YUMMY PLUS RECIPES

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YUMMY GOLDEN SYRUP FLAPJACKS RECIPE | BBC GOOD FOOD



Yummy golden syrup flapjacks recipe | BBC Good Food image

Bake these 4-ingredient flapjacks – they're easy to make and ready in half an hour. Add chocolate drops, desiccated coconut or sultanas, if you like

Provided by Member recipe by Nicola J Little

Categories     Afternoon tea, Dessert, Treat

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes 12

Number Of Ingredients 4

250g jumbo porridge oats
125g butter, plus extra for the tin
125g light brown sugar
2-3 tbsp golden syrup (depending on how gooey you want it)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed – be careful not to overmix or the oats may lose their texture.
  • Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.

Nutrition Facts : Calories 212 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium

CHOCOLATE YULE LOG RECIPE | BBC GOOD FOOD



Chocolate yule log recipe | BBC Good Food image

Here's a Christmas treat the kids will enjoy helping to make. With an unusual minty filling, this chocolate log (or bûche de Noël) makes an impressive festive dessert

Provided by Sara Buenfeld

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 12

3 eggs
85g golden caster sugar
85g plain flour (minus 2 tbsp)
2 tbsp cocoa powder
½ tsp baking powder
50g butter, plus extra for the tin
140g dark chocolate , broken into squares
1 tbsp golden syrup
284ml pot double cream
200g icing sugar, sifted
2-3 extra strong mints, crushed (optional)
icing sugar and holly sprigs to decorate - ensure you remove the berries before serving

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
  • Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
  • Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  • To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
  • Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
  • Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Nutrition Facts : Calories 552 calories, FatContent 32 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 54 grams sugar, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

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