Recommendations

[undyingking]

Went last night to the theatre to see Spyski, by the Peepolykus theatre company. Extremely funny -- we were in tears at a couple of points -- physical theatre with ingenious use of props, few actors portraying many characters, groanworthy jokes, and all the kind of things I like. It's only in Ips for another couple of nights, but continuing to tour after that. Strongly recommended!

Also very good, some marmalade flapjacks I made the other day. So good in fact that I may make some more later today. And simple too. The recipe's based on one of Dan Lepard's, but I made a few changes -- this is to make 25 2-inch-square flapjacks:

• Set oven to 160C (180 if not fan).
• Soak 200g sultanas (or similar) in boiling water to soften them, drain after 10 mins.
• Melt 225g butter in a large saucepan, add 125g dark brown soft sugar, 150g marmalade, 2 tbsp black treacle, and a finely chopped satsuma or similar (remove seeds before chopping, but leave peel and pith on). Mix all together and bring just to a boil, then remove from the heat.
• Stir the drained sultanas and 400g porridge oats into the mixture.
• Line a 10" square tin (or similar area, the shape doesn't matter that much) with silver foil. Pack the mix down firmly and evenly into it.
• Bake for about 25 minutes, until the edges are starting to colour.
• Leave it to cool for a bit before cutting it into squares. Then leave it to cool some more before attempting to pick up the squares: it takes quite a while to set to the expected flapjack texture.

Comments

[bateleur.livejournal.com]

Flapjacks sound yummy! Might give them a try.

Bake for about 25 minutes, until the edges are starting to colour.

I hate it when recipe books write things like this! Had they just written "bake for 25 minutes" I'd be happy. This way I'll be taking them out every minute or two from about 20 onwards and peering critically at them to decide whether their current state counts as "starting to colour" or not! ;-)