 Propoints per Serving

Strawberry CheesecakeStrawberry Cheesecake

Serves 10

  • 100g Crushed Digestive Biscuits
  • 1 Egg White
  • 2 Sachets Strawberry Jelly
  • 400g Soft Cheese
  • 400g Strawberry Yogurt
  • 100g Strawberries
  1. Mix the biscuits with the egg white. Pour into cake tine and push down. Cool for at least 30 minutes
  2. Make up one of the jelly’s with 150ml of boiling water and leave to cool
  3. Beat the soft cheese and yogurt in a bowl and add the jelly.
  4. Mix together
  5. Pour the cheese mixture on the biscuit base and place into fridge for at least 30 minutes
  6. Make up the other jelly and leave to cool
  7. Place strawberry halves over the top and pout over the jelly
  8. Cool for at least an hour

Lemon & Raspberry Drizzle Cake

4 Propoints per Slice

Lemon & Raspberry Drizzle CakeIMG_1273

Serves 12

  • 150g Spread
  • 140g Brown Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • ½ tsp Baking Powder
  • Zest 1 Lemon

For the Icing

  • 30g Icing Sugar
  • 1-2tsp Lemon Juice
  • Pink Food Colouring

 

  1. Line a loaf tin with baking parchment. Preheat the oven to gas mark 4 (180c)
  2. Place all the ingredients expect the lemon zest and raspberries in a large bowl and whisk until smooth.
  3. Stir in the lemon zest and raspberries
  4. Spoon into the tin and bake for 50-60 minutes
  5. Combine the icing ingredients into a smooth paste and drizzle over the cake