6 oz margarine

8oz granulated sugar

2 large ripe bananas

½ teaspoon vanilla essence

10oz SR flour

½ level teaspoon salt1/2 level teaspoon bicarbonate of soda

3 eggs

3oz chocolate chips

2 rounded tablespoons flour

2 rounded tablespoon demerara sugar

Knob of butter or margarine

Put margarine & sugar in a large saucepan over a low heat until margarine has just melted. Remove pan from heat.

Peel bananas and place in a bowl with vanilla essence, mash until smooth.

Put flour, salt & bicarbonate of soda into pan and mix with wooden spoon.

Put eggs and bananas into pan, mix well.

Stir in chocolate chips – do not over mix.

Put mixture in tin and level top with back of metal spoon.

Place flour, demerara sugar and butter in a basin work with fingertips until mixture locks like fine breadcrumbs; sprinkle on mixture in tin.

Bake cake in centre of over for 1 hour 40 – 50 mins.

Leave cake to cool in tin then turn out.

Cake will keep well for 3 weeks – if kept under lock and key!

6oz butter or margarine

8oz sugar brown

8oz fruit

2oz porridge oats

6oz plain wholemeal flour

1 teaspoon baking powder

1 beaten egg

Pinch of salt

2oz chopped nuts

Melt butter and sugar in a big saucepan over a low heat. When cool add beaten egg, fruit, oats, flour, and baking powder, nuts and salt.

Mix well and turn mixture into a lined 7-inch square cake tin.

Cook for 45 minutes gas mark 4/5.