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I made the crumb topping in my food processor, but found there was too much butter, so it amalgamated into a kind of gloop! I added another 1/2 cup of flour and gave it another burst - fab crumbs! The topping ended up rather too crunchy, but I guess this is due to my extra flour. Next time I will just reduce the butter in the first place. The taste is great - I used English Bramley apples and didn't need any extra sugar.

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No Bake Chocolate Oatmeal Cookies

Reviewed: Dec. 14, 2008

Hmmm, interesting! Lovely taste, maybe they need an overnight session in the fridge to really firm them up. Thank you - will experiment a bit more!

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Cheesy Bacon Muffins

Reviewed: Nov. 14, 2008

Great flavour (I followed Isis's idea of reducing the sugar, swapping cayenne for paprika and increasing the cheese). Baked in 24 mini-muffin cases for 15 mins, but with several mid-tin casualties! The unburnt ones around the edges were lovely - and scoffed in minutes with vegetable soup.

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A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Reviewed: Oct. 2, 2008

We made 1/2 quantity for my daughter to take to school. Unfortunately as there are several nut allergies, we were slightly restricted in our ingredient choice. However, we used Fruit & Fibre cereal (minus the nuts) and Golden Nuggets cereal, in place of the nuts and cornflakes. Not sure how many we will have left to take to school tomorrow! Yummy!

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Gypsy Tart

Reviewed: Sep. 5, 2005

Fantastic! This was an English school lunch dessert in the 1970's. A winner every time and a very true representation of a wonderful childhood memory. Don't worry that it seems very 'wobbly' at the end of the cooking time - it will set. However, it is at its very best if it oozes a little when cut!

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Chocolate Banana Bread Pudding

Reviewed: Mar. 24, 2003

Lovely! I made this with chocolate bread. Adults ate it hot and children cold with vanilla ice-cream. To prove how well it went down with 3 very fussy small children (two 6 year-olds and one two year-old) they fought over the leftovers!

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