Today, a beautiful sunny morning, put me in the mood not for spring cleaning but for baking a cake. But what? Inspiration! Suddenly the thought of flapjacks sprung to mind. Haven’t made them for years. Uses only one pan or bowl, takes minutes to make. So here goes.
Grease tray bake tin (mine’s 9×13″ but you can use any tin, even two sandwich tins or a small roasting dish). I line the tin to avoid scratching it when I slice the cooked flapjacks.
Oven set to 170C fan or 180C normal/350F or Reg 4.
Into large saucepan melt 6 or 7 tbsp of Golden Syrup (recipe called for 6 but as it always sticks to the spoon, I add an extra one) and 200g butter (any sort). This could be done in a microwave using large bowl. When butter melted, stir in 340g porridge oats plus a pinch of salt. Mix well. This is the basic, standard plain recipe. But you know me, I like to be different. I also stirred in a handful of chocolate chips, 1 tbsp of cocoa powder and 2 tbsp of luxury mixed fruit.
Pour mixture in to tin and spread evenly. Push any exposed fruit into mixture to avoid burning. Pop in oven for 20-25 mins until golden. It will still feel soft when it comes out of oven but it’s supposed to, as it firms up on cooling.
Place tin on cooling rack (I use the metal grid from my grill pan) and cut flapjacks into portions but do not remove from tin. Allow to cool completely before removing. These keep well in an airtight tin, and one (all right, two) mid morning with my coffee (in the garden today!) went down a treat. I have to say, they were delicious!
Hard luck, Dave, I’ll make you a chocolate cake next week.
As promised, I have included my recipe for fruitcake. Or Easy Peasy Fruitcake, as I call it. As it is just that: so easy peasy to make, keeps wonderfully, and is my husband’s favourite. The reason I like this recipe is that it is easily adaptable to what’s in the storecupboard, weights don’t have to be too precise, the ingredients can and be chopped and changed to suit, it makes a fabulous Christmas cake and doesn’t call for any fancy equipment or culinary skills to make. So … aprons and wooden spoons at the ready, here we go! Click this link to take you to the recipe!
And what goes well with a slice of cake especially on a chilly, wet afternoon? Yes, tea or coffee, that’s obvious. But what about a good book? Last week saw the release of one I know is a brilliant read: Tricia Jones’s seventh novel Bull At The Gate, a contemporary romance with a hint of the paranormal.
Alexander “Bull” McKinley’s reputation as a hard-nosed businessman is tested when an old Fairy Gate and local superstition stand in the way of a lucrative development contract. But then, he hadn’t had to deal with a woman like Dee Ashman before. A woman who detests those who put profit before people, and she’s damned if an arrogant, insensitive and, okay, wildly attractive capitalist is going to destroy the symbolic heart of the village and break her beloved grandmother’s heart.
Available from Wild Rose Press and Amazon