Carrot, Ginger and Saltana Loaf

1 cup roughly chopped glace ginger
3/4cup sultanas
250 grated carrot
1 cup brown sugar 1 tsp ground ginger
1/2 tsp mixed spice
1 cup SR Flour
1/2 cup plain flour
1/2 tsp baking soda
125 g melted cooking marg
3 eggs lightly whisked

sift flour and spices and baking soda in a large bowl add brown sugar.
mix in carrots, ginger and saltanas
add eggs and butter and mix well
Put in a greased and lined loaf pan
Bake at 165C for 50 - 55 mins
leave in tin for 15 mins then turn onto wire rack to cool

When I made this I substituted SR flour with gluten free flour and the results were good.

Lemon Delicious Pudding

1 tbsp fairy cooking marg
3/4 cup castor sugar
2 eggs
juice and grated rind of 1 lemon
1 cup milk
2 tbsp plain flour

Cream butter, lemon rind and sugar, Add egg yolks (beaten)
add juice of lemon. add sifted flour then the milk and gently mix.
Lastly add Beaten egg whites'
Pour into a greased dish and stand in a dish of warm water and bake at 180% for 45to 60 mins.
It will have a sponge top with a rich sauce underneath.

Avocado Dressing
Well I would have to say Avodaco is not my favourite food, however we have this great big tree in the garden and it just seems to keep producing so I have experimented and found that I don't mind an Avocado dressing so here is the recipe that I found and made.
2 ripe avocados
juice from 2 limes
1/8 cup Balsamic vinegar
1/8 cup water
6 sprigs of Corriander
1 1/2 tsp sea salt
1.5 tsp garlic powder

Combine all ingredients in a food processor and blend until smooth.
You can add more salt or garlic to suit your taste.

Store in an airtight container in the fridge for up to 10 days.
We have had it with steak and as a dressing on bread with meat and salad.I shared some with a friend and she added hers to some philly and sour cream and made a dip.
So good luck and have fun experimanting.