Chocolate & raspberry browniesThese brownies are sure to be a hit with your colleagues. Incorporating in-season raspberries and yummy chocolate - you’ll be onto a winner!

Ingredients• 200g (7 oz) dark chocolate, broken into chunks• 100g (3½ oz) milk chocolate, broken into chunks• 4 large eggs• 250g (8⅞ oz) salted butter• 400g (14 oz) soft light brown sugar• 50g (1⅞ oz) cocoa powder• 200g (7 oz) raspberries

MethodPreheat oven to 180oC (160oC fan/gas mark 4).Line a 20cm x 30cm baking tin with parchment paper.Put the chocolate, butter, sugar into a pan and gently melt, stirring occasionally.Remove the pan from the heat.Add the eggs one by one into the chocolate mixture, stirring each time.Sieve the cocoa and flour into the chocolate mixture and stir.Stir in half of the raspberries.Pour the mixture into your pre-lined baking tin then scatter the remainder of the raspberries on the top.Bake in the middle shelf of the oven for 30 minutes.Allow to cool then cut into squares.

Banana BreadA firm favourite, easy to make and delicious!

Ingredients• 140g (5 oz) butter• 140g (5 oz) caster sugar• 2 large eggs, beaten• 140g (5 oz) self-raising flour• 1 tsp baking powder• 2 very ripe bananas, mashed• 50g (1⅞ oz) icing sugar• handful dried banana chips, for decoration

MethodPreheat oven to 180oC (160oC fan/gas mark 4).Butter a 2lb loaf tin and line with parchment paper.Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.Fold in the remaining flour, baking powder and bananas.Pour into the tin and bake for about 30 mins until a skewer comes out clean.Allow to cool in the tin for 10 minutes, then remove to a wire rack.

DecorationMix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

Chocolate Showstopper CakeWow your colleagues with this impressive cake, a winner inpresentation and taste!

IngredientsFor the Sponge• 3 large eggs• 175g (6¼ oz) self-raising white flour• 175g (6¼ oz) golden caster sugar• 175g (6¼ oz) unsalted butter (softened)• 1½tsp baking powder• 40g (1½ oz) cocoa powder• 4tsp boiling waterFor the Butter Cream• 140g (5 oz) unsalted butter (softened)• 250g (8⅞ oz) icing sugar• 50g (1⅞ oz) cocoa powder• 2tbsp milkFor the Decoration• 22 chocolate finger biscuits• 279g (9⅞ oz) Maltesers (keep the packet for decoration)• 375g (13¼ oz) M&M’s (keep the packet for decoration)• 100g (3½ oz) milk chocolateYou will also need cake dowels to support the decoration for this Showstopper recipe. The empty sweet packets are up-ended over the dowels to look as if the sweets are pouring out of the packets. Recipe continues over

Method for spongePreheat oven to 180°C (160°C fan, Gas Mark 4).Line two 8 inch sandwich tins with parchment paper.Beat together the softened butter, sugar, eggs, flour and baking powder until it creates a smooth batter.In a separate bowl, stir together the cocoa powder and boiling water until it forms a paste.Then stir the paste into the cake batter until fully incorporated.Pour the mixture into baking tins and bake for 20-25 minutes.Allow to cool before decorating.

Method for decorationTo prepare the buttercream, beat together the butter, icing sugar and cocoa powder until smoothSpread a layer of buttercream on top of the one of the sponges and sandwich the cakes together.Spread a thin layer of buttercream around the outer rim of the cake and top as this will hold the decorations in place.Position each chocolate finger around the outer rim of the cake, leaving a gap to position the sweets.Melt some of the chocolate and dip about a third of a cake dowel into it.Position the cake dowel to the left of the cake and insert the chocolate coated end into the sponge.Repeat this process with another dowel to the right hand side of the cake.Stick a row of Maltesers and M&M’s to the buttercream down the centre of the cake and begin to fill in the sweets on the top of the cake.Apply melted chocolate to a small area of the cake board in front of the cake to secure some sweets in place. Then begin to apply melted chocolate to the dowels and attach sweets. You can leave a gap at the top as this will be covered by the sweet packet.

ChocolateShowstopperCake continued...

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1. Print out the sheet as many times as you need.2. Cut out each section of bunting along the dotted line.3. Fold the tab over and attached to some string or ribbon with tape or glue.4. Hang up to decorate around your bake sale.

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Bake Sale!