Date & Apple Breakfast (cake)

 

 

OVEN: 180 deg.C or 350 deg. F - for approx 30 - 35 mins. till 'cake' is golden brown.

DRY INGREDIENTS:

6ozs. porridge oats (rolled oats) (175g)

2ozs. wholemeal flour (50g)

1 tsp. baking powder

(WET) INGREDIENTS:

4 ozs butter (or margerine) melted (125g)

4 ozs soft brown sugar (125g)

3 tablespns golden syrup

FILLING: 

8ozs. apple - dessert or cooking apple, cored, peeled and chopped (250g)

8ozs. de-stoned dates, chopped

both these can be chopped together in a food processor. 

Method:

Grease a small loaf tin.

1. Add the cooled liquid to the dry ingredients, and mix WELL with a wooden spoon.

2.  Place half of this oat mix (approx. 4 ozs) into the base of your tin - press down evenly

3. smooth the filling ingredients over next, and and place the remaining oat mix over the top - smooth nicely down, pressing gently.

4. Bake until golen brown. Cool, then cut into slices

 - it is also very nice eaten warm. 

this recipe is taken from The Apple Cookbook edited by Nicola Hill

 

(please note the photos are not taken by me but were downloaded from general images)