This recipe comes from an extremely ratty cook book I own, The Beachport pony club family favourites.
It's from the eighties I guess, and I picked it up in reasonable condition from a garage sale eons ago. It's been well used in that time and hasn't fared well. I still make recipes from it, like this oat slice.
To be honest, its the first time I've made this particular slice. I usually make a chocolate slice from this book, everyone loves it. With the second week of school about to begin, I got my bake on because the cupboard was bare. It had all the ingredients for this one, so I went with it.
The recipe was supplied by Elaine Marshall. It's a good'un.
Oat Slice
120 grams butter
2 cups rolled oats
1 dessertspoon golden syrup
1 small cup coconut
1 small cup sugar
Melt butter, golden syrup and sugar in a saucepan. Combine dry ingredients in a bowl and pour in the melted butter mix.
Stir well until combined.
Spoon mixture into a greased and lined slice tray, and smooth out.
Bake at 170 degrees for 25-30 minutes.
Slice into squares when still warm.
I let it cool in the tin, then melted 100 grams of chocolate in the microwave. I then drizzled the melted chocolate over the top of the cut slice.
These should be called McFatty Fat cakes. Or Mudguts Muffintops. They are so good, and I ate too many *hangs head in shame*. My name is Alicia, and I am a chocoholic. As I've aged my preference has shifted to dark chocolate, probably why I love these so much.
Mud cake muffins sounds much better.
If you're a recovering chocoholic, I suggest you call your support person. You're going to need them. With almost a whole block of wonderful dark chocolate, these muffins are irresistable.
Mud cake muffins
175 grams butter
175 grams dark chocolate, broken up
1 cup firmly packed brown sugar
3 eggs, beaten
1 tsp vanilla
1 cup plain flour, sifted with the cocoa
2 Tablespoons cocoa
1/4 cup milk
Preheat oven to 180 degrees.
Melt butter and chocolate in the microwave on 50% for 30 second increments, or in a saucepan on a medium heat.
Place chocolate mixture in a large mixing bowl.
Add sugar and stir to dissolve the sugar to get out any lumps.
Add eggs and vanilla and beat well.
Stir in flour and cocoa, then the milk.
Place cases into a 12 hole muffin tin. Fill* cases with cake mixture and bake for 25 minutes.
I've frosted with chocolate buttercream icing and sprinkles.
*This recipe uses plain flour so the cakes will not rise in the paper cases.
Try some green icing and christmas themed sprinkles to bring these into the christmas season. (I know I may just get Batman slapped for even mentioning the C word in November)
It will be here all too soon and I am in no way prepared. What I do know, after hosting the family last year, and travelling the year before, I just want to relax and let the holidays just float by, as much as possible. No stress. NO commitments. We'll see how that pans out!
Linking with Ann for Things I know.
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