Although the weather is still lovely here in Chayofa, having lived in the UK for so long I think it is inbred that winter months to me, mean hot puddings. Once I start baking, because I hate rummaging in the back of my store cupboard for something just to use a small amount, I make several puddings and biscuits to store in the freezer.
4 oz Margarine
3 oz Golden Syrup
3 oz Sugar (brown if you have it)
8 oz Porridge Oats
Combine the margarine, syrup and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well. Turn into a well-greased shallow cake tin and press down and level with a palette knife
Bake for approx 25 minutes in a pre-heated oven 175 degrees for chewy or 190 degrees for crunchy. Leave to cool for 5 minutes then mark into fingers. Once cold cut and remove from tin.
I believe these freeze well for up to 4 weeks. I have never managed to find out as ours rarely go beyond one week.
3 tablespoons golden syrup
6 oz self-raising flour
1 heaped teaspoon baking powder
6 oz margarine
1 large eggs
6 oz sugar
If you are going to steam this, you will need a 2-pint pudding basin, well-buttered, greaseproof paper and foil. I can´t be bothered with all of that so I bake my puddings.
First butter the basin, then add 3 tablespoons of golden syrup. In a separate bowl mix flour, baking powder, the softened margarine, egg, and sugar. Using a whisk or a large fork and lots of elbow grease, beat the mixture until it’s thoroughly blended. Then spoon into the basin on top of the syrup.
Place in a pre-heated oven 175 degrees for approx 20 minutes or until brown on top and firm to the touch.
If you are going to steam, place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place on top of the pudding. Tie with string and steam for 2 hours, checking the water level halfway through.
Upside Down Cake
4oz golden syrup
Pineapple rings, or Peach Halves or any other fruit of your choice.
For the cake
4oz self-raising flour
Lightly butter a gratin dish. Spoon the golden syrup over the base. Arrange the fruit in a pretty pattern.
Beat together all the cake ingredients until light and fluffy, then spoon the mixture over the fruit and level the top.
Preheat the oven to 180C and Bake for 20-30 minutes. Cool in the tin for about 10 minutes before turning out.