Chocolate Swiss Roll

Ingredients

3 eggs
100g sugar
50g marge
75g sr flour
50g cocoa
3 tbsps hot water

Icing
50g marge
100g icing sugar
2 tbsps cocoa

Method

Whisk the eggs, marge and sugar. Fold in the flour, cocoa and water. Spoon this into a lined tray or swiss roll tin, and bake at 180 for 10-12 mins.

Turn it out, roll it, and leave to cool. Mix together the ingredients for the icing, add a little water if necessary. Unroll the sponge, spread the icing over, and roll it up again. Place on a serving plate seam downwards, sprinkle  with icing sugar and serve.

Chess Pie

Ingredients

Base
1 cup flour
90g marge
1 1/2 tbsps sugar
2 tbsps water

3/4 cup caster sugar
3/4 cup brown sugar
3 eggs
1 tbsp flour
1 tsp vanilla essence
1/2 cup melted marge

Method

For the base, rub together the flour, marge and sugar until it forms crumbs. Add the water and press the mixture into a pie dish. Bake at 180 for 15 mins.
Whisk together all the ingredients for the filling, pour onto the base and bake at 180 for 40-50 mins.

Pecan Squares

Ingredients

Base
1 1/4 cups flour
2 tbsps sugar
80-100 mls oil

3/4 cup brown sugar
3/4 cup golden syrup
3 tbsps oil
1 tsp vanilla essence
1 tbsp flour
2 eggs
1 1/2 cups chopped pecans

Method

For the base, mix the flour, sugar and oil to make a dough, then smooth this into a square tin. Bake at 190 for 25 mins.

Mix the sugar, golden syrup, oil, vanilla essence and flour until blended. Beat in the eggs then fold in the pecans. Bake at 170 for about 45 mins.

Variation - Chocolate-Pecan Bars: Melt together 1/2 cup marge and 1/2 cup brown sugar and boil for 1 minute. Stir in 1 cup chopped pecans and 1 tsp vanilla essence. Pour this over the baked crust. Bake for 15-20 mins at 180. Sprinkle over 3/4 cup chocolate chips and bake for another 5 mins, then swirl the chocolate over the top.