Thank you for the message of support on my last post. I'm sorry about the rant, it was a bad day yesterday and I just needed to let off a bit of steam. I spoke to some of my nice neighbours A & P this morning who told me that the fence is not a permanent one but something temporary until the rest of the work has been done. I do hope so because this was what greeted me yesterday, after the hordes of people had gone, and I went out to have a look at what they had put in place of the post and rail fence they ripped down.
Note the very attractive slope of the fence, the wonderful gap next to the wall and the extremely useful HUGE gap between the end of the fence and my gatepost! Such a professional job ..... NOT!!! I have no idea what their plans for this particular fence is are but I am sincerely hoping that A & P are right and that this is just a temporary measure.
So, today, after all the stress of yesterday, I was really craving something sweet. I'm on a very tight budget again this month, particularly as I have had to give up my market stall, so, I hunted through the cupboard to see what I had to make some cakes or cookies with. Lurking right at the back of the cupboard, there was a 1kg bag of porridge oats and a bag of very hard, lumpy, supposedly "soft" dark brown sugar. Who knows how long they've been in there but, never one to throw something away unless it's absolutely necessary, I immediately thought of flapjack. Deliciously sticky, oaty goodness to help relieve the stress of the weekend.
I have no idea where I originally got this recipe, it's been written in my note book for years so here is is, in case you have a craving for flapjack :-) I will post some pictures after they are cooked and chopped into slices if I remember.
175 grams butter
175 grams soft brown sugar
1 tablespoon golden syrup
250 grams porridge oats
Preheat oven to 150C. Lightly grease a 20cm baking tin.
In a large pan, melt together the butter, sugar & syrup, while stirring. When melted, remove from the heat and stir in the porridge oats.
Pour into tin and smooth the surface with a spoon. Bake for 35-40 mins or until the edges are brown and the surface has turned golden.
Place the tin on a wire rack. Cut into squares after 10 minutes, but leave to cool completely before removing from the tin.