Three for free

You don't need to be on a special diet of egg free to enjoy these delicious cakes. I have added three and there will be one to suit you all so they are all easy to cook so give it a go

Chocolate Cherry Upside Down Pudding

275g/10oz Self Raising Flour
2 x 400g/14oz tins Cherry Pie Filling
250g/9oz Caster Sugar
75g/3oz Cocoa Powder
360ml/12 fl.oz Water
120ml/4fl.oz. Vegetable Oil
60ml/2 fl.oz. Distilled White Vinegar
1 teasp Vanilla Extract

1. Preheat the oven to 180C, 350F, Gas mark 4. Lightly oil a 20x30cm/8x12 inch cake tin and spread the fruit filling evenly over the bottom. Set aside.
2. In a large mixing bowl stir together flour, sugar, cocoa powder and salt. Set aside.
3. In another mixing bowl, mix together the water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once, stirring until just mixed.
4. Pour the batter evenly over the cherry pie filling and bake for 30 to 35 minutes.
5. Allow the cooked cake to stand for 10 minutes in pan, then invert the cake onto a serving dish Serve hot as a dessert or allow to cool and serve at tea time.

Eggless Sponge Cake

=Ingredients=

= Instructions=

1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease two 20cm/8 inch tins and line them with baking parchment. Set aside.

2. Sift the flour and baking powder into a large mixing bowl, stirring in any remaining bran from the sieve then stir in the caster sugar.

3. Add the oil, water and vanilla extract and mix well with a wooden spoon, until the mixture is smooth.

4. Divide the mixture equally between the two prepared tins and bake for 25-30 minutes until golden brown or until the centre of the sponge springs back when lightly touched.

5. Allow the sponges to cool before turning out and transferring to a wire rack.

6. To serve, remove the parchment from the sponges then place one of the sponges onto a serving plate, spread with the jam, then put the other sponge on top to sandwich it. Dust with icing sugar before serving.

Eggless Fruitcake

225g/8oz Currants
225g/8oz Sultanas
225g/8oz Butter
225g/8oz Brown Sugar
100g/4oz Raisins or Glace Cherries
25g/1oz Almonds
100g/4oz Walnut Halves
150ml/5fl.oz. Warm Water
400g/14oz Plain Flour
1 teasp Salt
1 teasp Mixed Spice
1/2 teasp Grated Nutmeg
1 teasp. Bicarbonate of Soda
A little Warm Water

=Instructions=

1. Place the butter, brown sugar, fruits and nuts in a very large saucepan together with 150ml/5fl.oz. of water and bring slowly to the boil, stirring constantly. Continue to boil gently for 5 minutes then remove from heat and allow to cool completely.

2. Meanwhile, preheat the oven to 180C, 350F Gas Mark 4 and lightly oil a 25cm/10 inch springform cake tin. Dust with a little flour to coat. Set aside.

3. Dissolve the Bicarbonate of Soda in a little water then add to the cold fruit mixture. Sift the flour, salt and spices into the cold fruit mixture and mix well.

4. Turn mixture into the cake tin and bake for 2 to 2 ½ hours. Cool on a wire rack.