pink tinks cupcakes

I wanted to make a quick biscuit for my fiance to eat whilst waiting for dinner so set about cooking up the below biscuits- their secret ingredient?- in this case baking powder which gave them a scone like quality

I got this recipe from a weight watchers magazine, the sweetness of the cake is largely down to almond essence (although i personally prefer to use ground almonds usually)and it does not contain as much butter as a cake normally may boast.

Nevertheless it was very popular. Cherries often make a cake!

I made a cherry crumble on the request of Chris, my boyfriend. He loves cherries and picked up an organic bunch and the spare batch was enough for this warming pudding.

No picture for this one i am afraid-one should be added next time i bake it!

Now i must admit we found it was not quite sweet enough upon eating so i have added a bit more sugar to the recipe, which still does not make it a saccherine overload

Ingredients:
300g cherries
4tbsp cherry cordial
175g plain flour
3 tbsp caster sugar, and enough to decorate
2 handfuls of flaked almonds

Preheat the oven to 200 oC/ Gas mark 6.
Halve and destone the cherries laying in a dish, pour over the cordial all over.
Rub in the butter and flour together forming fine bread crumbs. Stir in the 3 tbsps of sugar.
Sprinkle the crumble topping over, then sprinkle over some sugar and almonds.

You could adapt the recipe fairly easily - some flour sprinkled in before the topping should thicken the juices if you wish. A drop of almond essence would also be a welcome extra for a cherry based dessert.