I have been knitting but really, lace looks nothing but a mess till it's blocked. I'm into the second repeat of the first lace chart on the Brangian shawl. I'm using the Jamaica 50/50 silk /merino mix from Lush yarns and it's coming along nicely. Ailsa's second offering from the Japanese themed yarn club arrived here the other day. I forgot to take a photo of it. It's beautiful, 50/50 merino/silk too. It's a gorgeous colour as I wrote to her. It's a mix of a watermelon and deeper red. I don't know what I'll make with it yet but it will need to be extra good to match the yarn.
We hardly ever eat a second course here. We may have an entrée and then a main dish, but it's usually just a main dish with very many vegetables which we all enjoy. However, since the weather turned cooler, one or other of us has wistfully mentioned "just a little bit of something sweet, perhaps." The other night we opened DIL's mum's panforte which she makes every year. We've only just finished the one made for Christmas 2008. It keeps really well, is very rich and we serve a piece occasionally, just a bit bigger than a small square of chocolate. Such a tiny piece is all that is needed. However, we were all longing for something sweet the other night, so we opened the latest one.
It was very cold and wet here last night. Potato bake went well with sausages, but son wanted something else more and made strong hints about golden syrup tart. Nostalgia for childhood. There must be something about golden syrup which seems to evoke memories for many people.
I grew up in a family where mum stayed at home and dad worked. He was a primary school teacher at a time when teachers were really very poorly paid here. There were three children. I was often sick and in hospital and there were many medical expenses. However, we always had plenty of food, nothing fancy, and usually quite healthy. Lots of homegrown vegetables too and some fruit, both from the garden too in summer. Looking back I see my mum really managed very well at the time.
This tart was a favourite dessert. Super easy, at least for me to make. I rarely make pastry these days, I use the frozen packets. Mum made really good pastry, hers at the time was made with clarified dripping from the roasts.
Heat oven till fairly hot. Line pie dish with pastry. Sprinkle rolled oats, the proper sort, not the instant stuff, over the pastry. Don't make the layer too thick or the syrup won't penetrate it all. Spoon golden syrup over the oats and bake in a hottish oven till pastry is well browned. Oh, it's essential to decorate the edges with the back of a fork pressed into the pastry. The tart won't taste quite right unless you do this! LOL.