I was talking to my friend Emma some weeks ago about my blog and she said that she only hangs around on a blog if there is a video. It has taken many attempts to get myself set up. Mum and Dad brought me an early birthday gift of a tripod and the lovely Erik gave me a camera as a 29th anniversary gift.
YouTube channel set up, video edited and bingo you can see it below. I hope that this does not mean you’ll ignore my written ramblings though!
- 125g butter
- 100g dark brown sugar
- 4 tablespoons golden syrup
- 250g porridge oats
- 40g plump sultanas
- 40g chopped pecans
Pop the butter, sugar and golden syrup into a pan and gently heat until all combined, melted and glossy. As you stir see if you can feel any grittiness in the bottom of the pan, if so keep warming to fully disolve the sugar, but do not bring to a boil.
Add the porridge oats, sultanas and nuts. The sultanas I am using are from Waitrose and are exceptionally large and plump. If you cannot get these then ordinary ones will do, but soak them in hot black tea for 10 mins, then dry them off before adding to the mix. They will dry out a little as they cook, but soaking them ensures that they don’t become bullet like! The nuts are an optional extra – choose any nut you like, but don’t chop them too small, they are all about texture.
Empty the mix into a 20cm square tin, lined with baking parchment. Bake in 180C / 170 Fan / Gas 4 oven for 30 mins.
Once cooked, don’t lift the flapjack out as it will just crumble. Slice into 16 squares and leave to cool completely in the tin.
Once cooled you will need to re-cut the squares, they glue back together a little. You can stop at this point, they are delicious as they are, however I’m going that extra step, I’m adding chocolate.
Take some tempered chocolate, you could use dark, the bittersweet combo is good. I’m using milk, however for me white chocolate would be a step too far. Line a baking tray with confectioner’s plastic. TOP TIP. OK so I guess you don’t have any confectioner’s plastic, a layer of cling film would work. If you are using cling film then wipe the tray with a damp cloth, flatten out the film and the dampness will stop it wrinkling up or flying away.
Sit back and enjoy specially with a nice cuppa. I made these for Erik who was having a choir committee meeting and thankfully they left me one!