Get creative with loaf cakes and tasty bakes!

CHOCOLATE CARAMEL FUDGE CAKE

LEMON & RASPBERRY CAKE

VEGAN STRAWBERRY LEMONADE CAKE

VEGAN COCONUT & RASPBERRY LOAF CAKE

Chocolate caramel fudge cake

By Bonne Maman (www.bonnemaman.co.uk)

SERVES 10-12

330ml whole milk

200g milk chocolate, roughly chopped

65g self-raising flour

200g ground almonds

55g cocoa powder

1 heaped tsp baking powder

165g unsalted butter

45g golden caster sugar

230g light muscovado sugar

55g Bonne Maman Caramel

6tbsp Bonne Maman Mirabelle Plum Conserve (also works well with Apricot or Peach)

4 free-range eggs, beaten

For the chocolate fudge cream

250g milk chocolate, chopped

150ml carton double cream

90g icing sugar

40g unsalted butter, softened

25g Bonne Maman Caramel

25g Bonne Maman Apricot, Peach or Mirabelle Plum Conserve

Chocolate ‘bark’, cocoa and cherries to decorate, see Cook’s tips

1 Preheat the oven to 180°C/Gas Mark 4 and grease and line three 20cm (8in) deep sandwich tins with non-stick baking parchment. (If you only have one or two tins the raw mixture will wait if you have to cook the mixture in batches).

2 Put 100ml milk in a bowl with the chocolate and leave to melt slowly over a pan of barely simmering water. Make sure the base of the bowl doesn’t touch the water. Stir until smooth.