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Dark Chocolate Chip Flapjacks

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Over the last few months I have been going through my older recipes on the blog, trying them out and making some amendments where needed. You will start to see some of the more popular recipes revisited and revamped a little with some hopefully more appealing photos. I first posted this recipe for flapjacks back in 2013,  at the time I didn’t really consider about readers actually making my recipes – it was almost like an online recipe binder just for me. Since then my readership has grown – thank you for that – and I wanted to make sure all of my recipes worked, tasted good and looked a little better! The first new ( old ) recipe is for these Dark Chocolate Chip Flapjacks.

I used to really like the flapjacks  made by the dinner ladies at my secondary school and I tried and failed to recreate them many times. Chewy gooey with just the right amount of buttery syrup.  This is the closest I have found, with a slightly more mature taste due to the slightly bitter dark chocolate. It really is the simplest recipe with minimal preparation.

Dark Chocolate Chip Flapjacks

You will need:

350g of rolled oats
200g butter
200g golden caster sugar
5 tbsp of golden syrup
100g 70% cocoa dark chocolate chips

Preheat your oven to 180c. Line a tray bake tin with greaseproof paper.

Melt your butter, sugar and syrup in a pan on your hob over a low heat until melted and then stir in your oats until thoroughly combined. Empty into a mixing bowl, cool and then stir through your chocolate chips. Spoon into your tray using the back of spoon to level the mixture out.Bake for 20 mins then leave to cool slightly in the tray before removing, you should cut into squares while still warm but not hot.

chocolate chip flapjacks

Now just try to stop yourself eating them one by one. Keep in an airtight container – they will keep for about a week.

Linking up to the We Should Cocoa challenge as hosted by Tin and Thyme.

 

Slow Cooker Golden Syrup Suet Pudding

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My second most popular blog post EVER is for a microwave suet pudding that I made on a gloomy afternoon about two years ago. The photos on the post are terrible. The pudding however is awesome and it seems a lot of people search for this recipe!

I decided today to give it a whirl in the Slow Cooker and I’m happy to say it worked. I didn’t take any fabulous photos of the process yet again…sorry.

slow cooker golden syrup suet pudding

You will need:

100ml of Lyles golden syrup
50g of Suet
50g of caster sugar
1 tsp vanilla extract/paste
125g of Self Raising flour
1 large egg
100ml of semi skimmed milk

Grease a small Pyrex bowl well. Place 60ml of golden syrup in the bottom of the bowl. Mix together your suet, sugar and flour. Beat the egg, milk and vanilla together in a jug. Combine the dry and wet ingredients. Pour half of the mixture on top of the syrup and then add the remaining syrup and top with the remaining mixture. Place in your slow cooker and turn on high for 2 hours 15 minutes. Check if it’s done, mine was done at this point. Remove carefully and turn out onto a plate.

Serve whilst still hot with lashings of custard.

Delicious.

Slow cooker suet syrup pudding

Simply Sweet Cookies

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Tonight knowing that it was biscuit week on The Great British Bake Off I made sure I had some cookies in the oven before I even thought about sitting down to watch. I had massive cake envy all through last weeks episode and I had NO cake to eat. Not making that mistake again.

I made a very simple cookie recipe which had just a few adaptations to my standard fail safe make in my sleep basic cookie recipe.

It turned out SO well that I wanted to share it with you tonight.
It’s simple. Takes less than 5 mins to prep and about 12 minutes to cook.
Not many photos I’m afraid as I didn’t think I wasn’t going to share it but it’s easy and tastes delicious.

Oat & Chocolate cookies

You will need:

100g softened butter
75g of soft brown sugar
175g of self raising flour
50 grams of porridge oats
45ml of golden syrup
75g of milk chocolate chunks
3tbsp of whole milk

Preheat oven to gas mark 3.

Cream your butter and sugar together before adding your remaining ingredients and stirring to combine. Dollop spoonfuls onto a greased baking tray. Bake until lightly golden ( about 12-14 minutes) Makes approximately 12 large (ish) cookies.

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They taste to me exactly as cookies should. A combination of soft, chewy and chocolate with the added texture of oats.

I’m joining in with The Great Bloggers Bake Off 2014

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And Tasty Tuesdays with Honest Mum

Tasty Tuesdays on HonestMum.com

Cooking In The Kitchen..Having Fun – Rice Krispie Cakes with a Gooey surprise

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I’m sure not many of you need to know a recipe for Rice Krispie cakes but you never know ..also I thought it would be fun to share it with you.

Izzy is really getting into spending time in the kitchen and I am keen to encourage this .. Mainly as it means I also get to be in the kitchen!

Today she wanted to cook but we were running short on time and I was running extremely low on energy so I thought why not Rice Krispie cakes? Easy peasy.

I must have made these a hundred times been but this was my favourite time.

I always use the same recipe which is:

200g of Milk Chocolate
125g of butter
6 tbsp of Golden syrup
200g Rice Krispies
*Mini marshmallows (optional)

Melt your chocolate, butter and syrup together in a bowl over a saucepan of simmering water – best to avoid letting your child do this part. Then let your little one mix the Krispies in gradually until they are all coated.

We decided for fun to add in some marshmallows so we put a dollop of Krispie mix into the cake case followed by a marshmallow and some more Krispies and a marshmallow.. Repeat until all your mix has gone. It makes about 24. Leave to chill until hardened.

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It’s worth noting that these are extremely addictive. If you tell yourself you will only eat one then you are only lying to yourself.

Golden Syrup Suet Pudding

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Today has been a gloomy weather day in my home town and so I’ve craved comfort food all day long. Myself and Izzy curled up on the sofa this afternoon eating home made cottage pie – I will share this with you another day and then I really fancied some golden syrup suet pudding!

My mum used to make this and I’ve no idea where the recipe originates from plus I’ve made some slight adaptations but however you look at it this is such a simple pudding.

I love fruit and I love cake/puddings but I’m not a fan of combining the two unless its an apple pie or a chocolate orange cake 😉 I don’t like dishes like spotted dick or Christmas pud for example.

My favourite puddings are Treacle, Chocolate or Golden Syrup and today Syrup won.

Is there anything more comforting on a rainy day than hot pudding and custard? How about if I told you that you could make this from scratch and be eating it in 10 minutes?

Golden Syrup Suet Pudding

You will need:

60ml of Lyles golden syrup (4tbsp)
50g of Suet ( I used atora)
50g of caster sugar ( I used vanilla golden caster sugar)
1tsp vanilla ( I used Nielsen Massey)
125g of Self raising flour
1 large egg
100ml of full fat milk

Grease a pudding basin/Pyrex bowl completely. Pour golden syrup into bottom of basin. Mix together flour (sifted), sugar and Suet in a bowl. In a jug mix together milk, egg and vanilla. Add wet ingredients to dry and mix well. Carefully put your mixture on top of your syrup and cook in a microwave on full power for 4.5 minutes. Remove from microwave (carefully as hot) and run a knife gently around the outside of the pudding. Turn onto a serving dish and serve with custard. Drool.

golden syrup suet pudding

 

Ok so it may not be the prettiest pudding you have ever seen and next time I shall definitely grease the sides a little more thoroughly but wowzer it tastes good. It’s like my childhood on a plate.

Serve with lashings of custard.

Find my slow cooker version here.