food Get baking! If you are planning to invite friends around as part of Arthritis Cares new Time for Tea campaign, here are two simple-to-make cakes that will make the perfect accompaniment to a lovely cuppa. Theyre sure to have your guests coming back for more! Jane Ashers chocolate fridge cake serves 9-16 Ingredients 350g dark chocolate drops 125g butter 2 tbsps golden syrup 450g cake crumbs 4 tbsps brandy 225g crushed digestive biscuits 50g glac cherries makes 9 large or 16 smaller portions Method n Prepare an 20cm-square cake tin by lightly oiling it and lining the bottom with baking parchment or silicon n Put the chocolate, butter and golden syrup into a large, heat-proof bowl over a pan of simmering water, and stir occasionally until all is melted together. alternatively, melt it in the microwave. n Take the pan off the heat and stir in all the other ingredients. n Turn the mix into the prepared tin and chill until set (about 2-3 hours) n Cut into 9 or 16 squares and dust lightly with sieved icing sugar. Pumpkin cake serves 6-8 Ingredients For the cake: 300g self-raising flour 300g light muscovado sugar 3 tsp mixed spice 2 tsp bicarbonate of soda 175g sultanas tsp salt 4 eggs, beaten 200g butter, melted zest 1 orange 1 tbsp orange juice 500g (peeled weight) pumpkin or butternut squash flesh, grated For drenching and frosting 200g pack soft cheese 85g butter, softened 100g icing sugar, sifted zest 1 orange and juice of half Method n Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. n Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined. stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch. n To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice until smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 minutes then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely. n if you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. n if youre making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 minutes or so before serving.