One of my housemates had her belated birthday party on Friday night. I baked some cupcakes for it, taken from The Hummingbird Bakery cookbook.
They went down very well and still had some left the next day for a sugary hangover fix :-)
So, my housemate made muesli bars and I have said that I will write about her take on the recipe. So we both really enjoyed them but her problem with the recipe is that they came out quite syrupy and didn't hold together too well. These bars are just fridge bars but my housemate said that next time it'll probably be worth cooking them like flapjacks rather than fridge bars so they hold together better. However, even if they may have been a tad too syrupy, it tasted great in the bars along with yummy coconut, cornflakes and dried fruit.
Here is the recipe from The Hummingbird Bakery Cookbook: (again, not claiming that it's my own!)
Ingredients:
325g unsalted butter
240ml golden syrup
250g soft light brown sugar
250g rolled oats
200g desiccated coconut
125g apricots
60g dried dates
135g cornflakes
135g sunflower seeds
60g dried cranberries
125g shelled walnuts, chopped
125g raisins
AND - a 33 x 23 x 5cm baking tray, lined with greaseproof paper
Makes around 12 portions
Put the butter, golden syrup and sugar in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.
Put the oats, coconut, apricots, dates, cornflakes, sunflower seeds, cranberries, walnuts and raisins in a large bowl and stir with a wooden spoon until everything is throughly mixed. Pour in the butter mixture and mix throughly until everything is well mixed and the dry ingredients are evenly dispersed.
Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more. Leave to cool, the refrigerate overnight. (or alternatively - try it in the oven, on 200c for 20 minutes!)
Happy baking!
Love FF x
