Oatmeal Caramelitas

Ingredients:
375ml porridge oats
125ml dark brown sugar
250ml flour 
5ml bicarbonate of soda
180g cold butter
125ml caramel topping
30ml flour 
125ml chopped pecans
125ml semi sweet or milk chocolate chips

Method:
Preheat your oven to 180˚C. 

Combine oats, flour, brown sugar and bicarbonate of soda. Using a pastry blender cut butter into dry mix until the butter pieces are small.  If you don't have a pastry blender you can use a fork or your fingers, as long as you don't overwork the butter and make it warm.

Line an 8 x 8 inch (or 9x9) baking dish with parchment paper.  I cut my 15" wide paper in half and laid one piece one way and the other piece the other.  

Press all but 1 cup of the mix into the bottom of the pan. Bake for 15 to 17 minutes or until it is golden brown. 

Mix together flour and caramel topping. Stir until smooth. The flour will help thicken the caramel as it bakes. 

Mix together chocolate chips, nuts, and rest of the dry oat mixture. 

Drizzle caramel onto the bottom layer. Spread carefully until it is close to the edges.  Sprinkle on the chocolate chip nut mixture.  Spread on evenly. Pressing just a little bit. 

Bake for 15 to 17 minutes or until golden brown. Cool completely before cutting.  If you are impatient as I was you can put it in the fridge to cool it faster. 

Caramel Milk Tart

Ingredients:
250 g Tennis biscuits, finely crushed
200 g butter, melted
1,5 litres milk
200 g sugar
3 eggs
100 g flour
100 g cornflour
10 ml (2 t) vanilla essence
50 g butter
extra 250 ml (1 c) milk
1 box (90 g) caramel instant pudding
250 ml (1 c) cream
1 can (360 g) caramel condensed milk
1 slab (90 g) milk chocolate

Method:

Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. Chill until needed.
In a large microwave-proof bowl heat 1 litre (4 c) of the milk with the sugar for 10 min.
In a separate bowl beat the eggs, remaining 500 ml (2 c) milk, flour, cornflour and vanilla essence until smooth.
Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.
Whisk the extra milk and instant pudding together. In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.
When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture. Grate the chocolate over and refrigerate overnight.

Rhubarb Crumble With Butterscotch Cream

Ingredients:
For the Crumble...
800g rhubarb trimmed weight
200g plain flour plus 30ml
200g light muscovado sugar
100g ground almonds
175g butter, chilled and diced
15ml white sugar

For the Butterscotch Cream...
200g creme fraiche
100g Nestle caramel

Method:
Preheat the oven to 200C
Cut the rhubarb into 3cm lengths.
Toss the rhubarb in a bowl with 30ml flour and 100g muscovado sugar.
Arrange over the base of a shallow 30cm capacity ovenproof dish.
Place flour, ground almonds and remaining muscovado sugar in the bowl of a food processor with the butter and blitz until the mixture starts to cling together, taking care to stop before it turns into a dough.
Scatter this mixture over the fruit and top this with the white sugar.
Bake for 35-40 minutes until the top is golden and crisp and juices are bubbling up at the sides.
Remove and leave the crumble to cool for 20-30 minutes.
Blend the creme fraiche with the caramel and serve spooned over the crumble.