Set oven to Gas Mark 4/180 C and grease a 13" x 9" Swiss Roll Tin. Mix together flour, porridge oats and cocoa powder. Melt together margarine and sugar then stir into dry ingredients. Mix well and press into tin. Bake for exactly 15 minutes and leave to cool in tin.

To make the topping sift together icing sugar and cocoa powder. Melt margarine and water over a gentle heat then mix into dry ingredients and beat well. Spread over cake and leave toset before cutting into squares.

Set oven to Gas Mark 4/180 C. grease and line a 1lb Loaf Tin. Mix together flour, malted food drink, sugar, dried fruit and cherries. Thoroughly mix in syrup and milk. Spoon into prepared tin and bake for 50-60 minutes or until a skewer inserted into centre of loaf comes out clean.

Set oven to Gas Mark 4/180 C and grease 2 x 6.5" Sandwich Tins and base line each with greaseproof paper. Beat together margarine and sugar then beat in the egg. Sift together flour and bicarb. Put cocoa into a pan with a little milk and mix to a paste, add the treacle and the rest of the milk and melt over gentle heat, add to dry ingredients and beat well together. Pour into prepared tins and bake for about 25 mins or until they are slightly shrinking from the sides. Turn onto a cooling tray and allow to cool before removing greaseproof paper. Melt butter, sugar, coffee and milk until sugar is completely dissolved bring to the boil and boil for about 1.5 mins until the mixture is fairly thick, remove from the heat and mix in icing sugar and beat until shiny. Sandwich the cakes together with half the icing then spread the remainder on top. Leave to set.