Combining the best elements of my two favourite sweet treats, flapjack and Bakewell tart, this recipe is one I make on regular basis. Flapjack is ideal for taking on hikes as a snack and this variation elevates it to a new level!
Credit to LaurenJC, whose recipe I’ve based mine on with just a few tweaks. The quantities below make plenty enough for two 15x15cm portions if you like your flapjack nice and chunky. I use two of these IKEA MIXTUR glass oven dishes which are ideal. I prefer to use two smaller dishes over a single large one to minimise the problem of the flapjack over-cooking at the edges while under-cooking in the middle.
- 200g oats
- 60g plain flour
- 100g ground almonds
- 50g flaked almonds
- 175g unsalted butter, melted
- 2 teaspoons of almond extract
- 2 tablespoons golden syrup
- 2 tablespoons strawberry jam
- Preheat the oven to 160°C.
- Grab a large mixing bowl and take a note of it’s weight before you add anything to it. The relevance of this will become clear later!
- Mix all the dry ingredients into this bowl.
- Melt the butter. I prefer to do this in the dishes that the flapjack is going to end up in so that it effectively greases it at the same time. Two birds, one stone!
- Add the melted butter, almond extract and golden syrup into the bowl with the dry ingredients and mix well.
- Make sure both dishes are greased well.
- Weigh the bowl complete with mix, deduct the original weight of the bowl that you noted in step 1 to give you the weight of your mix. All becomes clear now doesn’t it?!
- Take a quarter of the mixture (based on weight) and using a clean metal spoon, press it firmly into one of the greased dishes. Then do the same for the second dish. If you’re only using one oven dish, then of course use half the mixture for this foundation layer instead.
- Make sure the mix is nicely compacted and solid. I tend to smooth it over with the back of another clean dessert spoon.
- Spread the jam over the layer of flapjack, leaving about 5mm from each edge so the jam doesn’t seep out and stick against the side of the dish.
- Add another layer of the flapjack mix on top and try to press it down without forcing the jam out.
- Bake for around 20 minutes, possibly longer, in the centre of your oven. Keep a close eye on it and take it out once the edges have turned golden. It’s very easy to overdo it!
There you have it! Leave them to cool before attempting remove from the dishes, otherwise they probably will disintegrate into bits. Yum!
Seems I only use this blog for dumping recipes! Here’s a new one for banana bread chocolate chip muffins. This makes a nice alternative to a normal banana bread loaf.
- 120g self-raising flour (or plain flour with 1 teaspoon of baking powder)
- Pinch of ground cinnamon
- 2 extra-ripe bananas mashed up
- 75g light brown sugar
- 120g unsalted butter melted
- 1 medium egg
- 30g milk
- 60g Chocolate chips/broken chocolate bar
- Preheat oven to 170 degrees (fan).
- Line a standard 6 cup muffin tin with bun cases.
- In a medium bowl, whisk together flour and cinnamon.
- In a smaller bowl, whisk together banana, sugar, egg, butter and milk.
- Stir wet ingredients into dry ingredients.
- Stir in chocolate chips/broken chocolate.
- Divide batter evenly between prepared bun cases.
- Bake until tops spring back when lightly touched, about 20 minutes.
- Cool in pans 5 minutes, then remove to wire rack to cool completely.
Here’s my quick and easy Cheese and Broccoli Bake Recipe which will probably feed two people, or one chunky monkey like myself.
Update: After cooking this many times I’ve revised this recipe somewhat. Gone are the potatoes and the quantities are a little revised. It now easily caters for 2 hungry people and probably more like 3 with normal appetites!
- Approximately 200g of fresh broccoli
- 2 mushrooms
- 120g of butter
- 80g of plain flour
- 350ml of milk
- 4 eggs
- 300g of cheese
- Prepare and steam the broccoli.
- Melt the butter on medium heat in a saucepan large enough to fit all the broccoli in there later.
- Add the flour, mix well and keep stirring until bubbly.
- Gradually add the milk stir until well mixed.
- Bring to a boil and season with a bit of salt and pepper if you fancy. I never add salt when cooking but that’s just me.
- Turn off heat and get to work beating those eggs.
- Mix in the eggs.
- Now gradually add the cheese. I usually save some back to put on last for a nice cheese top layer.
- Finally combine it together with the broccoli and whatever other veg you decided to sneak in there and mix it up good and proper.
- Slop it in a casserole dish, adding the cheese you saved back on top if you want, and bung in the oven at 325°F/165°C/gas mark 3 for about 30 to 40 minutes.
Leave it to cool and dish it out. Sorted!
Banana cake is very popular around these parts. Maybe it’s because it sounds healthy when actually it’s not. But anyway, here’s the recipe the little one uses.
- 4oz of butter or margarine
- 6oz sugar
- 2 eggs
- 2 big bananas
- 8oz wholemeal self-raising flour
- Mash the bananas with a sturdy fork
- Cream the butter and sugar together, and mix in the eggs
- Mix together the two yellow sludges you now have, and mix in the flour
- Scrape into a cake tin and bake for about 40 minutes at Gas Mark 4/180°C/350°F
- Turn the oven down to Gas Mark 2/150°C/300°F and leave in for another 30 minutes
Sourced from Peter Hartley’s Home