Food porn: gooey gorgeous flapjack

How’s about that for some gorgeous gooey flapjack?

Marks and Spencer eat your heart out!

Working the late shift at the Western Morning News I get there at about 3pm, by which point of the day most souls on the day shift there are dead eyed mannequins. So yesterday, having exercised already and being bored, I decided to do something about it – fill their arteries with sugar.

You may remember (come on!) that a while ago I reviewed a cookbook by Devonian writer Miranda Gardiner. Her book, Teaching Dad to Cook Flapjack starts, conveniently, with a dead easy recipe for flapjack. So I whipped it off the shelf and got to it. It was very simple, very quick and very good.

I varied from the recipe slightly – I used a dish deeper and more square than the recipe called for. The result was a good one – the deeper thickness of oats and sugar meant to heat had to work harder to penetrate. So while the top was all golden as it should have been, the bottom was still moist and sticky. It meant that after people had helped themselves, there were little bits to come back and hoover up.

I tell you something, there are fewer things finer with a cup of good tea than a chunk, and it was a chunk, of sticky indulgent flapjack. Get cooking!

Ingredients:

500g Porridge oats
300g butter
340g castor sugar
4 tbsp golden syrup
200ml condensed milk

Method:

Pre-heat oven to 160C
Either line a 30cm by 20cm oven-proof dish with cooking parchment or grease the same dish with butter

Over a medium heat, melt the butter in a heavy saucepan with the sugar and golden syrup.
Once thoroughly melted and mixed, add the condensed milk and remove from the heat.
Add the oats and stir together until a stick mess.
Transfer the mixture to the dish and roughly flatten (it will level in the over)
Cook in the pre-heated oven for 15 – 20 minutes, or until the top is golden brown at the edges, or all over depending on how you like it.

Leave it to cool for a while and then cut into squares.

Brew a nice cuppa and enjoy with a slice of the flapjack.

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2 Comments on “Food porn: gooey gorgeous flapjack”

  1. Choclette Says:

    Looks delicious – sitting at home feeling unwell and sorry for myself and wishing someone would put a lump of that in front of me with a nice cup of tea. My only quibble is, where’s the chocolate, it’s National Chocolate Week?


    • Ha, I decided against chocolate – making flapjack was an achievement enough for me. But the original Miranda Gardiner recipe does suggest piping chocolate onto the top.


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