Method:

• Melt the chocolate (with the 1tbsp water) in bowl until smooth.
  In a separate bowl cream the butter and sugar together until pale and creamy.
• Gradually beat in the 1 at a time. Add the vanilla essence and 1 tbsp of flour.
  Sift the flour with the cocoa and baking powder over the mixture. Then carefully fold into the mixture using a metal spoon.
  
• Quickly fold in the melted chocolate, alternately with the milk or water
  
• Spoon into a greased 1.8 litre (3pint) pie dish. Bake in a preheated over at 180C (350F) for 30 mins
  
• Serve straight from the oven

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Method:

• Cream the butter and sugar together until soft and light.
• Add the eggs gradually Then stir in the sieved flour and the milk 
• Grease up a 1 1/2 pint pudding basin Pour the mixture into the basin. 
• Cover with greaseproof paper or aluminium foil 
• Put in a steamer over rapidly boiling but remember not to let the saucepan boil dry. 
• Serve immediately with custard in preference but fresh cream makes a good substitute for the lazy.
  

Treacle:

• Put golden syrup at the bottom of the basin and make the following hot sauce as an accompaniment
• Put the syrup, grated rind and juice of the lemon into a saucepan.Add the water and heat gently for a few minutes.Pour Syrup over Sponge and serve
  

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Method:

• Preheat the oven to 180C/350F
  Peel, core and slice the apples.
• Add the sugar, to taste and a dash of lemon juice.
• Add a small amount of water and cook (hob or covered in the microwave) until soft.
  
• Transfer to a 7” (18cm) dish
  In a separate bowl combine the flour, sugar and oats.
• Melt the butter and pour over the dry ingredients.
  
• Mix well then spread over the apples.
  Bake for 40 mins until the topping is crisp

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