childhood

A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom

Easy treacle sponge

golden syrup

lemon

tbsp breadcrumb

pack butter, softened

golden caster sugar

eggs

self-raising flour

tbsp milk

Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.

Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums

Plum crumble

ripe cooking plums,

light brown sugar

orange

cinnamon

plain flour

butter

caster sugar

demerara sugar

ground almonds

Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.

Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.

Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

All the flavors you'd expect from this nostalgic treat.

Lunch Lady Square Pizza

all-purpose flour

dry milk powder

sugar

1 3/4-oz packet quick-rise yeast

salt

water

Tablespoons vegetable oil

lb Italian sausage

beef

12-oz pizza sauce

Italian seasoning

Pepper

oz mozzarella cheese

Preheat oven to 475˚F. Grease an 18”x13”x3/4" baking pan and line with parchment paper.

Microwave water for 30-60 seconds until just warm. Do not overheat. In a large mixing bowl combine flour, milk powder, sugar, yeast and salt. Add oil to warm water and stir, then add to flour mixture and stir just until dough forms.

Pour dough onto pan and allow to rest for 5 minutes before spreading dough to edges of pan. Make sure each corner is covered and that dough is an even thickness all around. Bake crust for 6-8 minutes.

While crust is baking brown sausage and ground beef over medium heat, breaking up the meat into as small of bits as possible with a spatula or spoon.

Top crust with pizza sauce and Italian seasoning and pepper. Add meat on top in an even layer. Sprinkle cheese on top of meat and return pizza to oven for 8-10 or until cheese is beginning to brown and bubble.

Slice into roughly 5”x6” rectangles and serve immediately.

Gluten-Free Date Fig Oat Bars – Plant-Based, Vegan Recipe

Mission figs (180 grams)

lemon juice

vanilla extract

oat flour (120 grams)

almond flour (96 grams)

cashews

dates (200 grams)

baking soda

rolled oats (10 grams)

walnuts (28 grams)

To make the Gluten-Free Date Fig Oat Bars:  Preheat your oven to 350F.  Line a square, 8x8 baking dish with parchment paper.

To make the Plant-Based Fig Filling:  In a small sauce pot, combine the dried figs and water.  Cover, bring to a boil, and reduce to simmer.  Simmer 10 minutes, until the dates are soft.  Transfer to a blender or food processor.  Puree with the lemon juice and vanilla.  While the figs simmer, you can make the crust and topping.

For the Gluten-Free Oat Crust: Combine all ingredients, except the water, in a food processor.  Puree until the dates are blended well into the flours.  Add the water, a couple tablespoons at a time, until the mixture comes together into a ball.  You may not use all the water, depending on how dry the dates are.  Transfer the crust to your pre-lined baking pan.

To make the Walnut Oat Topping:  Place the oats and walnuts in a food processor or food chopper.  Pulse a few times, until you have small, crumbly pieces.  Add 2 tablespoons of water and pulse another 3-5 times.  You want a crumbly consistency, with pea-sized clumps.

When the Fig filling is ready, spread into a single layer over the Gluten-Free Oat Crust.  Sprinkle on the Walnut Oat topping.   Place the Fig Bars in the oven and bake for 40-45 minutes, until golden brown on top.

Remove from the oven.  Let cool 10 minutes in the pan.  Remove from the pan and let cool completely before slicing.

Enjoy!

YUM, I overbaked these a little and next time I'll make them softer but still very yum. I think I'll also experiment with this crust for an apple pie :-)

Top 4 childhood recipes from across the web

The most viewed childhood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy treacle sponge

Plum crumble

Lunch Lady Square Pizza

Gluten-Free Date Fig Oat Bars – Pla...

Top 4 childhood recipes from across the web

The most viewed childhood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy treacle sponge

Plum crumble

Lunch Lady Square Pizza

Gluten-Free Date Fig Oat Bars – Pla...

The most viewed childhood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine