Thursday 16 June 2016

A traditional Flapjack



This is such a quick and simple recipe, very minimum effort and also low cost. Perfect for a bake sale, which is good timing as my son has one at his school tomorrow!

Everyone loves flapjack and you can adulterate them as you wish. I have left these plain (which is sometimes best) but feel free to throw in some chocolate chips, raisins, nuts, seeds or drizzle chocolate one them!

If you search for flapjacks online, the choice is endless. They all have the same ingredients, but some have more butter, less sugar, more golden syrup etc...

I have tried lots of recipes. Some are too hard, others too sweet and others fall apart. But this was my favourite. So I thought I would post a recipe of what I consider to be a very traditional flapjack.
They are rich, crumbly, soft and chewy, which is exactly how a flapjack should be!

You can cook them for the full 25 mins and they will have a nice crunch too. Or reduce cooking time slightly if you prefer them softer.

Ingredients:

To fit a oblong tin 23cm by 30cm (makes approx 20-24)

450g Rolled Porridge Oats
3 tbsp Golden Syrup
225g Demerara Sugar
225g Unsalted Butter

To fit a 20 cm square tin: (makes 12-16)

350g Rolled Porridge Oats
2 tbsp Golden Sugar
125  Demerara Sugar
125g Unsalted Butter

Method: (This all takes about 10 minutes!)

Pre heat your oven to 160c (fan)
Line your tin with baking parchment.



Weigh out the butter and sugar into a large saucepan. 


Add the golden syrup and cook over a low heat, stirring frequently until the butter has melted and the sugar dissolved.
Take off the heat and stir in the oats.
Scrap into the prepared tin.


Flatten with a wooden spoon/spatula making sure it is nice and evenly distributed.

Bake in your oven for approx 25 mins until they are a lovely golden brown. Let them cool in the tin before cutting into squares.



Enjoy!








Tuesday 14 June 2016

Rhubarb and Ginger Biscuit Crumble Cake





I love Rhubarb and now is the season for it. We have a great patch of Rhubarb growing in the garden and if you have never grown it before I highly recommend it. It seems to get better each year with low maintenance!

I often make a Rhubarb crumble, but fancied trying something different. I have tried 'apple crumble cakes' so thought I would try a Rhubarb one.

I was really pleased with the end result of this and it is particularly delicious served warm from the oven as a pudding. But just as nice served cold with a cup of tea.

You can omit the Ginger from the crumble topping if not your cup of tea, but the flavour is subtle but complimentary to the Rhubarb. So I recommend giving it a try. Another variation that I have tried and tested is Rhubarb and Strawberry. The flavours work beautifully together and the colour of the Strawberries makes the cake look appealing too.

Ingredients:

To fit a 2lb loaf tin or 8 inch round tin.

3 sticks of Rhubarb
3 Free Range Eggs
225g Self Raising Flour
110g Caster Sugar
110g Light Brown Sugar
225g soft unsalted butter or stork margarine
1/2 tsp baking powder

Ginger biscuit crumble topping:

100g plain flour
50g soft brown sugar
50g unsalted butter
1 heaped tsp ground ginger

Method:

Preheat your oven to 160 C (fan) 180 (non fan) and line your tin.

Firstly prepare your crumble topping. Weigh the ingredients into a bowl and slowly, with your fingers, rub together until it resembles breadcrumbs.

Next chop your rhubarb into large chunks, not too small about 3-5cm a piece is perfect.
Set aside in a bowl for later.

Now for your all in one sponge:

Weigh the flour and sieve into a nice roomy mixing bowl followed by the baking powder.
Then weigh the sugar and butter and add to the bowl. Finally crack in the eggs. Use an electric whisk (or an old fashioned wooden spoon) to combine.

Add the sponge mixture to your prepared tin.

Slowly place the rhubarb evenly on top of the sponge (in case you were wondering, there is no need to stew it first - tried and tested!).




Lastly sprinkle the crumble topping evenly until all of the rhubarb is covered.



Place in the the oven for 50 mins to an hour. The cake should be nicely risen and golden brown and crunchy on top.

Enjoy! I love the sweet crunchy biscuity topping combined with the sharp Rhubarb. This is my flavour heaven.