• 1 c plain flour
• 1 tsp baking powder
• 1/2 c caster sugar
• 125 g softened butter
• 1 egg lightly beaten
• 1 tsp vanilla
• 2 cup blueberries

Preheat the oven to 160C. Line a 17x27cm slice tine with baking paper. Cream the butter and sugar, add egg and then mix in the dry ingredients and vanilla. Press the mixture into the prepared tin and scatter the surface with berries.

Topping -

• 2 cups sour cream
• 2 eggs
• 1/2 c caster sugar
• 1 tsp vanilla

Mix together until smooth and pour over the berries. Bake for approx 55 mins

• 400 gm cooked beetroot
• 125 g softened butter
• 3/4 c soft brown sugar
• 2 eggs
• 1 1/2 c self raising flour
• 1/4 c cocoa powder
• 1/4 milk
• 100 g dark chocolate finely chopped

Drain and chop up the beetroot in a food processor. Using an electri mixer beat the butter and sugar until fluffy. Beat in the eggs one at a time until combined.
Sift the flour and cocoa and stir in. Add the milk and fold in the beetroot and chocolate. Spoon the mixture into individual paper cases and bake for about 25 mins at 180 C or 160 C fan forced.

Ice with Fudge Frosting -

• 50 g butter
• 50 g dark chocolate chopped
• 2-3 tbsp milk
• 1 1/2 c icing sugar
• 4 tsp cocoa powder

Place butter, milk and chocolate in a small saucepan and melt over a low heat. Stir in sugar and cocoa gradually until combined. Refridgerate for 10 mins or until thick enough to spread.