• 440 g crushed pineapple
• 2 c chopped dates
• ½ c sugar
• 125 g butter
• 2 eggs
• 2 c self raising flour

Preheat the oven to 180C and lightly grease the tins.  Drain the pineapple and reserve the syrup.  Add water to the syrup to make it measure 1 cup of liquid. 

Place the pineapple, dates, syrup and water, sugar and butter into a saucepan and bring to the boil.  Simmer for 2-3 minutes and then set aside to cool.

Whisk the eggs and add them into the pineapple mixture along with the flour.  Spoon into the loaf/muffin tin

• 250 g egg noodles
• 1 c crunchy peanut butter
• 3 tbsp grated fresh ginger
• 3 cloves garlic peeled and chopped
• 3 tbsp sweet chilli sauce
• 1 fresh chilli finely chopped
• ½ c light soya sauce
• ½ chopped coriander leaves

Place the noodles in a pot of boiling water and cook until tender. Drain and rinse under cold water. Place all the ingredients for the sauce in a pan. Cook together until thickened and then add in the noodles. Serve in bowls topped with the fresh coriander.