The blog has become quite a foodie one recently as I seem to have done quite a bit of baking both with and without Andrew, and of course there was the Shrove Tuesday pancake fest! Last week we went to our local National Trust house and gardens, Anglesey Abbey, for the umpteenth time since we’ve lived here. We never tire of its beautiful gardens, where Andrew can run around or ride his bike, and the spacious cafe never fails to entice us in for a cuppa and cake. It wouldn’t be a NT location without a gorgeous selection of cakes – the only trouble is you have to decide which one, and that inevitably leads to me holding up the queue of other cake pilgrims awaiting their turn to deliberate as I um and err and um again and err a bit more! And I can’t forget the kids’ play table, a veritable treasure trove of books, toys, crayons and other random paraphernalia that keeps Andrew amused for hours, and there are even two, count them TWO, toy Brum cars from his favourite TV programme.
After much deliberation, last week I went for a Bakewell flapjack as my cake. It was, as you might guess, a cross between a Bakewell tart and a flapjack – a pastry base with jam on, but for the filling there was an almond flavoured flapjack instead of an almond flavoured sponge. I wasn’t disappointed, it was amazing (not that a NT cake has ever failed to deliver for me). So this week, instead of baking one of my usual flapjack recipes (blogged about here and here) to replenish my snack box – all in the name of breastfeeding of course – I made my own Bakewell flapjack inspired by the NT one. The base is a basic crunchy suet pastry, which I filled with strawberry jam and almond flapjack. It was simple to make and turned out really well; dare I say it, was good enough to rival the one that inspired it. Not that I’m planning on competing with the NT – I would surely fail.
Here’s the recipe if you fancy having a go yourself…..
- 100g self-raising flour
- 50g vegetable suet
- cold water
- 90g margarine
- 90g sugar
- 3 tbsp honey
- 120g oats
- 2 tsp almond essence
- Pre-heat the oven to 180 C (fan) and prepare a round cake tin or tart dish by greasing it.
- First make the pastry, by mixing the flour and suet together in a bowl, then add some cold water, a little at a time, until the mixture comes together into a dough ball.
- Roll the dough out on a lightly floured surface to just a bit bigger than your tin/dish, and put the dough circle into the tin/dish, pressing it into the corner where base meets side.
- Spoon some jam onto the base and spread around until evenly distributed and generously thick.
- Then make a start on the flapjack, by melting the margarine, sugar and honey in the microwave.
- Add the oats and almond essence and stir until well combined.
- Pour the flapjack mix onto the base and spread around until it’s all covered.
- Bake in the oven for about 20-25 minutes until golden brown.
- Remove from the oven and leave to cool before cutting into slices.