Lotus Blondies

Ingerdients

1/3 cup oil
2 eggs
1 cup brown sugar
1 tsp vanilla essence
1/4 tsp cinnamon
130g lotus spread
1 cup sr flour
1 cup chocolate chips (white, dark, or a mixture)

Method

Mix the oil, eggs, sugar, vanilla essence and cinnamon until combined. Stir in the lotus spread, then the flour. Fold in the chocolate chips. Bake at 180 for about 1/2 an hour.
Drizzle with melted chocolate and 2 tbsps melted lotus spread, then leave to set.

Butterscotch Sponge Pudding

Ingredients

190g sr flour
125g brown sugar
90 mls oil
125mls water
1 egg
1 tsp vanilla essence

Sauce
1/4 cup brown sugar
1 tbsp flour
350 mls boiling water
2 tbsps syrup
1 tbsp oil

Method

For the sponge, mix the oil, water, egg and vanilla essence into the flour and sugar. Spoon into a greased dish.
Sprinkle the sugar and flour over the batter. Mix the syrup, oil and boiling water, and slowly pour over the pudding mixture. Bake at 180 for 40-45 minutes.
Serve hot with custard or vanilla ice cream.