Sweet, Traybake, Uncategorized

Spiced pumpkin loaf

Last year I bought a tin of 100% canned pumpkin from the supermarket, mainly because I was excited to see it as its not as common here as in America. I had no idea at all what to do with it so I googled some ideas as I saw pumpkin loaf. I liked the simplicity of it and decided to play around with the recipe a little and see how it came out.

Spiced pumpkin loaf

80g butter or margarine
Half tin of pumpkin puree
1 cup light brown sugar
1 cup self raising flour
1 egg
1/2 teaspoon bicarb
One teaspoon all spice
1/2 teaspoon cinnamon
Preheat the oven to 180c

In a bowl put the dry ingredients – flour, spices, bicarb and sugar in then give them a little mix together

Next add the butter or margarine and stir till combined.

Add the egg and pumpkin and stir till you have a nice smooth mixture.

Line a rectangular loaf tin and put your mix in.

Bake in oven for 40-50 minutes. You may need longer depending on how well your loaf tin cooks so have a look and see if a toothpick comes out clean.

Sweet, Traybake, Uncategorized

Cherry chocolate chewy flapjack

I’ve been eating a lot of porridge for breakfast but recently when I’d ran out of porridge oats I bought some cheap ones that I wasn’t keen on. I knew that it would be a good idea to save them for a day and when I could make flapjack and today was the day.

I have made chocolate flapjack before but my boyfriend loves cherry flavour so I decided to give these ones a little extra flavour. I was going to add in some cherries to the mix and I think it would be really good to do this but unfortunately mine went out of date last year!

If you don’t have cherry syrup then you can make them with any flavour coffee syrup or just leave them as chocolate. I also used ‘sugar and crumbs’ cherry flavoured cocoa powder but again, this is optional but if you can get it then it’s definitely worth it. I order mine online.

Chewy Cherry Chocolate Flapjack

500g cheap porridge oats
200g butter
160g white sugar
3 ½ tbs Golden Syrup

At least 2 tbs Cocoa Powder

2 tbs cherry syrup, I used Monin black forest cherry as its nice and thick and strong flavoured

Pre-heat the oven to 200c

1. In a large pan slowly melt the butter, sugar and golden syrup together. I know I have said before but make sure you sit the metal tablespoon in a cup of boiling hot water, this will help the golden syrup slide off easy.
2. Once melted add the cocoa powder and the cherry syrup.
3. Stir the mixture until all of the cocoa powder has mixed in and has no lumps at all.
4. Take off the heat and stir in the porridge oats until all of the mixture has coated them. With a chocolate flapjack this is easy to tell as it all turns brown.

5. Spread onto a square baking tray with sides, I used an 8″x8″ and pat down firmly with the back of a spoon until nice and squashed in. If you don’t squash it enough it’ll fall apart when you take it out. If its not a non stick tray or silicone then I suggest lining with greaseproof paper first.

6. Bake in the oven for 15-18 minutes. It should look firmer and the edges a bit darker but it will still be soft..
7. Remove from the oven, cover with a clean tea towel or kitchen roll.
8. Allow the flapjack to cool for 10-15 minutes then score with a knife into the size portions you would like.
9. Leave till completely cool before attempting to get it out of the tray.

Enjoy!

Uncategorized

2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 3,600 times in 2013. If it were a cable car, it would take about 60 trips to carry that many people.

Click here to see the complete report.