Chef Tutor Paul Johnson’s latest apprentice presents tasty teatime treats that are perfect for an autumn afternoon - and they smell delicious too!
Baking at The Chefs’ School at the Viaduct café has gone from strength to strength over the past year.
And with the addition of every new apprentice a new style and personality is bought to every bake.
This week I would like to introduce Charlotte Clayton, 17, the latest addition to our brigade.
As she has been with us for a few weeks now I asked her to talk a little bit about her favourite recipe.
“My favorite recipe so far is the Chocolate Orange Flapjack as they are bursting with so many flavours and textures.
“My favourite part of making them (apart from tucking into a big slice with a cup of tea) is the smell that radiates from the oven when they are baking.
“I have played around with the recipe and have discovered that by adding some chunks of white chocolate to the mix before baking the flapjacks are even more delicious.”
Charlotte is absolutely right, orange and chocolate is a match made in heaven and with all the flavours and textures that are already present in this bake, this addition brings it all together perfectly. You can also use melted white or dark chocolate to drizzle over the top of your flapjacks when they are cooled for the perfect decoration that will impress anyone choosing to enjoy these flavorsome treats.
(This recipe makes 10 pieces)
zest of 1 small orange
125g unsalted butter
125g caster sugar
90g golden syrup
215g porridge oats
1 tablespoon sunflower seeds
1 tablespoon fine shred orange marmalade
1 dessertspoon water
- baking tin 20 x 28 mm – greased
- microplane grater
- medium saucepan
- wooden spoon
- small saucepan
- pastry brush
How to make it
1. Heat the oven to 180°C/ Gas Mark 4. In a medium pan, place the orange zest with the butter, sugar and syrup and heat gently until the butter has melted.
2. Remove from the heat and add the oats and stir together with a wooden spoon.
3. Turn the mixture into the greased baking tin. Spread it out with the back of a tablespoon. Sprinkle with sunflower seeds. Bake in the oven for 25-30 minutes until golden-brown. Mark into 10 pieces and allow to cool.
4. In a small saucepan, melt the marmalade and water over a gentle heat to make a syrup.
5. Brush the marmalade glaze over the flapjack and cut into 10 pieces.
Use a microplane grater to zest the orange finely.
It is easier to cut the flapjack whilst it is still warm.
What’s on at the Cooking School
October 22 - FAMILY CHEFS’ CLUB – come with your 8-16 year old to get cooking together at half term (£55 for 2 people)
October 24 - JUNIOR CHEFS’ CLUB – a half term treat for 8-12 year olds who want to learn new skills (£45)
October 26 - BRITISH BAKING WITH A TWIST – Learn to bake beautiful and surprising cakes from a Dragons’ Den star baker (£145)
November 14 & 21 -FRENCH PATISSERIE MASTERCLASS – perfect your Mille Feuille and Pithivier with our master baker (£75 for 2 nights)
November 20 - WINTER WARMERS - cook hearty winter dishes to perfection on our midweek evening course.