Tag: demerara sugar

Crunchy peanut butter flapjack

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Makes: 20
Prep time: 15 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

A wholesome bake with a touch of naughtiness and a sweet nutty flavour. Deliciously sticky and quick to make, these tasty flapjacks make the perfect afternoon tea treat. You can also use smooth peanut butter if preferred

Ingredients

300g butter or margarine
200g demerara sugar
100g golden syrup
100g crunchy peanut butter
450g porridge oats
1tsp vanilla extra
Icing sugar to dust

That’s goodtoknow

Try adding a handful of chocolate chips or some sultanas to the mixture with the oats for extra sweetness.

Method

Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Grease and line a 30 x 20cm rectangular cake tin with baking parchment.
Melt the butter in a large saucepan then add the sugar, syrup and peanut butter and stir over a low heat until smooth.
Remove from the heat and stir in the oats and vanilla and mix well. Pile into the tin and pack down well. Bake for 25 mins until lightly golden. Cool for 10 mins before marking into 20 bars using a sharp knife. Leave to cool completely before removing from the tin.
To serve, dust lightly with icing sugar. Store in an airtight container for up to a week.

By Kathryn Hawkins

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Baked apples with crumble topping

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Baked apples are a classic way to use up seasonal Bramley apples. The addition of the crumble topping gives the soft, sweet apples a nice crunch. Spiced with cinnamon, this is a great combination of two childhood puds. Perfect served with a dollop of vanilla ice cream or splash of custard

Serves: 6
Prep time: 15 mins
Cooking time: 1 hr
Total time: 1 hr 15 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

If you don’t like raisins, try stuffing the apples with dried dates for an extra sticky sweet hit

Ingredients

6 eating apples, cored
50g sultanas
1tsp cinnamon
3tbsp plain flour
4tbsp demerara sugar
60g, hazlenuts
50g butter

Method

Preheat the oven to 200°C/Fan 180°C/gas mark 4.
Put the apples into a baking dish.
Mix together the sultanas and cinnamon and sprinkle into the apple holes. Pour a little cold water around the apples and bake for 30 minutes, until the skin is loose.
Put the flour, sugar and hazlenuts into a food processor and whizz until the nuts are coarse. Add the butter and whizz again until the mixture resembles breadcrumbs.
When the apples are ready, sprinkle with the crumble mix, pressing down. Bake again for 30 minutes.

By Anna Berrill

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Mary Berry’s mincemeat bread and butter pudding

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This comfort food pudding is wonderful at any time of the year – not just at Christmas!

That’s goodtoknow

It is essential to make this in a shallow dish so that you get maximum crunchy top. It rises like a souffle, so serve it at once straight from the oven.

Ingredients

50g (2 oz) ready-to-eat dried apricots
2 tbsp brandy or rum
12 thin slices white bread, buttered
1 x 450g (1lb) jar luxury mincemeat
50g (2 oz) caster sugar
3 large eggs
300ml (½ pint) double cream
1 tsp vanilla extract
150ml (¼ pint) milk
1 tbsp demerara sugar

Method

Well-butter a 28cm (11in) fairly shallow round china ovenproof dish. Preheat the oven to 180ºC/Fan 160ºC/Gas Mark 4.
Snip the apricots into smallish pieces and soak in the brandy or rum whilst making the pudding.
Make sandwiches of the bread using the mincemeat, but don’t fill right to the edges because these are trimmed off. Cut off the crusts and cut each sandwich diagonally into four. Arrange the sandwich triangles across the dish, slightly overlapping.
Beat together the caster sugar, eggs, cream and vanilla extract. Stir in the milk.
Scatter the apricots over the bread. Gradually pour over the cream mixture, making sure all the bread is coated. If you have time, leave the pudding to stand for 30-60 minutes (to allow the bread to absorb the liquid, so it becomes light and crisp during cooking). If you have no time, don’t worry – you can still bake it straightaway.
Sprinkle the demerara sugar over the top of the pudding, and bake in the preheated oven for about 40 minutes until well-risen, crisp and golden. Serve warm with creme fraiche or cream.

Top tip: It is essential to make this in a shallow dish so that you get maximum crunchy top. It rises like a souffle, so serve it at once straight from the oven.Mary Berry’s Christmas Collection is available from Amazon, RRP £16.99.Win Mary Berry cook books

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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