What better way to count down and kick off the Christmas season than with a fresh batch of recipes! As of today we have exactly 10 days until Christmas Eve and family and friends should be pouring into your home very soon! Personally, I feel better having ready-to-eat treats and inviting beverages ready and on hand around this time. I plan on making yummy shortbread for my brother and sister-in-law as soon as they arrive in town. Long car and plane rides make for rumbling tummies! Stay tuned for daily suggestions and recipe sharing!
150g (5oz) Hamlyns Scottish Porridge Oats
150g (5oz) plain flour
½ level tsp salt
1 level tsp cinnamon
3 tsps ground ginger
175g (6oz) dark soft brown sugar
175g (6oz) treacle
110g (4oz) margarine
50g (2oz) almonds or walnuts chopped
110g (4oz sultanas)
150ml (¼ pint) milk
2 rounded tsps baking powder
Sift the flour, salt, spice and raising agent into a bowl. Mix in the oats and sugar. Warm the treacle and margarine together. Make a well in the centre of the dry ingredients. Mix in the warmed ingredients and beaten eggs and beat for 2 minutes. Stir in the milk, fruit and nuts and place mixture in a lined 18cm (7") square cake tin or a 1kg (2lb) loaf tin. Bake at 160ºC/350ºF/ Gas 4 for 1¼ to 1½ hours. Cover after 1 hour cooking time. Cut into slices and serve buttered.
Serve this sweet delight with a steaming Hot Toddy!