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Roasted plum flapjack

4 April 2017

Hello! It feels like so much has happened since I last caught up with you guys. In reality, it's been less work and more play than usual round here. I've been on holiday (anyone who follows me over on Instagram Stories will be well acquainted with my recent trips to Verbier and Amsterdam) and also delaying the eye-watering expense of replacing my laptop. I feel refreshed, revitalised and incredibly poor, but I'm back on British soil and back to the blogosphere too.

I've written before about my resolve to make 2017 the year of yes. I've always wanted to learn to ski, but as I got older the opportunities to tag-team with fellow novice friends dwindled and, if I'm honest, the fear of failing and falling definitely grew. A part of me also wondered whether it could really be worth the hype - after all, aren't holidays meant to be hot?! Reader, I was wrong. I had a best few days learning to ski, and am already saving furiously for my next alpine trip.

If you're interested in keeping up with what I'm up to when I'm not posting here, I'm sharing daily updates over on Instagram Stories. You can follow me here.

After a week away, I couldn't wait to get back in the kitchen. These sticky plum flapjacks are the perfect treat to keep energy levels high while you're on the go. Roasting is a great way to cook out of season, slightly bland supermarket plums. This recipe uses earl grey and honey to intensify their flavour, and also gives the fruit a delicious jammy texture.
400g plums
1 tbsp honey
200ml boiling water
1 Earl Grey teabag
250g unsalted butter
100g golden syrup
120g Demerara sugar
400g rolled oats
1 tsp fine sea salt
1 tsp ground ginger

Heat the oven to 150°C / 130°C fan. Place the teabag in the boiling water to infuse. Cut the plums into quarters and remove the stones. Arrange them in an ovenproof dish, drizzle with the honey and pour over the hot tea, discarding the teabag. 

Roast in the centre of the oven for 25-35 minutes, covering with foil halfway through if the plums begin to catch. The plums are ready when they are softened and have intensified in colour. Set aside to cool.

Increase the oven temperature to 170°C / 150°C fan. Line an ovenproof dish with baking parchment. 

In a small pan, gently melt together the butter, golden syrup and Demerara sugar over a low heat. Meanwhile, mix together the oats, salt and ground ginger in a separate bowl. 

Once the butter and sugar have melted, pour over the oats and stir until everything is well coated. Add the plums, and stir until just mixed through. 

Press the mixture into the prepared dish, and bake in the centre of the oven for 20 minutes. The flapjacks are ready when the surface is just set and golden. Gently score the flapjacks while they are still hot, then allow to cool completely before slicing. 

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