Easy take-along snacks for car journeys

Pumpkin and Walnut Loaf
This recipe uses a wonderful American product now available in many supermarkets - pumpkin puree in a tin. It's made by a company called Libby's and contains no sugar or other additives - so much easier than cooking a big pumpkin from scratch. This loaf is wonderful with a mid-morning cuppa and, because it uses oil instead of butter, is lower in saturated fat and will stay fresh for days.

Makes one 900g/2 lb loaf

300g/11oz plain flour
1/2 tsp salt
1 tsp ground cinnamon
pinch freshly ground nutmeg
1/2 tsp bicarbonate of soda
3 eggs, lightly beaten
200g/7oz dark brown sugar
125ml/4fl oz sunflower or vegetable oil
1/2 tsp vanilla essence
1 x 454g can of pumpkin puree
75g/3oz walnuts

Preheat the oven to 180C/350F/gas mark 4. Grease a 900g/2lb loaf tin. Place the walnuts on a baking sheet and toast for just a few minutes in the oven, checking them frequently as they can burn easily.

Sift together the flour, salt, cinnamon, nutmeg and bicarbonate of soda. In a separate bowl mix together the eggs, brown sugar, oil, vanilla and pumpkin puree until blended. Fold in the flour and walnuts.

Spoon the mixture into the loaf tin and bake on the middle shelf for 1 hour and 15 minutes. Check for doneness by inserting a skewer or cocktail stick in the middle - if it comes out clean, it is done. You may need to reduce the temperature for the final 15 minutes to prevent the top becoming too dark. Cool in the tin for 15 minutes or so, then turn out onto a rack and cool completely. Serve in thick slices.

Store wrapped in greaseproof paper and cling film or in an air-tight tin. These should last up to 6 days and freeze quite successfully.

Cinnamon and Raisin Rock Cakes
These little rock cakes are great for filling the mid-morning gap and are very easy to make.

Makes 20-24

225g/8oz self-raising flour
100g/3 1/2 oz sugar
1 tsp ground cinnamon
75g/3oz butter, cut into cubes
2 eggs, lightly beaten
3 tbsp milk
150g/5oz raisins

Preheat the oven to 200C/400F/gas mark 6and lightly grease a baking sheet. Place the flour, sugar, cinnamon and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Tip into a mixing bowl.

Mix the eggs and milk and stir into the flour mixture along with the raisins, bringing it together into a stiff dough. Drop heaped teaspoonfuls onto the baking sheet, keeping them well spaced. Bake for 10-12 minutes and cool on a wire rack.