I have learned something new today – in America Flapjacks are called Oat Bars. Who knew? To make matters more confusing, an American Flapjack is a pancake.
This isn’t a pancake recipe. It is delicious. Enjoy!
- 3.5 oz margarine
- 1.5 oz coconut oil
- 8 oz soft dark brown sugar
- 2 dessert spoons golden syrup
- 1 oz desiccated coconut
- 11 oz oats
- Handful chopped crystallised ginger
Preheat the oven to 150oC / 300oF.
Put the margarine, coconut oil, syrup, and sugar in a saucepan over a low heat; when melted and well combined stir in the dry ingredients.
Put the mixture into a lined square tin, flatten the top but don’t compress too much.
Bake in the centre of the oven for 40 – 45 minutes.
I made this recipe up yesterday.
I came back from a lovely wedding at the weekend armed with some delicious Shropshire Ale from Hobsons Brewery left over from the festivities (we were far too well behaved!), which the groom kindly decanted into a pop bottle for me. I used most of the beer on the day I returned home to bribe my neighbour James to cut my lawn and shift some topsoil for me; however, a few days later there was a half pint still remaining which was a little beyond drinking but which I didn’t want to waste.
I had a little brainwave that I could use it to soak fruit in; a little bit like tea-loaf but richer. The muscavado sugar made it richer still and, well, you can’t go wrong with lots of ginger.
- 500 g / 1 lb of mixed dried fruit
- 200 g / 7 oz dark muscavado sugar
- 300 ml / 1/2 pint of Ale (the darker the better)
- 1 egg, beaten
- 250 g / 8 oz self-raising flour
- 1 1/2 teaspoons of ground ginger
Put the fruit, sugar and beer into a bowl, cover with a tea-towel and leave for at least 4 hours (overnight if possible).
Stir the egg, flour and ginger into the soaked fruit mixture and pour into a lined 2 lb loaf tin (or, if like me you are short on time divide it between two tins so that it cooks more quickly).
Bake in the centre of a pre-heated oven at 170oC for 1 & 1/2 hours. To check whether it is done put a skewer in and if it comes out clean it is cooked, whereas if the skewer still has cake mixture on it needs cooking a little longer.
I have to say that I am usually pretty rubbish at making myself eat breakfast, so I am rather pleased with this little number which I made up last week when I realised that buying a pastry on the way to work wasn’t an option with my £5 a week budget! The apples I used came from my parents apple trees – hence the winter wrinkles.
- One cooking apple
- 1/3 cup oats
- 1/3 cup roughly chopped walnuts
- 1/3 cup sultanas
- 1/2 tsp dried ginger
This can be made either in a pan on the hob, or in the microwave. The first time I made it I (somewhat miraculously) had time to make it on the hob before I left the house. The following morning was a bit more ‘situation normal’ however, so I took all the ingredients with me and made it in the microwave at work and had a number of rather jealous people peering over my shoulder.
Chop and peel the apple and put it in either a small saucepan or a microwave-proof bowl. Add a splash of boiling water, the fruit and the dried ginger and cook for a couple of minutes.
Add the oats and chopped nuts, stir, and cook for another couple of minutes adding a splash more water if it looks a bit dry.
Taste and add a little sugar if necessary (depending on the sweetness of the apple and your tastebuds) and enjoy with a steaming mug of coffee.