I suddenly remembered on Sunday morning that I needed to make some cakes to take to my sons rugby for their cake sale. Now as a chef you would think this should be no problem. And in theory it wasn't! Except for the fact that it was 730 in the morning, rugby started at 1030 and the usual 15 minutes journey would be at least doubled to account for the countless road diversions due to the half marathon being on. And the 2 other facts that had a pretty strong bearing on what I was going to bake!
- Was that I was busy tinkering with building and designing this site. Note to self, do this when you have more time as it is much easier and less rushed.
- Was that I hadn't bought anything in to make said cakes for cake sale. Definate schoolboy error!
So frantic rummaging of cupboard ensued!
A pretty good haul and I'm sure you can see where this is going! That's right, cupcakes! Oh flapjacks! Thankfully this is one of those recipes that is engrained in my brain. It's all about ratios! Or a football setup! Yes really, a football setup, 4-3-3!
This is the ratio that will work for the base of all flapjacks.
- 4 parts butter
- 3 parts demerara sugar
- 3 parts invert syrup of some sort. Golden syrup/honey/treacle or the likes
This can be weighed in ounces, pounds, grams, kilograms. All three of these ingredients need to be weighed out and put in the same pan, heated and bubbled up to a good lava consistency. You can add any ingredients at this stage combine with the syrup mix and then add in oats until you have the texture you want. Back to the ratio, for the oats, this will be around 6. This will be dependent on what other ingredients you have added. May be a bit more, may be a bit less.
So back to the ingredient list above. We know that it is a flapjack that I made, but what did I flavour it with. Doh! Popcorn and coconut obviously! That is true and it would have been easy to fold through popped corn and coconut, but no. That would have been to easy. So I decided to do coconut coated toffee popcorn flapjacks! How do you make the popcorn I hear you ask?
- Pop the corn as normal
- When popped remove from the pan.
- Add some syrup, brown sugar and butter to the pan to make the toffee coating.
- Add the popcorn back to the pan and stir till well coated.
- Now add some desiccated coconut to the popcorn and stir. This will now stick to the popcorn and be added to the flapjack mixture.
- Decide on tin, mould, muffin tray. Grease and fill. Bake for 15-20 minutes or until golden brown at 160 fan, 180 normal, gas Mark 4-5.
They really were tasty little flapjacks and went down well at the sale. So what can we take from this little rambling? Don't try to do to much? Be more organised? Probably, but really the lesson is that flapjacks are really easy to make and are very versatile. It's all about 4-3-3!