Fruit Roly Poly

1 1/2 cups self-raising flour
pinch salt
125g butter
about 1/2 cup milk

Sift flour and salt. Rub in butter and mix to a medium/dry dough with milk.
Knead on a floured board.
Roll out and cover with drained fruit.
Roll up as for swiss-roll and cut into pieces.
Arrange in a greased oven-proof dish.

Fillings
Dried mixed fruit, fruit mince, crushed pineapple, apricots, spiced apples - or a mixture of all.

Sauces
1/2 cup sugar
1 cup fruit syrup
50g butter

or (and this is the nicest)
1 scant cup sugar
1 cup water
50g butter
2 tbsp lemon juice

Make sauce by heating all ingredients together until boiling.
Pour over the rolls, being careful not to have the sauce more than 3/4'' from the top of the dish as it may boil over.
Bake at decreasing heat 30-40 minutes in a hot oven

Delicious Date Scones

Cut up 11/2 cups of dates and soak overnight in 1/2 cup fruit juice to cover.
Pre-heat oven to 200c
Sift
 4 cups self raising flour
1/2 tsp salt
1/3 cup sugar

Melt
 50g butter
Add
 1 cup milk
3/4 cup water

Pour wet mixture into dry ingredients and mix with a knife until blended.
Add date mixture and stir in gently
Turn onto a floured board.
Roll out lightly
Cut into about 16 (4x4) squares
Brush with milk
Bake 10 minutes or until lightly browned
You can sprinkle with raw sugar before baking

Banana Walnut Cake

2 bananas - roughly chopped
1 cup walnut pieces - chopped
1 cup sultanas or cranberries
1 cup sugar
Mix all in a large bowl

In another bowl:
Beat 1 egg and gradually pour in 100g melted butter.
Mix into the banana mixture

Sift in:
1 cup self-raising flour
2 tsp mixed spice
Stir lightly - this is a still mixture

Turn into a well greased 20 - 25cm cake tin
Bake 45 - 50 minutes at 180c
Cool in the tin
Dust with icing sugar to serve.
Can also be used as a dessert - served with whipped cream

Instead of bananas you can use feijoas - 2 cups of fruit (approx 5 feijoas) - peeled and chopped. It is important to measure them correctly.

Lemon Curd Cake

4 large egg yolks
2 large eggs
2 3/4 cups sugar
1/2 cup plus 3 tbsp lemon juice
2 cups plain flour - sifted
1/2 tsp salt
1 tbsp baking powder
4 tbsp butter - softened
2 tsp finely chopped lemon zest
6 large egg whites
icing sugar to dust

Whisk together egg yolks, eggs and 1/2 cup sugar.
Stir in 1/2 cup of lemon juice
Cook the mixture over a double boiler, stirring occasionally, for 10 minutes - or until thick.
Strain, place plastic wrap directly onto the surface of the custard and chill until cold.
Mix the cold lemon curd, butter, lemon zest and 3 tbsp lemon juice until well combined.
Stir in the sifted dry ingredients.
Beat the egg whites until frothy and gradually add the remaining 1 1/2 cups sugar.
Beat until soft peaks form.
Fold the meringue into the cake batter.
Put the mixture into a buttered and lined 23cm spring-form pan and bake at 180c for 50-55 minutes.
Cool for 5 minutes in the pan then invert onto a rack to cool completely
Dust the cake with icing sugar to serve.
The cake can be made a day in advance. Store, wrapped in plastic wrap, at room temperature

Coconut Orange Cake

1/2 cup coconut
1/2 cup milk
125g butter
1 cup caster sugar
1 tbsp grated orange rind
2 eggs
1 1/2 cups self raising flour
1/2 cup milk extra

Combine coconut and milk in a bowl, stand 1 hour
Cream butter, sugar and orange rind until light and fluffy.
Beat in eggs one at a time.
Stir in sifted flour, coconut mixture and milk alternately. (The mixture will appear curdled at this stage)
Bake in a well-greased tin, 50-60 minutes in a moderate oven.
Ice as desired.

Zucchini Fritters

From 'Meals Without Meat' by Alison and Simon Holst

ZUCCHINI FRITTERS
2 eggs
1 clove garlic - finely chopped
1/2 tsp salt
3 cups shredded zucchini - unpeeled
1/4 cup grated parmesan
about 1/2 cup self-raising flour

Mix everything together
Cook in hot oil