So I haven’t been at home much recently for cooking or writing purposes. Most recently - visiting a friend in Oxfordshire...
Yesterday, we were on an autumnal walk, picking up dry leaves for her 19 month old twin boys to scrunch.
The boys were peering out of their double buggy and I was full of the joys of autumn when in with the leaves (and a mini “I’m almost two” tantrum-ette) we found a hedgehog.
Very over excited we were immediately overcome with the warm and fuzzies and were mid-way through planning a rescue mission thanks to the local hedgehog hospital within walking distance…
Then the practicalities waded in - how the hell do you even go about picking one up? And aren’t they supposed to be flea-ridden and rabid? And finally, sadly - Ummm… is it actually even alive?! Yes, after closer scrutiny we discovered we had very almost rescued a (very dead it turns out) hedgehog… Not the idealistic autumnal day planned but never mind!
Anyway – on a happier and more appetizing note, my leftover lemon curd... I decided that swirling it through an oatmeal blondie was the way to go. The recipe could do with a bit of tweaking but turned out remarkably well considering it was a first attempt. The creamy oats and tangy lemon is a winner in my book!
Preheat oven to 180°C. Grease and line your baking tin (the one I used was approximately 8x15”.
Cream together the sugars with the butter then add the eggs and mix.
Grad add the flour, raising agents, salt and 1 ½ cups of the oats and mix. Swirl through half the lemon curd and spoon into the prepared tin. Smooth the top of the mixture and dollop over the rest of the lemon curd.
Sprinkle with the remaining ½ cup of oats and bake approximately 30 minutes until golden brown (check with a skewer after 25 minutes to gauge how fast it’s cooking – you want it to have a fudgey texture like a brownie).
Cool the blondie in the tin for another half hour then cool it the rest of the way on a wire rack. Cut into small squares and eat!
Oatmeal and Lemon Curd Blondies: (fills 8x15” tin)
1 cup white sugar
1 cup demerera sugar
125g butter, softened
2 cups self-raising flour
1tsp baking powder
1tsp bicarbonate of soda
2 cups porridge oats
5tbsp lemon curd