Apricot and Almond Flapjack- Family Favourite Recipes

My mother-in-law Joan used to make these flapjacks. It’s amazing how quickly a tray of them can disappear. Fresh apricots are in the shops now, and British growers have had a record-breaking crop this year. You can also grow your own fruit. There’s several new varieties for growing in small spaces, such as Compacta. Moorpark is traditionally grown, but there’s a newer apricot, USA-bred Goldcot recommended for flavour and hardiness. Tomcot produces large apricots, and there’s also New Large Early and Isabelle. Golden Glow is a delicious apricot variety, discovered in the Malvern Hills in Worcestershire.

FLAPJACK

Ingredients

400g fresh apricots. Other fruits can be used such as peaches/ plums/ raspberries/ strawberries. Roughly chopped. I didn’t have quite enough fresh apricots, so added 5 dried apricots to my mixture.

2 tablespoon lemon juice

130g light brown soft sugar

230g butter or margarine (use soya for vegan recipe)

100g golden syrup

100g blanched almonds

350g rolled porridge oats

Three quarter teaspoon of cinnamon

Half teaspoon of salt

20cm baking tray, lined with parchment

Recipe

Preheat the oven to 200C gas mark 6.

Place the apricots, lemon juice and 30g of the sugar in a saucepan and simmer gently until cooked. Stir occasionally. It will form a thick purée. Almost like jam.

Place the remaining sugar, butter or margarine and golden syrup in a saucepan and melt together on gentle heat.

Mix all the dry ingredients together and pour in the melted liquid ingredients. Mix together until all the oats are coated.

Place half of the mixture in the baking tray and level. Cover with a layer of the fruit purée. Top the fruit with spoonfuls of the oat mixture. Carefully level the topping, using a pallet knife or silicone spatula.

Bake for 25 minutes, or until the topping is brown. Check after 15 minutes and cover with parchment if it is turning too brown.

Cool completely and cut into fingers.

Can be kept for 3 days in a tin.

Enjoy! 🙂

I topped my flapjack with nasturtium flowers, which are edible. Take care when using flowers to decorate food to check that they are edible and haven’t been sprayed with any chemicals.

Links: Apricot trees : https://www.chrisbowers.co.uk/category/apricots/

Nasturtium Tip Top Apricot : https://www.chilternseeds.co.uk/item_1261g_tropaeolum_majus_tip_top_apricot_seeds

Plum Cake. Family Favourite Recipes

These delicious little cakes travel well and are perfect for picnics and parties. We always make them if we are invited round to a friend’s house. They are quick and easy to make and really tasty.

INGREDIENTS

Makes 12

12 plums, stones removed and fruit chopped into chunks.

For the sponge:

85g (3oz )sugar

85g (3oz ) margarine or butter.( I use Lurpack which doesn’t contain palm oil.)

1 egg

113g (4oz) self raising flour

1 level teaspoon baking powder

1 tablespoon milk

1 teaspoon good quality vanilla extract

Few blanched almonds for the top.

METHOD

Cream together the sugar, margarine and egg with an electric hand whisk. Add the flour and baking powder and whisk. Add the milk and vanilla extract, and whisk.

Place the chopped plums in the base of a silicon cup cake mold which has 12 ‘cups.’

Top with the sponge mixture. It will be about one large heaped tablespoon per cup. Sprinkle blanched almonds on top.

Cook for approx 15 mins at 180C, 356F gas mark. They are cooked when a knife comes out clean from the sponge. Take csre not to burn the almonds.

Leave to cool in the trays. Use a pallet knife to remove them. Sprinkle with sugar. Serve warm or cold.

Can also be frozen on the day of baking.

Enjoy!

You might also like Plum Crumble : https://bramblegarden.com/2019/08/20/plum-crumble-family-favourite-recipes/

Please feel free to share this on any social media. Thank you.

Plum Crumble- Family Favourite Recipes

Crumbles are a simple family pudding which can be varied according to the fruits in season. At the moment, we have plums from our Victoria plum tree. We’ve filled the freezer and made jam. Here’s my favourite plum crumble, using a recipe that came from my grandmother.

BASIC CRUMBLE TOPPING

Ingredients:

225g (8oz) plain flour

150g (5oz) soft brown sugar

75g (3oz) butter

1 level teaspoon baking power

METHOD

Place all the ingredients in a food processor, or rub in with your fingertips, until combined.

You can freeze this mixture until needed, if required.

Sprinkle the mixture all over the fruit in a 1.75 litre (3 pint) pie dish, spreading it out with a fork.

Bake for 30-40 minutes or until the top is tinged with brown.

Oven temperature : 180C 350F gas mark 4

FRUIT SUGGESTIONS

Plum, Ginger and Almond : Add 1 teaspoon of powdered ginger to approx 900g plums cut in half with stones removed. Top the crumble mixture with a sprinkle of sliced almonds or chopped nuts. Take care not to burn the almonds.

Rhubarb and Ginger: 900g chopped rhubarb, 1 level teaspoon powdered ginger, 75g brown sugar.

Gooseberry: 900g fruit, topped and tailed. 6oz caster sugar.

Apple: 900g apples, 25g soft brown sugar, quarter teaspoon cloves, 1 level teaspoon ground cinnamon, 75g raisins. Cook all the ingredients in a saucepan until the apple is soft. Remove cloves and place apple mixture in a pie dish. Cover with the crumble topping.

Enjoy 😊

More fruit from the garden. Blueberries and blackberries. Can be added to apples for a delicious alternative crumble.

You might also like

https://bramblegarden.com/2017/08/22/peaches-and-plums-crumble-and-jam/

https://bramblegarden.com/2018/07/26/summer-fruit-harvest-and-making-garden-jam/

Summer Lemon Biscuits Recipe

If you were listening in to the radio for Garden Hour, these are the biscuits I took in for the team. I made the lemon and white chocolate version yesterday. Today I made them with dark chocolate. Delicious!

Recipes featured here use produce from my garden. I’m always looking for ways to use up my citrus fruit from the greenhouse. This is a favourite recipe. It only takes ten minutes to make. Perfect if friends turn up unexpected and you want to give them a quick home-made treat.

Ingredients

180g biscuits ( I’ve used home-made Scottish shortbread, but you can use any biscuits. Custard creams are delicious, as are chocolate bourbons.)

3 tbsp lemon curd. Home-made (recipe below) is totally delicious, but any will do.

100g best quality dark chocolate, or white chocolate.

Few bits of fine lemon peel for decoration

Recipe

Crush the biscuits in a food processor, or in a plastic bag, bashing them with a rolling pin.

Add the lemon curd and mix to combine.

Use a melon baller or a 7.5ml measuring scoop to form balls. Press them slightly while in the scoop so they hold together.

Tap out on to a tray covered with foil. Place in a fridge.

Melt the chocolate in a Pyrex bowl suspended over a pan of boiling water. Ensure the water doesn’t get into the chocolate mixture. Or melt in a microwave in several 10 second bursts. Take care not to over cook.

Drizzle the chocolate over the biscuits in long lines. Add some fine lemon peel to decorate. Return to the fridge to set.

Will keep in the fridge for 3 days. But they won’t last that long. They are truly delicious!

Lemon Curd Recipe

Makes 1.15kg

Ingredients

6-8 large lemons (unwaxed, organic, or home-grown)

225g butter

575g caster sugar

5 large eggs

Recipe

Grate the zest from the lemons on the finest setting. Squeeze the juice and strain into a jug. You will need 300ml of juice.

Cut the butter into small pieces and put into a glass bowl along with the sugar, zest and juice. Set over a pan of hot water and stir until the sugar has dissolved. The bottom of the bowl must not touch the water which must simmer and not boil.

Lightly beat the eggs in a bowl but don’t whisk them. Strain the eggs through a sieve into the lemon mixture. Simmer on a low heat, sitting continuously until the mixture thickens. Will take about 20 minutes. Do not allow to boil or it will curdle.

Pour into warmed sterilised jars. (pop the washed jars in an oven for 10 minutes until sterilised).

Place wax disk over the lemon curd ( wax -side down). Smooth down the disk to remove any air.

Cover with dampened cellophane circles, label and store in the fridge.

Makes a lovely filling for cakes and scones.

Can also be orange, lime or grapefruit curd.

Enjoy!

Mum’s Favourite Fruit Cake Recipe, with orange slices

If you were listening in to Gardens Hour today, this is the fruit cake we were eating in the studio. It’s a recipe from my Mum. You can put fresh fruit on top of the cake when you serve it. I put slices of mandarin orange on mine today. I’ve served it with slices of peach and pineapple too. Very moist and tasty. Can be served with cream or custard as a pudding, it is very versatile. Perfect for picnics too.

INGREDIENTS

285g SR flour

85g butter, softened

110g golden caster sugar

180g mixed dried fruit

1 tsp. mixed spice

1/2 tsp. bicarbonate of soda

1 egg

280ml milk

7″ round cake tin

METHOD

Mix flour and butter together. Add sugar, mixed fruit, spice and bicarbonate of soda. Mix well.

Beat egg and milk together. Mix in with dry ingredients.

Turn into a well-greased cake tin.

Cook at gas mark 4, 170C oven for 1 hr 15 minutes. Check after 1 hour and put foil on cake if it is getting too brown.

Citrus Trees Update

I’ve started to move my citrus fruit trees out of the greenhouse into the garden for the summer. I’ll start them off in a shady position until the plant cells have become accustomed to the outdoors. After about four days, you can gradually move them into full sun. Moving straight from greenhouse to bright sunshine can cause

leaf scorch.

Lemon Crunch Triangles – family Favourite recipes

If you were listening to Radio Leicester this week for the Gardens Hour, you will have heard us munching on Lemon Triangles. It’s a nice quick recipe that everyone seems to love. It keeps for a week in a tin, or can be frozen. But to be honest, it disappears quite fast in our house ( and at the radio station). Lemons come straight from my greenhouse. It’s been a good winter for them, with plenty continuing to grow and ripen. Now is the time to re-pot them or if they are in the maximum size pots, remove the top inch or so of soil and top dress them with fresh compost. Start to increase watering and add feed every time. I’m still battling scale insect. It’s a slow task of removing them with a washing up sponge and warm soapy water. I just turn on the radio and settle down to the task. At least it’s warm in the greenhouse. And the citrus flowers smell divine.

INGREDIENTS

175g butter or margarine

175g soft light brown sugar

175g self raising flour

2 medium eggs

Grated rind of 1 lemon

TOPPING

Juice of 1 lemon

100g caster sugar.

METHOD

Heat oven to 180C gas mark 4. Grease and line a 19cm x 29cm shallow tin.

  1. Melt butter and sugar together in a saucepan and stir to incorporate.
  2. Remove from heat and beat in the flour, rind and eggs using a wooden spoon, until smooth.
  3. Pour into the tin and bake for 25-30 minutes.
    Stand for a few minutes and then remove the grease proof paper. Return cake to the tin and cool slightly.
    Mix juice and sugar together and pour evenly over the cake. When cold, cut the cake into squares, and then halve to make triangles. Perfect for morning coffee, or afternoon tea.

I wrote about my citrus trees and greenhouse here https://bramblegarden.com/2019/02/02/six-on-saturday-photos-from-my-garden/.

Leek and Potato Pies -Veg from the Garden

I love the quiet time after Christmas. It’s so peaceful here. No rushing about trying to keep up with the world. I hold on to that feeling of calm for as long as I can. I’m reluctant to drive to the shops. So I look about the house and garden. Leeks and potatoes are plentiful, so I make one of my favourite recipes, Leek and Potato pie. They are easy to make, and it’s lovely to come indoors from a session in the garden and find tasty little pies for tea. Dashing about, dealing with shopping, parking and self service tills that never seem to work, can all wait for another day.

INGREDIENTS

A quantity of shortcrust pastry, or 2 rolls of filo or 2 packs puff pastry, rolled out and cut into approx 12cm squares.

800g potatoes, chopped into approx 2.5cm chunks

2 leeks

2 red onions

25g butter

1 heaped tbsp plain flour

200ml milk

130g cheddar cheese

Pinch of salt/black pepper

Optional. If you have them:

Pinch of paprika and cayenne pepper

Half tsp Lea and Perrins Worcestershire Sauce

Pinch of mustard powder

Chopped chives, sage, thyme, marjoram, parsley.

1 beaten egg for glazing

METHOD

Boil the potatoes until they are just cooked, but still slightly firm. Drain and set aside to cool.

Melt the butter and add the leeks and onions and cook gently until soft.

Add the flour and cook gently for 2 minutes, stirring the mixture so it doesn’t burn.

Remove from the heat and add a few tablespoons of the milk and stir well to incorporate. Add the rest of the milk, a bit at a time, stirring well.

Return to the heat and cook for a few minutes until the sauce thickens, stirring to prevent burning.

Remove from the heat while you grate the cheese.

Add the grated cheese, the seasoning and optional ingredients.

Gently fold the sauce mixture into the cooked potatoes.

Divide the mixture between the pastry squares. Transfer to a parchment-lined baking tray.

Pull the four corners inwards to meet in the centre, folding one corner over the other like closing an envelope. Pinch along the folds to hold the folds together. Some beaten egg will help the pastry to stick together.

Brush the pies with beaten egg.

Cook for 15 to 20 minutes, until the pastry is puffed and the filling is piping hot. The parcels may open up a little as they bake.

Sprinkle over some reserved fresh herbs.

TIP

Make picnic versions by using silicone muffin trays.

Vary the recipe by adding whatever vegetables you have in store. If you eat fish, you can add tuna. If you are vegan, use soya margarine, soya milk and brush the pies with almond milk. Add chestnut mushrooms and chopped nuts instead of cheese.

PASTRY RECIPE

300g plain flour

1tbsp or 15ml baking powder

150g butter or margarine

3-4tbsp or 45-60ml water.

METHOD

Put the flour and baking power in a basin. Rub in the fat until the mixture resembles fine breadcrumbs. Add sufficient water to give a soft but manageable dough.

Note: use warm water if using wholemeal flour.

The photo below shows filo pastry pies, made in muffin trays.

They don’t have to be perfect shapes. Enjoy!

Family Favourite Recipes- Ginger Clusters

Ingredients :

230g 8oz plain chocolate

60g 2oz raisins

1 tbsp rum (optional)

60g 2oz Stem ginger, finely chopped

method:

Melt 110g 4of of the chocolate in the microwave. Mix the raisins with the rum and ginger. Stir into the melted chocolate. Shape into small balls the size of a walnut. Leave to set on non stick paper. Melt remaining chocolate and dip the clusters in it. Keep in a cold place until required.

I’ve used Waitrose crystallised ginger and chocolate buttons from http://www.chocolate-alchemy.co.uk/ . These are very gingery. Adjust the amount of ginger to taste.

Family Favourite Recipes – Chocolate Marzipan Cherries.

When I started this blog, my intention was to write down all our family favourite recipes in one place. It occurred to me that our much loved recipes exist on tatty pieces of paper. My children might want to find Aunty Betty’s toffee apple recipe, or the Gimson Christmas trifle. Stained and ripped pieces of paper might be difficult to find. So recipes are deposited here for future reference. Today I’m sharing my home made cherry chocolate recipe that I make every year. It’s a money saving recipe if you use your own fruit. And it’s simple to make. Even little children can have a go.

Ingredients

Home grown cherries, preserved in brandy. Choose good quality fruit that is slightly under ripe. Only preserve the best fruit, and none that has any blemishes.

Or

200g glacé cherries

500g marzipan

200g good quality dark chocolate.

Method

Soak the glacé cherries in cherry brandy overnight. Drain and reserve the liquid for adding to cakes.

If using your own preserved cherries, drain and gently pat dry with a clean tea towel.

Break the block of marzipan into four, and microwave for a few seconds to soften.

Take tablespoons of marzipan (about 13g).

Roll into a ball, and then flatten to enclose a cherry. Roll gently in the palm of your hand to smooth the marzipan. Leave to dry for a few hours.

Melt the chocolate in the microwave. Drop each marzipan cherry into the chocolate and use a spoon to roll them about to coat.

Stand the chocolates on foil until set.

Keeps for about 1 week in a cool dry place. If you can resist them that long!

Enjoy 😊

I made mine in the summerhouse, with the radio on and sunshine streaming through the open doors. It’s amazingly mild for December. We’ve had 12C for days, although last night it was -2 and we woke to a frost.

Here’s the ingredients. It’s a really simple recipe. Wonderful if you have a cherry tree in the garden.

I used white marzipan, but you can use golden if you like.

Drop into the chocolate. Make sure you don’t get any water in the chocolate, or it will go dull.

They take about an hour to set. The recipe makes about 35 cherry chocolates. There’s enough marzipan and chocolate to make another 30 if you buy more cherries. Or make 30 almond marzipan chocolates.

Simply enclose one whole blanched almond in the marzipan as above, and coat in the chocolate. Delicious! You can also use whole Brazil nuts and use milk or plain chocolate.

How to Preserve Cherries

450g cherries

75g sugar

2 drops almond essence

600ml brandy.

Remove the cherry stalks and stones and prick all over with a sterilised needle or cocktail stick.

Layer the cherries with the sugar in a large sterilised preserving jar, fill to within 2.5cm of the top. Add almond essence.

Pour the brandy to cover the cherries. Seal the jar and shake well.

Keep in a cool, dark place for at least three months to allow the flavours to develop. Shake the jar from time to time.

Strain the cherries through a funnel lined with muslin. Put the cherry brandy into sterilised bottles to give as presents. Use the cherries in the chocolate marzipan recipe above, or in pastries, ice cream and other winter treats. Enjoy 😊