Sometimes creating that one nostalgic dish is what you need. A flapjack takes us back to our school fayre days, which may I add was a very long time ago, but it is a sweet memory. If it’s not the school fayre, its the school dining hall, but here it was doused in custard. Our flapjacks have changed a bit since primary school and they have evolved into a sophisticated favourite of ours. Instead of just a plain ol’flapjack we like to opt for one with a fancy topping!
Here is what you’ll need:
- 150 grams golden syrup
- 1 tablespoon honey
- 200 grams butter
- 350 grams rolled oats
- 60 grams soft brown sugar
To make the base: Preheat the oven to 150°C and grease an 9 inch baking pan.
In a food processor, pulse oats and brown sugar for a few seconds, to rough the oats up a bit. Set this mixture aside.
In a large saucepan, warm the golden syrup, butter and honey over low heat, whisking all the while until well combined. Add in the oat mixture and mix thoroughly.
Pack the mixture evenly into your pan and bake for about 20 minutes until golden. As soon as you take it out of the oven, gently pack it down again with the back of a spoon, then leave in the tin to firm up and cool completely.
- 60 grams soft dark brown sugar
- 130 ml whipping cream
- 60 grams room temperature butter
- 35 grams pumpkin seeds
- 45 grams dark chocolate chips
- 35 grams shelled pistachios
- 35 grams slivered almonds
- 1 tube of Wild Cornwall Autumn Infusion, contents gently crushed
To make the topping: Place the cream and dark brown sugar in a heavy-bottomed saucepan and put over low heat, stirring to dissolve the sugar. Once the sugar is dissolved, increase the heat to medium and bring the mixture to a gentle boil. Keep gently whisking, and boil for about 5 minutes you’re looking for it to thicken up and turn to a rich golden brown – don’t let it burn!
Remove from heat and add the butter, stirring until it’s melted and combined. Let this cool for 1 minute, then pour over the flapjack base and spread evenly with a spoon. While it’s still warm, sprinkle the Wild Cornwall Autumn Infusions tube, nuts, chocolate, and pumpkin seeds evenly over top.
Allow to cool completely, then cut into squares or rectangles and pour a hot cup of tea, or a flute of champagne and enjoy.