Saturday, 22 January 2011


More fun with porridge oats, and with a Slayer themed title as well.  Marvellous.

I've been watching that "Baking Made Easy" programme with Lorraine Pascale recently, and I find it very hard to believe that she really eats the stuff she bakes on the programme, given that (1) she used to be a famous model and (2) she puts a metric tonne of butter in every recipe.  Still, I'm not complaining.  I did, however, make my flapjacks slightly differently to her - there's no lemon (!?!?!!???!!?!?!) in this recipe and I used a bit of honey as well as golden syrup.

This an easy recipe if you've got the bits lying around at the weekend and you fancy a heart attack with a cup of tea.  You basically want equal quantities of muscovado sugar, butter and golden syrup/honey and double that quantity of porridge oats.  The syrup/honey thing is a matter of preference, so feel free to use one or the other exclusively if you prefer.

  • 175g butter (yes you read that correctly)
  • 175g muscovado sugar
  • 175ml golden syrup/runny honey/both
  • 350g porridge oats
  1. Preheat the oven to 150 degrees.
  2. On a very low heat, melt the butter in a saucepan completely.  Stir in the sugar, and when it's all melted add the syrup/honey/both.  Remove the pan from the heat and stir in the porridge oats until you've got a thick gloopy mix.
  3. Pour the mixture into a lined baking tray and spread the love around, then put it in the oven for 40 minutes.  You can do it for longer if you like but this way will leave the mixture a bit gooey in the middle, which is what God intended.
  4. Cool the mixture in the tin for about 15 minutes so that it sets a bit.  Carefully transfer the mix in the baking parchment to a chopping board and cut it into squares - you want to do this while they're still warm.

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