Sometimes I’m in a café or I pass a patisserie and catch a glimpse of something yummy looking. I don’t necessarily know what it is but the image of it inspires me to make something based on that glimpse. I recently saw a flapjack style thing in a nice café in Oxford ‘The Missing Bean’ which had two layers of flapjack with a fruit jammy centre. So, continuing the theme of how to use the endless raisins, currants, sultanas, etc from making a Christmas cake I have done a recipe for oaty shortbread sultana crumble. It’s a working title!
Prep time: 10 mins
Cook time: 30 mins
What you need…
100g brown and white sugar
200g mix of sultanas, currants and raisins
1 tea bag (I used Lady Grey but use whatever you like)
What to do…
1. Heat the oven to 180C.
2. Boil a kettle and put the mix of raisins and sultanas in a bowl.
3. Make a cup of tea then pour the tea onto the fruity mix so the fruit can rehydrate and swell (otherwise it burns easily in the oven).
4. While the fruit is soaking put the butter, flour and sugar in a bowl and mix with your fingers until it reaches a breadcrumb consistency.
5. Line a 20cm x 20cm (or thereabouts) baking tin with greaseproof paper and press half the mixture evenly into the base of the tin. This will be the shortbread part.
6. Put the shortbread in the oven and bake for 10 mins.
7. Whilst the shortbread is baking add 50g oats to the remainder of the mixture in the bowl and blend squishing the oats in with your fingers a bit.
8. Drain the fruity mix in a sieve (I recommend drinking the now fruity tea – delish!) and pour the fruity mix evenly on top of the shortbread. Then sprinkle the crumble mix on top and some brown sugar on top of that.
9. Put the tin back in the oven and bake for 20 mins or so until the top is lightly browned.
10. Cut into squares and serve.
p.s. Another recipe to use up excess Christmas cake ingredients: Brussels Sprouts, Mackerel and Candied Citrus Peel