Sunday 22 September 2013

A little bit of what you fancy does you good

 A little bit of what you fancy does you good. That's what my Ma says. This phrase is used especially when you are feeling under the weather. I have been terribly under the weather this week. All I have had is the common cold, but it feels like a disaster. I get frightened of the return of the throat-chest infection that plagues me each winter, and even once this summer (cheeky bugger of a thing). 
Still, I know how to treat myself. My Ma taught me well. Mid week, after a long, cold filled, headachy day at school, I knew what I fancied: I wanted something sweet with custard. Only one problem, there was nothing sweet in the house. I had little energy and could not be tempted from the sofa without the thought that something could be achieved within minutes.
Enter the fruit flapjack, served warm with custard. I did not look for, and did not have a recipe, but it has all worked out very well. I used those American measuring cups and made things up as I went along. There was no exact science, so if you are making this, go with your instinct: if it looks right, it probably is.
4 cups Irish Porridge Oats (the Irish was important to me - a reminder of family, home, strength and vitality)
As many sultanas as you can find. I think I found almost 4 Cups!
2 Cups self raising flour

1 cup soft brown sugar (I admit to pouring this in with no regard for a measure)
Mix all the dry ingredients together. I added a little almond essence for fun. Then in a saucepan I melted:
250g (that’s a whole pack) Kerrygold butter (see the Irish Cure coming in again)
A massive squeeze of Honey (I have one of those squeezy bottles of honey, I must have put a little more than a quarter of it in the butter)
I added the melted butter and honey to the dry ingredients and mixed them up thoroughly. I then spread the mixture onto a buttered baking tray, evenly and thickly. I put the flapjack in the oven to back on 180 - 200 for 15 - 20 minutes, until golden brown.
When I took it out of the oven the flapjack was golden, soft and squishy. Whilst it cooled in the tray I made some Bird’s Custard up. Then I sliced the flapjack up and served myself some flapjack and custard. It was delicious. The rest of the flapjack I cut into neat little slices the next day, and popped them into the biscuit box for storage. They’ll last for ages in a air tight container, and as long as I’m ‘recovering’ I’m allowed steal a slice every time I fancy.

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