2021 Fashion On The Ration Challenge

Laura_Elsewhere

We buy the great big tins of Lyle's Golden Syrup, and use it for making Rice Krispie Cakes, which we both love... 

I grew up with it on porridge in winter (big tip re porridge: make it up the night before, just water and porridge oats, and bring it to the boil, put he lid on and turn it off and leave it overnight; Next morning you only need to heat it (microwave will do), and hey presto, no lumps, lovely flavour... dirt cheap! 

And it's good in Anzac biscuits...

And I love it with butter soaking into hot crumpets...

Oh, and you can dribble it over a plate of fresh snow and pop it in the freezer and you get nice chewy-toffee-frozen-syrup-sweets...  (thank you, Laura Ingalls Wilder with your maple syrup version described so well!)

florianatwobob

Golden syrup used to go in flapjacks when I was little. 

Laura_Elsewhere

florianatwobob said:

Golden syrup used to go in flapjacks when I was little. 

I very very very rarely make flapjacks because I am capable of eating the entire batch in one go...

florianatwobob

Laura_Elsewhere said:

florianatwobob said:

Golden syrup used to go in flapjacks when I was little. 

I very very very rarely make flapjacks because I am capable of eating the entire batch in one go...

You’re not alone. I was altogether far too excited when I re-found the recipe from my childhood in one of my mum’s recipe books! 

Cherryfudge

I know there's a war on, ladies, but I'm scandalised that no one's remembered Treacle Tart! Preferably with custard.

TwibbleDee

Flapjacks and pancakes are used interchangeably here.  Is there a difference?  I’ll have to figure out how to make whatever I make gluten-free (for pies, I can use a crust already made; for cookies and cakes, I can generally swap out the flours;  breads get a bit more interesting).  I’ve been considering trying to make a steamed pudding, but need to do more research on how that would work out gluten-free.

Laura_Elsewhere

TwibbleDee said:

Flapjacks and pancakes are used interchangeably here.  Is there a difference?  I’ll have to figure out how to make whatever I make gluten-free 

Wow, a huge difference, like the difference between, say, steak and soup…!

pancakes in Britain are made in a flat frying pan in the hob using a runny batter of flour and eggs and milk, like French crêpes.

Flapjacks are made in a tray baked in the oven, made of oats and butter and golden syrup.

I had no idea they are the same thing in the States!

If you can get oats that are not processed in a gluten-containing factory, then most (not all) gluten-free diets are fine with British flapjacks…

florianatwobob

@TwibbleDee can I suggest you Google  Becky Excell? I’ve just been on her blog and she has a gf recipe for English flapjacks,  all her recipes are gluten free (and many can be converted to dairy free or low FODMAP) and she uses both metric measurements and cups. 

She’s a bit of a star in the UK coeliac/GF world and her food tastes like real food. My sister and I made her Black Forest Gateau. It was a little wonky 😂 but tasted wonderful 

CAFCGirl

Oh the great debate of flapjacks versus pancakes versus crepes LOL

I had this with an American friend after a lengthy confusing messenger chat where both of us were convinced the other had lost their marbles when discussing flapjack/pancake/crepe toppings.

It wasnt until we started sharing pictures that we both understood that they require a little translation....

Golden Syrup - I think I've only ever used it in porridge and cheesecake - but that one was only because I ran out of sugar by quite a large amount (foolishly thinking I had another pack in the cupboard)

No coupons to report but I was gifted a few bits of clothing, 3 tshirts and 2 pairs of skinny jogging bottoms. 2 tshirts are not for me so they'll get donated. The rest makes for very good indoor clothes for the winter.

I finished my tie dye shirt and managed to use the new craft machine, make a vinyl, mirror it and get it attached to said tshirt. I love it! Not bad for a give it a bash attempt. Now I'm wanting a nicer tshirt/long sleeve top to attempt it on again

PipneyJane

@TwibbleDee I had the same problem with terminology re pancakes and flapjacks, since Australia follows America in that terminology.  Here is my English Flapjack recipe:-

English Flapjacks

Ingredients

6oz/175g oats
4oz/100g butter 
6 tablespoons soft dark muscovardo sugar (Molasses sugar)
1 tablespoon golden syrup OR maple sugar

Method

1. Preheat the oven to 180C (350F).  Line a 15cm x 25cm (6 inch x 10 inch) lasagne dish with a non-stick liner.
2.  Over a low heat, melt the butter in a medium sized saucepan.  Switch off the heat and stir in the sugar and golden syrup/maple syrup, until melted.  Fold through the oats and continue stirring until all are well coated.
3. Tip into your prepared dish and smooth out until flat and even.
4. Pop in the oven and bake at 180C (350F) for 20 minutes.
5. Remove from the oven and score into 10-12 bars.  Do not tip out until cold.
6. When cold, either lift out the liner and place on a chopping board or cover the baking dish with the chopping board and flip them over then peel off the liner.  Break into the pre-scored bars and eat/store in the fridge.

Points to note:

• I prefer making these with maple syrup.
• The original recipe says to grease the baking tray (no mention of lining it), but when I did that it always stuck like concrete.
• The reason I suggest lifting out onto a chopping board is the bottom of the liner will be greasy.
• This recipe doubles up really well.  I normally make double.
• You can make flapjack in muffin cups.  The quantity above makes 6.  Bake for 12 minutes instead of 20.

Hope you feel better soon.  Have you done a COVID test?  The reason I’m asking is that, when I had it in December 2019, it primarily attacked my vocal chords, so most symptoms were in my throat.  Hope you don’t have it.

- Pip