Makes 12
INGREDIENTS
115g/4oz/1/2 cup butter
75g/3oz plain chocolate, chopped
200g/7oz/generous 1 cup granulated sugar
1 egg, lightly beaten
250ml/8fl oz/1 cup buttermilk
10ml/2 tsp vanilla essence
275g/10oz/2/1/2 cups plain flour
5ml/1 tsp bicarbonate of soda
175g/6oz/generous 1 cup fresh or frozen blueberries, thawed
25g/loz plain chocolate, melted, to decorate

Preheat the oven to 190°C/375°F/ I Gas 5. Grease 12 deep patty tins, or use paper liners. In a medium saucepan over a medium heat, melt

the butter and chocolate until smooth, stirring frequently. Remove from the heat and leave to cool slightly.

Stir in the sugar, egg, buttermilk and vanilla essence. Gently fold in the flour and bicarbonate of soda until just blended. (Do not overblend;

although the mixture may be lumpy with some unblended flour.) Fold in the berries.

Spoon the batter into the prepared bun tins, filling to the top. Bake for 25-30 minutes, until a skewer or cake tester inserted in the centre

comes out with just a few crumbs attached. Remove the muffins in their paper liners to a wire rack immediately (if left in the tin they will go

soggy). To decorate, drizzle with the melted chocolate and serve warm or cool.

MAKES 1

Ingredients

1 banana
2 scoops ice-cream or frozen yogurt

Toppings:
Chocolate, raspberry or strawberry sauce
Strawberries, raspberries, blueberries, cherries or grapes
Chopped nuts, sprinkles or chocolate chips

Peel the banana and then slice it down the middle lengthways. Arrange the banana in a sundae glass and put 2 scoops of ice-cream on top of it.

Cover your banana split with lots of you favourite toppings.

MAKES 14-16

Ingredients

700g/1lb 9oz fresh or frozen berries (raspberries, strawberries, blueberries whichever Is you favourite)
6 tablespoons runny honey
1.1 litres/2pt plain yogurt

Put everything in a food processor and process until it’s smooth.

If you’ve got an ice-cream maker you can use it.

If you don’t have an ice-cream maker, pour the mixture into a plastic ice cream tub, cover it, and put in the freezer. After an hour, take it out of the freezer and give it a really good mix with a wooden spoon. This breaks up the ice crystals and makes it smoother and creamier.

Do this once or twice more. The yogurt will keep in the freezer for several weeks, if you don’t finish it off before!

Extras
Serve your fruity frozen yogurt with toppings, such as fresh berries (the same or different ones from the ones you put in the frozen yogurt), sprinkles or chopped nuts.