4 Oct 2009


Mornflakes have sent me some of their oat based cereals and asked if I would do a posting using some of their products.

The weather will soon be turning colder and we can now turn our thoughts to eating porridge for breakfast and also making a few recipes using oats.

It's a great time of the year to make Apple and Blackberry Crumble and as I have been given lots of wild blackberries, I couldn't think of a better way to use some of them.

The crumble was made in the usual way but I added about three tablespoons of oats to the topping, along with some demerara sugar, to give extra crunch. I lightly toasted some flaked almonds in a pan, and sprinkled them over the crumble once it had cooled down a little. A dusting of icing sugar and then a few raspberries from my garden for decoration.

Blackberry and Apple Cranachan to use up some more of these delicious wild blackberries and also for some indulgence.

I also chose to make Anzac biscuits because I had some fresh desiccated coconut in the freezer and I am trying to make room now for my Christmas baking. Also, I can't remember the last time I made biscuits!

I have mentioned in the past about making desiccated and shredded coconut, but making your own is so much better than the coconut you buy in a packet. It's definitely something to make on a rainy day though.


Serves 6
3 large cooking apples, 2 to 3 tablespoons sugar, 1 tablespoon water, 200g blackberries(fresh or frozen).

For the crumble topping: 175g plain white flour, 75g butter, 75g Demerara sugar, 3 tablespoons of oats.

1. Heat the oven to 180°C/160°C/fan 350/Gas 4.
2. Place the apples, sugar and water in a saucepan and cook over a gentle heat, stirring from time to time, for 10 minutes until the apples soften and become pulpy.
3. Place the cooked apples in a large ovenproof dish to cool and sprinkle over the blackberries.
4. Rub the flour and butter together, until large flakes form, stir in the oats and demerara sugar.
5. Top the apples and blackberries with the crumble and bake for 30 to 45 minutes.
6. Toast a handful of flaked almonds and sprinkle over the cooked crumble. Decorate with more blackberries or some raspberries, if you like.


Serves: 4 people

You will need: 50g butter, 75g rolled oats, 50g caster sugar, 50ml whipping cream, 115g Greek yogurt, 2 tablespoons each of honey, whisky and light muscovado sugar, 200g blackberries, 2 granny smith apples, peeled, cored and sliced, Creme de mure or creme de cassis to drizzle.

1. Melt half the butter in a small pan, add the oats and cook for 1 minute, then add half the caster sugar. Stir for 4-5 minutes until the oats are lightly caramelised, then tip onto a piece of baking paper and leave to cool.
2. Lightly whip the cream, then fold in the yogurt, honey, whisky, muscovado sugar and oats. Stir in the blackberries (set a few aside to decorate), crushing them slightly.
3. In a pan, melt the remaining butter and saute the apples for 3-4 minutes. When the apples begin to soften, add the remaining caster sugar and cook until caramelised. Put on one side to cool.
4. Layer up the cream and oats with the apples in 4 glasses. Top with the reserved blackberries and drizzle with a little cassis.


Makes 20

You will need: 85g porridge oats, 85g desiccated coconut, 100g plain flour, 100g caster sugar, 100g butter plus extra butter for greasing, 1 tablespoon golden syrup, 1 tsp bicarbonate of soda.

1. Heat the oven to 180°C/fan 160°C/Gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to to 2 tablespoons of boiling water, then stir into the golden syrup and butter mixture.
2. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
3. Put dessertspoonfuls of the mixture on to buttered baking sheets about 2.5cm apart to allow room for spreading. Bake in batches for 8-10 minutes until golden.