OFM editor Allan Jenkins joins film-maker Howard Sooley on a fishing boat pilgrimage to the Lagavulin distillery on the Hebridean island of Islay The pla...
Sunday, 28 November 2010
This was to be my first entry to a monthly challenge for 'We Should Cocoa' November's challenge set by Chele at Chocolate Teapot Every challenge is chocolate but every month another ingredient is given and we have to conjure up something yummy. I did say was to be my first entry. Unfortunately I have just discovered I am late. I hope Choclette and Chele will forgive me. I have had a terrible month. My 90yr old Mother in law had a massive heart attack. She is as tough as old boots and thankfully is making a wonderful recovery. That said I have been run off my feet looking after her and as I look after my two grandchildren as well the kitchen has only briefly seen me throwing something together something very quickly for an evening meal. However, I have succeeded in organising things fairly well and today is mine. So with apologies for my late entry here is my submission. These don't look as wonderful as they taste. I based the recipe on Vi's Oaties which is lovely in itself and wonderful recipe to have a fiddle with. These were chewy with just the right amount of crunch The caramel in them was divine. With thanks to the Choclette and Chele. for a great idea.
Chocolate Caramel Oaties
4 oz/100g self raising flour
4oz/100g porridge oats
½ level teaspoon bicarbonate of soda
4oz/100g butter or margarine
4oz/100g soft brown sugar
2 rounded tablespoon carnation caramel/dulce de leche
4oz/100grams dark chocolate broken into small pieces or chocolate chips
Heat the oven to gas mark 4 or 180 c
Grease two large baking tray with butter or margarine.
Mix flour, oats, and bicarbonate of soda together in a bowl put to one side.
Put margarine or butter, sugar and caramel in a saucepan and heat on a low heat until butter and sugar are just melted, stir occasionally, take off heat and stir in the oat mix and chocolate. Beat well with a wooden spoon.
Scoop dessert spoons of mixture up and make into ball shapes and place on a greased baking tray when the tray is full slightly flatten the balls out with the back of the dessert spoon.
Cook in the oven for 15 minutes, when ready remove from the oven and leave to cool on the baking sheet for 5 mins before moving onto a wire rack.
Repeat and do the same until all the mixture has been used up.