I was at a friends house and we had this flapjack. One piece led to another with us all commenting how delicious it was. She was eventually persuaded to divulge the family recipe and although mine was slightly different it went down as well and did not last long in our house.
1lb Oats mixture with nuts and sultanas (I used a mix of 70% jumbo and porridge oats; with dried cranberries and apricots rather than nuts)
1/2lb butter or margarine
1/2lb Muscovado Sugar (I actually used a bit less as I am not keen on very sweet things)
4 tablespoons Golden Syrup
2 heaped teaspoons of Baking Powder
2 heaped teaspoons of Dry Ground Ginger
Melt the butter gently, adding the golden syrup and sugar allow to cool slightly
Mix all the dry ingredient together.
Add the dry mix to the butter and mix well so that all the oats and fruit are well coated.
Lay the mix in a buttered tin or on grease proof paper and put in a pre-heated oven at
for 25 minutes
When the flapjack turns a golden brown but is still soft to the touch (beware sugar content is really hot) take it from the oven and allow to cool. It will harden once cooled. Score the portion sizes out and once cooled leave in the fridge before cutting it up.
We like our flapjack gooey and soft but if you cook it slightly longer it will cool much harder.
Enjoy and there are so many variations to this let me know what your family love best.
This weekend why not try this wonderful pear and ginger crumble for the family or if you have friends coming round. It is easy and any crumble goes down really well.
I rarely cook puddings as none of us in the family really eat them, but I do try on a Sunday or if I am entertaining to do something. I was given a set of terracotta stone dishes that are perfect for single portion puds or starters and so I have made these as individuals but they would work just as well in one dish.
Small piece of ginger – chopped into very small cubes
Couple of eating apples – peeled and cored
3 large desert pears
Butter – not straight from the fridge
The amount of butter /flour and sugar will depend on how many you are cooking for and how much they like crumble. In my family (2 adults, 2 teenage boys and a hungry 9 year old) they most definitely prefer crumble to the fruit so I have used 3oz of butter / sugar and 6oz flour with a large mummy sized handful of oats for crunch.
I make the ginger juice first by putting the boiling water over the ginger and brown sugar and keep boiling. I think you are supposed to throw away the ginger and just use the juice but I add plenty of water then boil for a long while to soften the ginger.
When most of the juice has evaporated I then add the apple first and as it softens add the pear followed by a sprinkling more of brown sugar.
Once the fruit has softened but still kept some shape take it from the heat and lay in a layer in dishes. Allow it to cool.
In the meantime make the crumble by mixing the butter and flour by hand. When it resembles breadcrumbs add the sugar and stir gently by hand. Add the handful of oats and stir again.
Top the fruit and cook in a medium oven till browned on top.
Serve with cream, ice cream or custard then sit back and listen to their ooohs and aahhhs of pleasure as they tuck in.
Have a go and spoil them this weekend. Tell me how you get on
read my trials and tribulation on my other blog at Tiggy Hayes.