Melt margarine in a medium saucepan over low heat then stir in dry ingredients. Add lightly beaten egg. Mix well spread evenly into tin (use a fork).
Combine the sweetened condensed milk, brown sugar, butter and golden syrup in a heavy-based medium saucepan and stir constantly over a medium heat until the butter melts and the mixture is well combined.
Roll tablespoons of mixture into balls and place on lightly greased oven trays. Flatten with a fork. Bake at 180°C (or 160° fan forced) for 15 minutes or until golden.
Knead the dough for 1 minute or until well combined. Roll out to 1.5cm thickness and cut into shapes.
Melt Mars Bars with butter and mix with Rice Bubbles. Pour mixture into tin. Melt chocolate and pour over slice.
These recipes are part of the ‘sharing’ feature of Fetes and Festivals, and volunteers within community groups have contributed most of them.
Melt butter and golden syrup in a saucepan large enough to mix all the ingredients.
Stir in coconut, raisins, walnuts and sugar. Lightly beat egg. Add to saucepan mixing until well combined. Press into a greased 20 x 30cm sponge roll tin.
Pour mixture into a baking paper lined 22cm loaf tin. Bake at 180°C (or 160° fan forced) for 45 to 50 minutes or until loaf springs back when lightly touched.
Bake at 180°C (or 160° fan forced) for 35 to 40 minutes or until cake springs back when lightly touched.
Sift flour and cocoa into bowl, add remaining ingredients and beat on low speed with an electric mixer until combined.
Beat butter in a small bowl with an electric mixer until as white as possible.