• 1 c self raising flour
• 1/4 caster sugar
• 3 eggs separated
• 200 g ricotta
• 3/4 c milk
• 1/2 tsp lemon zest
• Plus a little butter for the pan

Separate the eggs and place the yolks in a bowl with the milk, ricotta and lemon zest. Beat until smooth and then add in the dry ingredients and mix until just combined. Beat the egg whites in a separate bowl until soft peaks form. Then fold these through the batter. Heat a large fry pan and grease with butter. Drop spoonfuls of the mixture into the pan and cook 2-3 minutes on each side until golden. Serve with you favourite accompaniments and enjoy!

• 125 g brown sugar (tightly packed)
• 2/3 c milk
• ¼ orange marmalade
• ¼ golden syrup
• 1 c plus 2 tbsp of self-raising flour
• 1 tsp baking soda
• 1 T ground ginger
• 1 t cinnamon
• ½ ground nutmeg
• 1 egg

Preheat the oven to 160C (fan bake). Prepare a large 12 hole muffin tin, greasing well.

Place the butter, sugar, milk, marmalade and golden syrup in a large pot. Melt gently over medium heat stirring occasionally. Cool.

Place flour, soda and spices in a large bowl. Mix together and then make a well in the centre. Pour in the beaten egg and the liquids to make a smooth batter. Spoon into the prepared tins and bake for about 30 minutes or until a skewer comes out clean.

Tip the cakes out onto a wire rack, and when cool ice the bottoms with a thin lemon icing using 1 ½ cups of icing sugar, the juice of a lemon and enough boiling water to make a thin runny consistency. Drizzle over the cakes.