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Sweet treats on a budget

By RAMargaret 28 Nov 2018

Now for the sweet things...

Oreo cake:

For when you really want to indulge...


A can or two of whipped cream (depending on how big your baking tray is)
At least 500ml of milk
At least 3 packs of Oreos

What you’ll need:
A baking tray
A bowl
A spoon

- Spread one-third of the cream on the base of the dish.
- Dip cookies one at a time into the milk and place on the cream layer.
- Top with one-third of the cream again and add another layer of milk-dipped cookies.
- Top with the remaining cream and place undipped cookies on top to decorate. Refrigerate for about 3 hours

For more creamy recipes, check this page out.

Microwave Cakes:
For when convenience is the aim of the game


4 teaspoons of self-raising flour
4 teaspoons of caster sugar
2 teaspoons of cocoa powder
1 medium egg
one-third teaspoons of  milk
3 teaspoons of vegetable oil or sunflower oil
A few drops of vanilla essence or whatever other essentials you have to hand (orange works well too)

Optional: about 2 teaspoons of chocolate chips, nuts, or raisins etc

What you’ll need:
A large mug
A fork

- Add your self-raising flour, caster sugar and cocoa powder to the mug you have mix it all together using your fork.
- Add your egg and mix the mixture some more
- Add the milk, oil and a few drops of vanilla essence and mix everything again until it's smooth before adding your optional ingredients and mixing again
- Put your mug in the middle of the microwave oven and set it for about 2 mins, or until you can see the cake has stopped rising.

If mug cakes tickle your fancy, then here are some more recipes for you to try - click here.

Easy Brownies 
Brings all your friends to the yard...

275g (10oz) butter, softened
375g (13oz) caster sugar
4 large eggs
75g (3oz) cocoa powder
100g (4oz) self-raising flour
100g (4oz) plain chocolate chips

What you’ll need:
Non-stick baking parchment
Roasting or baking tin
Mixing bowl
A fork (unless you have a mixer
A spoon
A knife

- Preheat the oven to 180°C
- Cut a rectangle of non-stick baking parchment to the base and sides of the roasting/baking tin.
- Grease the tin and then line it with the paper, pushing it neatly into the corners.
- Measure all the ingredients into a large bowl and mix until it’s evenly blended.
- Spoon the mixture into the prepared tin
- Spread the mixture gently to the corners of the tin and level the surface
- Bake for 40–45 minutes, until the brownies have a crusty top and a knife inserted into the centre comes out clean.
- Allow the brownies to cool in the tin and then cut into squares.

Tip: Cover the brownies loosely with foil for the last 10 minutes if the mixture is browning too much.

Go on...

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