Portable Crumbles

I made these to take on our trip to Mull after Dad asked me to use up some cornflakes he didn't want, so they were a pretty spontaneous amalgamation of recipes I found from a quick Google. They were the surprise hit of the holiday and were the first tin to be emptied!

They're a lovely combination of a cornflake and oat crumbly shell encasing a sweet mouthful of fruity jam - they really are perfect for afternoon tea, but I think they'd be just as good with a healthy portion of custard too!

Cornflake and Oat Crumble Bakes

Cornflake and Oat Crumble Bakes

Makes 12, easy to double

Ingredients:

3oz butter

4oz plain flour

0.5tsp baking powder

2oz oats

2.5oz demerara sugar

2oz cornflakes (crushed)

6 heaped tsp jam (any fruit jam, marmalade or even lemon curd also works well)

12 hole bun tin

170oC/340oF/Gas mark 4 fan oven, 180oF/360oF/Gas mark 5 for all other ovens

Method:

1. Put the flour, baking powder and butter into a large bowl and run into breadcrumbs.
2. Add the sugar, oats and crushed cornflakes and mix well.
3. Thoroughly grease the bun tin.
4. Use your hands to compress a small handful of the oaty mixture into a disc and press it into one of the holes in the bun tin. Repeat until all 12 holes are filled and half of the oaty mixture remains in the bowl.
5. Place a headed tsp of the preserve of your choice into the middle of your 12 oaty discs.
6. Again use your hands to compress a handful of the oaty mixture into a disc and sandwich it over the preserve, in a lid-esque style, and seal the two together. Repeat for all 12 bun tin holes.
7. Bake in the middle of a preheated oven for 20 minutes, or until they’re a golden brown colour and you can hear the preserve inside bubbling.
8. Once cooked remove from the oven and leave to cool completely in the tin – it makes them an awful lot easier to remove! Once cooled remove and enjoy with a cuppa!

 They travel well, and will keep for up to a week in an air tight container.

I'll leave you with another picture of the beautiful Mull scenery!

Happy Baking!

The Baking Ginger xx

A view from Ulva

Ginger, Nut and Chocolate Slices from Mull

Thought I'd add some more recipes from my baking for Mull; this is a really simple no bake slice, if you're a big ginger fan (and who isn't?!) you can add diced preserved stem ginger for extra gingery-ness.

Gingery nutty goodness!

Ginger, Nut and Chocolate Slices

Makes 24

Ingredients:

6oz marg/butter

1.5tbsp syrup

1.5tbsp cocoa

1.5tbsp sugar

8oz chopped hazelnuts

8oz ginger nut biscuits

8oz white chocolate

Method:

1. Melt the marg, syrup, cocoa and sugar in a pan over a medium heat, stirring regularly – but don’t let the mixture boil.
2. Put the biscuits in a food bag and bash with a rolling pin (hold onto the opening of the bag, but don’t tie it up or it’ll pop and you’ll be in for a whole world of crumbs!). Bash until the biscuits are in fine crumbs.
3. Once the marg mixture has melted add your biscuit crumbs and the chopped hazelnuts. Stir until they’re all combined then tip into a greased and lined baking tin (approx. 8x12 in) and compress using the back of a dessert spoon. Make sure to get into the corners of the tin, go around the edges and get a flat top to your ginger, nut and chocolate mix.
4. Chill in the fridge (4 hours) or freezer (2 hours).
5. Once the base is chilled break the white chocolate into small pieces and microwave in a microwaveable container until the chocolate has melted (stir regularly to make sure your chocolate doesn’t burn).
6. Pour the white chocolate over the chilled base and smooth out using a palette knife. Chill in the fridge until the chocolate has set (approx. 4 hours).
7. Cut into 24 pieces – it’s very rich so you don’t need much, and enjoy! It’s lovely for elevenses with a strong coffee.

These are so easy, you can't not give them a go!

Happy Baking!

The Baking Ginger xx