International Home-made Hobnob Day

January 10th 2010 was International Home-made Hobnob Day, as designated by my friend Steph and warmly embraced by at least 200 other people, according to the Facebook page. Of course I had to do my bit and introduce the good people of Fort Worth to hobnobs. So I made a batch to take to church on Saturday evening. They vanished remarkably quickly and cemented my reputation as church baker (acquired after attending only four services). In fact it's a ridiculously easy recipe and I heartily encourage you all to make your own.

Here's the recipe:

Recipe (makes 30 - 45 depending on size - I usually aim for 35ish):

Ingredients:

8oz/225g self raising flour

8oz/225g sugar

8oz/225g porridge oats

8oz/225g margarine/butter

1tbsp golden syrup

1tbsp hot water

1/2 tsp bicarbonate of soda

Method:

- Mix flour, oats and sugar in a bowl

- In a pan, melt margarine, syrup and water

- When melted, stir in bic soda and then add to dry mix

- Mix well, then make smallish balls and put on greased tray and flatten slightly

- Bake at 180 deg c for 15 mins til golden, then cool on the tray

- Eat/share/post as required!

And here's the finished result:

Comments

Steph said…

Woohoo! Fantastic! We gave out 300 odd on Stokes Croft - was lovely to brighten up some people's days!

10 January 2010 at 15:14

Mr White Watson of Bakewell

Once upon a time, back in 1795 or so, lived a man who was always asking questions. The kind of questions like, "Why is glass transparent?" or "Why do fruit trees grow better in that place than in this place?" or "What does the earth look like underneath the surface?" This last question was one that he was particularly interested in, and he went so far as to work out what the rock layers looked like where he lived, and draw little pictures of them. Now he was a marble sculptor by trade (as well as fossil hunter, mineral seller, and a few other things) so he thought it would be even better to make his little pictures in stone. That way he could represent the layers using the actual rocks they were composed of. Over the course of his lifetime he made almost 100 of these tablets, as he called them. Then he died. And no one else was quite as interested in all those rocks and minerals as he was. His collection was sold off, bit by bit, and the table...

Baby Language

For some reason baby equipment is an area in which American English differs markedly from British English. As well as learning how to care for a baby, we had to learn a whole new vocabulary! Fortunately we are now fluently bilingual, and I have compiled a handy US-UK baby dictionary for you. Diaper n. Nappy Mom says if you can read this change my diaper. The first time you change one of these you will be all thumbs and stick the little adhesive tabs to yourself, the baby and probably the changing mat before you get them where they ought to go. A few years later you will be able to lasso a running toddler and change them before they even know what's happened (yes, I have seen it done). You will also get through more diapers than you ever thought possible, creating scary amounts of expense and waste. Hence we are now mostly using: Cloth diaper n. Reusable nappy Cool baby. No longer those terry squares, the main drawback is that there are now so many types it can be qu...

Speedy Steamed Pudding

One of the highlights of being in catered halls for a couple of years at university was the sponge puddings. Great big sheets of chocolate or vanilla sponge, carved into hefty blocks and doused with thick custard. The main courses were edible at best, but those puddings would fill you up for a week. Good solid puddings, whether baked, steamed or boiled, have been a mainstay of English cooking for centuries. Something about the cold, damp, dark winters inspired British cooks to endless variations on suet, jam, currants, custard and other comforting ingredients. Once I left the nurturing environs of my parents' house and university halls, pudding stopped being an everyday affair and became a more haphazard, if-I-feel-like-making-any event. And steamed puddings especially, with their two hours over simmering water, don't really lend themselves to spur of the moment dessert-making. However, technology has moved on since those first days of puddings. I'd been vaguely ...

Martha's Marvellous Munchies

Search This Blog