I cannot believe how warm it is, I’m so bad at sunbathing in the UK let alone London – it just feels wrong. Do any of you, my lovely readers, take your bikini / swimming trunks to work with you, just in case you can sneak into the park and sunbathe for 15 minutes?? If you are, I salute you – pure dedication to tanning – is it really worth it?
Am I sounding a bit odd? I think it is possibly just a little ‘cabin fever.’ It should all be better after the weekend when I will have got out of London for 2 days and will have seen a beach, the sea, lots of trees and hopefully MAY have been swimming – although I shan’t be swimming as far as my cousin’s husband who swam the Solent this week – all for charity. What an achievement – Well Done Gav and team!
It feels a bit weird to be posting a recipe which is essentially rather Autumnal when it is scorching hot, but the same cousin has a lot of apples to get through so here we go – recipe number one (I’ll try to do another Apple recipe later this week – any suggestions would be great).
This makes one round cake tin’s worth – I don’t have a square tin
1 Bramley (cooking) Apple
125g oats – any kind
100g flour
55g butter (melted)
4 tbsp runny honey
3 tbsp Dulce de Leche
4 tbsp Granulated sugar (golden – if you have it)
2 tbsp lemon juice
Pinch of Cinnamon (optional)
1/2 tsp Salt
- Pre-heat the oven to 180 degrees
- Line your cake tin, if you’ve actually got a square tin you only need to make sure that 2 of the sides have paper up them so you can just pull the mix out of the tin once it’s out of the oven
- In a bowl mix together the oats, flour, honey, salt and butter
- Using 3/4 of the mix pack it into the base of the tin – use your knuckles to push it into the sides of the tin
- Drizzle over the dulce de leche
- Peel and grate your apple and in a bowl pour the lemon juice over it quickly – this will stop it going brown (in theory)
- Add 1/2 of the sugar to the apple and the cinnamon if you’re using it
- Spread the apple on top of the pressed down oaty base
- Sprinkle over the rest of the sugar
- Pour over the rest of the oats and gently press them down
- Pop in the oven for 35 minutes
Perfect with a cuppa. Nuff said.
Very Bored Cook 