STICKY CHICKEN
4 oz Butter
4 oz Light Brown Sugar
1 Tblsp. Golden Syrup
6 oz Porridge Oats
2 oz Chocolate Drops
2 oz Toasted Flaked Almond or Hazelnuts
11” x 7” Shallow Baking Tin
4 Chicken Leg Quarters
4 Tblsps. Olive Oil
Salt and Pepper
6 oz Sugar
9 Tblsps Water
1 Clove Garlic, peeled and crushed
1 level Tsp. Cinnamon
1 level Tsp. Ginger
Pinch of Ground Cloves
Pastry:
6 oz Plain Flour,
1 level Tspn. Cinnamon,
2 level Tsps. Baking Powder,
2 level Tblsps. Caster Sugar,
1 Egg
Filling:
1 lb Red Plums ( halved and stoned ),
.5 Pts. Soured Cream,
2 Egg Yolks,
1 oz Caster Sugar.
8” loose bottomed flan tin
Melt the butter then slowly stir in the sugar and syrup. Add the remaining ingredients and mix well. Spread into the greased tin. Bake for 30 minutes at Gas Mk 4/180C. Mark into squares but leave in the tin till cool.
Put the chicken in a roasting tin. Drizzle with oil and bake for 30 minutes at Gas Mk 6/ 200C. Dissolve the sugar in 6 Tblsps of the oil and boil until pale golden. Turn off the heat and add the rest of the water. It will splutter but stir continuously until you have a clear syrup, leave to cool and thicken, then add the remaining ingredients. Pour off the fat from the chicken and spoon the glaze over then roast for a further 30 minutes basting frequently.
To make the pastry put all the ingredients except the egg into a food processor and whiz for a minute. Beat the egg and add to the bowl and whiz briefly. Press into the base and sides of the flan tin. To make the filling arrange the plums cut side up in the bottom of the flan case. Beat the cream, egg yolks and sugar together then pour over the plums Bake in the oven for 50 to 55 minutes at Gas Mk 5/190 C.
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