Sugar and Snow.

I was on a train last night for one hour. It started in London, Victoria. As the train continued through Gatwick you could see the snow falling heavily and settling thickly.

It carried on and on and when I got off the train it was so deep, and as we walked back to his house it was still snowing. All night and all of today it snowed, so we put on our warm clothes and I borrowed wellies and a hat and we went to the park! We met boys sister and niece to play in the snow. We sat on top of a giant snowball. We met a larger than life Homer Simpson, complete with beer bottle. We saw a huge swan. Cold and wintry we came home and made these:




This recipe is nothing new. It's not exciting. And you all have this recipe in your cookbooks. But it reminds me of being a child. Sitting on the backdoor step with my father eating crumbs from the baking tray. Rushing home and finding two saucers waiting for me; one filled with perfect flapjacks, one piled with crummies and chunks which fell.

6oz butter
6oz light brown sugar
2 tablespoons golden syrup
10- 12 oz oats

Melt the butter in a deep saucepan. Add the light brown sugar and golden syrup, and keep stirring until the butter and sugar have melted. Add the oats- it should be slightly wet but thick enough that all of the oats are covered and glue together. Heat the oven to 180c and grease a tin with butter. Spread the oats mix with a spatula to the edge of the tray. Use a fairly shallow baking tray. Bake in the oven for around 20 minutes, until golden brown. Take out of the oven and score into small rectangles with a knife. Once cooled take out of the tray with a spatula and leave to cool on a wire rack. Serve either with a hot cup of chocolate or with an ice cold cola. Your choice.



And I also came up with a new resolution today:

To buy the Waitrose Food Illustrated every month. It really is that brilliant.