If like me you are a bit of a magpie and can’t resist all those foodie treats in pretty little tins that appear at this time of year, then now’s the time to make a bit of space in your store-cupboard. Sorting through mine last week I came across all sorts of odds and ends – a random assortment of nuts and seeds, a huge number of nearly empty jars of marmalade, a long forgotten chocolate spoon (!) and an assortment of dried and frozen fruit. So, out came the flapjack tin and 30 minutes later a gleaming tray of sticky loveliness was ready. This batch was shared with my amazingly talented choir mates – many of whom wanted the recipe – so this is for them …
Fruity Flapjack – Ingredients
- 9oz butter (or margarine – just not the low fat variety)
- 9oz soft brown sugar (muscovado, coconut or dark work well too)
- 15oz porridge oats
- 2 tablespoons of golden syrup, runny honey or marmalade
- anything you can find to add , eg dried fruit, nuts, seeds, dessicated coconut, chocolate chunks, fresh or frozen fruit (apples, figs and blackberries work especially well – bananas less so !)
Fruity Flapjack – Method
1. Line a 8″ square tin with greaseproof paper.
2. In a large pan melt together the butter, sugar and honey, syrup or marmalade until melted.
3. Add all the other ingredients and give it all a good stir – it’s a simple as that.
4. Bake at 160C fan for about 20-25 mins. I usually turn my around half way through baking. You want the top to be light brown and the edges a little crispy.
5. It’s best to score into slices while still a little warm. If you can wait for it to cool down before you tuck in all well and good – but if you’re like me you will just dive in when it’s still warm!!
PS Thanks goes to my big brother for this recipe