Me: Why do I have to wear a hat?
Nell: Poppy is wearing her chef’s hat.
Me: I know but I’m only watching and listening.
Nell: We don’t want your hair getting in the flapjack mixture.
Me: That’s a bit rich, Nell, coming from someone whose hair gets everywhere.
Nell: I shall ignore that. The list of ingredients are:
100g or 4oz Demerara sugar
100g or 4 oz butter
3 tablespoons/ 3 x 15ml of golden syrup
175g or 6 oz porridge oats
50g or 2 oz desiccated coconut
1 teaspoon/5ml of baking powder
1/2 teaspoon/2.5ml of salt
1 egg, beaten
Me: I’ll never remember that.
Nell: Just watch. Now Poppy has put the sugar, butter and golden syrup in a saucepan and is heating it gently until it melts.
Me: It already smells lovely.
Nell: No tasting. Poppy is now removing it from the heat and stirring in the other ingredients.
Me: I can’t remember what they are.
Nell: Just read our conversation later.
Nell: Poppy has a shallow greased square 20cm/8in baking tin and is pressing the mixture into it.
Me: That looks like fun.
Nell: She will now bake it in a moderate oven 180C/350F or Gas Mark 4 for approx 20 mins or until it is golden and firm to touch.
Me: So it could be 17 mins?
Nell: It could and oven temperatures vary. After approx 20 mins Poppy will remove it, leave it for 5 mins and cut it into squares. When it is completely cold it can be loosened with a palette knife and each square lifted out and served.
Me: It’s an awfully long time to wait.
Nell: Stop being impatient. I have some phone calls to make and Poppy will have a well earned cup of tea and rest her paws.
Me: What about me?
Nell: You go and write it all down. This recipe is to be shared with everyone. By the time you are done they will be ready.
Me: Yes. Sorry.