I love a splash of pink in summer - it makes me think of pink hydrangeas, falling blossom and pink lemonade! Wearing and baking flashes of pink today, my home-spun ways were exposed this afternoon when colleagues found out that not only did I make a strawberry traybake last night but my full circle skirt was home sewn. #Twee #dork.
The pattern used for the skirt was Vogue's V8602. It was as the name suggests, it was very easy. The only tricky bit was inserting the zip, I also adjusted the pattern and shortened the length for mine. The fabric was found on Ebay from the same seller who sold the paisley cotton I used for my robe.
Heat oven to 180 degrees c. Butter a medium sized tray.
Put the following in your food blender and mix until it forms a rough crumble.
150g self-raising flour
100g porridge oats
200g butter, diced
280g golden granulated sugar
50g ground almonds
Put 85 grams of this aside before you add 2 medium eggs and pulse until roughly mixed. Remove blade and finish mixing with a wooden spoon, don't worry about making it smooth. Line the baking tray with the mixture.
Clean the blender and load with a punnet of strawberries. Once blended pour over mix in tray.
Take the 85g mix that was put to one side earlier and add 100g porridge. Melt butter with 1 tablespoon of runny honey in a saucepan and add the dry mixture to the pan. Mix together over a gentle heat, then remove and spread over the traybake.
Put in the oven for 45 minutes. And voila! Delicious with a cup of English Breakfast tea.