These always remind me of being a child, my mum would make a huge tray of them. Brings back lovely memories of helping my mum in the kitchen as a child and enjoying licking cake bowls. 😊
4oz Brown Sugar
2tbsp Golden Syrup
16oz Rolled Oats
Preheat the oven to 160degrees. Lightly grease a 20cm square baking dish.
On a low heat, in a large pan melt the butter, sugar and syrup together until the sugar is completely dissolved. Keep stirring it so it doesn’t catch on the bottom. When it is melted take off the heat.
Measure out the oats and add to the pan and mix thoroughly so all the oats are well coated.
Place in the prepared baking dish. Spread out evenly and level out so it is equal depth to ensure even cooking.
Bake for 20mins until lightly coloured on top.
Allow to cool completely before portioning and serving.
For a variation you can melt some chocolate on top too. Enjoy!
The recipe taken from my mums cookery book; I doubled it to make a larger tray!! Love hand written cookery books, a real family treasure. 😊
Having made a lemon cake decided to try an orange cake but wanted to do something a bit different as opposed to doing the usual round sponge cake or loaf. Having enjoyed watching ‘My Big Fat Greek Wedding’ countless times, I was inspired to try a Bundt cake (a round cake with a hole in it!). This is recipe is very simple and quick to make and the addition of the sugar syrup after baking gives it added richness and moisture. It looks very decorative too due to the unique shape, making it easy to portion as you use the cake tins impression as a guide.
Orange and Poppy Seed Bundt Cake
- 200g/7oz Butter, plus extra for greasing the Bundt tin generously
- 200g/7oz Caster Sugar
- 3 Eggs
- Zest of 1 Orange
- 60g/2oz Poppy Seeds
- 300g/10½oz Self Raising Flour
- 150ml Milk
- 150ml Freshly Squeezed Orange Juice, approx the juice of 2 oranges
- Fine strips of Orange Zest to decorate
For the Syrup
- 150g Caster Sugar
- 150ml Orange Juice
Method Preheat the oven to 160degrees. Grease with butter a Bundt tin about 23cm/9.5inches in diameter. Cream the butter and sugar together and add the eggs gradually, one at a time, mixing well after each egg is added. Mix in the orange rind and poppy seeds and the sift in the flour. Mix until well combined. Finally add the milk and orange juice, until evenly combined. Spoon the mixture into the prepared bundt tin and bake in the oven for 45-50mins. When cooked allow to cool on a wire rack. To make the syrup, heat the sugar and orange juice in a saucepan over a low heat until the sugar is dissolved. Then reduce the sauce slightly so it thickens a little. Spoon the warm syrup over the bundt cake, while it’s still slightly warm, not completely cool. Then decorate with strips of orange zest. Enjoy!
I first made this pudding at my nana’s house a few years ago. I decided on the spur of the moment to use up some summer fruits nana had in the freezer and decided to make a cobbler. I made it up as I went along and hoped for the best and it turned out great!! My grandad loves hot apple pie and ice cream however, he loved the Summer Fruit Cobbler for a change. Every time I visit them now, grandad always requests I make one, well it can’t be bad eh?!
This is a delicious alternative to crumble. It is more of a suet/scone mix, a heavier cake batter, very rich, full of butter but not very sweet. I add plenty of sugar to my fruit to balance out the flavour. It’s great served warm from the oven with ice cream or hot custard.
Summer Fruit Cobbler served with Ice Cream
- 500 grams Summer Fruits, frozen
- 200 grams Butter
- 200 grams Self Raising Flour
- 3 tsp Caster Sugar
- Pinch of Salt
- 3 tbsp Milk
- 100 grams Caster Sugar, for the Summer Fruits
Preheat the oven to 180 degrees.
In a saucepan, melt the butter gently over a low heat. Meanwhile, measure the flour and add the salt and 3 teaspoons of caster sugar. When the butter is melted, add to the flour mixture and mix through well. Add the milk. It should be thicker than a cake batter but not to thick like a bread dough. It is very buttery so not sweet. Therefore, take the summer fruits and place in a saucepan with the 100 grams of caster sugar and gently heat to allow the fruit to thaw slightly and the sugar to melt. The fruit will go soft and produce a nice sweet juice.
Place the fruit into an oven proof dish and place the cobbler mix on top. Place a baking tray under the dish as it usually leaks juice slightly. Place in the oven for 25-30mins or until cooked through.
Fresh from the oven, as you can see, you need a baking tray underneath 😃
Serve warm with ice cream or custard. Delicious!