As I have previously mentioned (many times) I’m not much of a cake person. Actually that’s a lie, I love sponge; what I dislike is plain, dry cake disguised under an equal measure of icing. I think cupcakes look stunning, but I have yet to have one that doesn’t leave me feeling slightly off from a sugar high and wishing that I’d had a good slice of moist Madeira instead.
This is not to say that I don’t have a sweet tooth. Put a bar of dark chocolate in front of me and I’ll inhale it. I am a pudding girl. There are not many foods that can be accompanied with custard that I dislike.
I’m very lucky that I have found a wonderful boyfriend with the same sweet preferences as me, it’s my waist line is the unlucky one! Have any other food bloggers out there had issues with the weight gain that comes with eating the excess amounts of sweet treats that come with the ‘job’? Any tips to combat this would be greatly appreciated!
The thing is, I know the secret to weight loss, it’s not the atkins or southbeach diet, it’s eating less/better and exercising more. It really is as simple as that. You may not end up looking like a super model, but you will look and feel like the best version of you.
So that is my aim; I am forcing myself to take things slowly instead of leaping in headfirst and getting bored. I have found myself a running buddy (in fact she asked me!), I have found some dance classes I’m going to start in a few weeks when I’m used to running, and I am going to have a go at making some very-slightly-better-for-you recipes.
This in no way is going to become a ‘health’ blog, for anyone who is worried! And I really believe that if you want cake, eat cake, and that no amount of low fat or use of sweetener instead of sugar can substitute that. But if you can still make something packed with fruit that’s still tasty you’re on to a winner!
This recipe, though, filled with apple, probably can’t be counted as a healthy. So if you’re keeping an eye on your weight, just cut a smaller slice, and don’t judge yourself too harshly if you like it so much you go back for seconds!
adapted from Jamie Oliver’s Great Britain
makes 8 generous portions
3tbsp golden syrup
butter and flour to line the tin
2 eating apples
1 cooking apple
2tblsp brown sugar
60g caster sugar
Preheat the oven to 180C
Butter a pie dish and then coat in plain flour.
Melt the butter and golden syrup in a pan. When liquid mix in the oats. Pour the mixture into the prepared dish and flatten, pushing the mixture up the sides with a spatula to form a pie crust. Don’t worry this will shrink down in the oven, but you can push it back into shape when it’s still warm.
Bake for 25 minutes.
Whilst that is in the oven, peel, core and roughly chop the apples. Cook in a saucepan with the sugar, spice and half a cup of water until soft.
In a mixing bowl rub together the crumble ingredients until it forms a fine breadcrumb texture.
Remove the flapjack from the oven, reshape the flapjack into a pie crust if needed.
Pour off most of the apple liquid, retaining about a tbsp amount and put that and the apples onto the flapjack.
Cover with the crumble topping and bake for a further 25-30 minutes until brown.
Serve warm with custard.