WHAT YOU WILL NEED :-
Baking tin 23 cm or 9" square by 5 cm or 2" deep.
INGREDIENTS to make about 18 bars :-
|
175 |
g |
6 |
oz |
butter or margarine |
||
|
140 |
g |
5 |
oz |
clear honey |
||
|
250 |
g |
9 |
oz |
demerara sugar |
||
|
350 |
g |
12 |
oz |
porridge oats |
||
|
1 |
teaspoon |
ground cinnamon |
||||
|
75 |
g |
3 |
oz |
pecan nuts or walnuts - chopped |
||
|
75 |
g |
3 |
oz |
dried mango or pineapple - chopped |
||
|
75 |
g |
3 |
oz |
dried apricots or cherries - chopped |
||
|
75 |
g |
3 |
oz |
raisins |
||
|
75 |
g |
3 |
oz |
pumpkin seeds |
||
|
50 |
g |
2 |
oz |
ground almonds |
||
|
50 |
g |
2 |
oz |
sesame seeds |
||
METHOD :-
Line the baking tin with greaseproof paper.
Melt the fat with the honey in a saucepan over a gentle heat.
Stir in the sugar and keep stirring until all the sugar is dissolved.
[ No gritty sound on the base of the saucepan. ]
Bring to the boil, and while stirring constantly, boil for 2 minutes, until thickened to a smooth caramel.
Chop the nuts and dried fruit into raisin-sized pieces.
Stir the remaining ingredients into the mixture until all thoroughly coated and combined.
Spoon the mixture into the lined baking tin and smooth the surface until even.
Bake at Gas Mark 5 / 375oF. / 190oC. (170oC. for fan oven) for 15 minutes until just beginning to colour at the edges.
Allow to cool, and loosen around the edges of the muesli to ensure it is not stuck to the tin.
When cool, freeze for 1 hour only.
[ This firms up the muesli to make it easier to cut. ]
Remove from freezer, turn the muesli out, and peel off the greaseproof paper.
Cut the muesli into squares or oblongs using a sharp knife.
Store in a plastic container.