Autonomy Groceries

Ingredients
500 g plain flour , plus extra for greasing
4 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
250 g treacle, golden syrup or light molasses
75 g light brown sugar
125 g unsalted butter , plus extra for greasing
200 ml milk
1 tablespoon crème fraîche
1 orange
1 tablespoon brandy
2 large free-range eggs
TO SERVE
strawberries
golden rum
icing sugar
vanilla ice cream slab

Method
Preheat oven to 180ºC/gas 4.
Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.
In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.
When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberrie

Ingredients
1 ripe banana
400 g ripe seasonal fruit, such as mangos, plums, pears, blueberries
runny honey , to taste
500 g natural yoghurt
150 g raspberries

Method
Discard any stalks from all the fruit, and peel, if necessary, then cut into bite-sized chunks.
Place the chopped fruit onto a tray in one even layer, then pop into the freezer for 2 hours, or until frozen.
If serving in glasses, rather than ice cream cones, place 6 small glasses in the freezer to get extra cold.
When you’re ready to go, place the honey and yoghurt into a food processor and blitz to combine.
Add the frozen fruit to the processor, then blitz again until smooth.
Remove the glasses from the freezer (if using). Divide the raspberries between the glasses or ice cream cones, then spoon the frozen yoghurt over the top. Serve straight away – keep any leftovers in an airtight container and freeze for another day.