This version of my popular flapjack was made especially for Cumbria Life Magazine and is perfect for a cold evening by the fire or a little treat whilst walking on the fells and is packed with the flavours of Cumbria’s most famous pudding.
To get that iconic taste I used dark brown sugar, black treacle and some dates! It’s really easy to make and tastes just like sticky toffee pudding!
I was so excited when I tasted this flapjack after it was baked as it tastes just like sticky toffee pudding - I was telling everyone about it as I was so impressed with myself and that doesn’t happen that often!!! I just knew I had created something special.
I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!! This recipe holds together perfectly and it is a nice soft flapjack.
To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment. Available on Amazon
In a medium sized pan melt the butter, dark brown sugar, caramel and black treacle on a very low heat until the sugar has melted.
Leave to cool slightly while you chop the dates and weigh out the oats into a large bowl.
Then add the cooled melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin and smooth/ flatten.
Finally bake for 20 minutes until the edges go slightly brown. It will set as it cools so don’t be tempted to cook any longer.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Sticky Toffee Flapjack
Sarah’s Servings: 12
Sarah's skill: Easy
Baking time: 20 minutes
Ingredients:
225g Butter
180g Dark brown sugar
150g Carnation caramel
65g Black treacle
375g Porridge oats
150g Chopped dates
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, dark brown sugar, caramel and black treacle on a very low heat until the sugar has melted. Leave to cool slightly.
Weigh the porridge oats and chopped dates into a large bowl.
Then add the cooled melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown - it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Equipment Used
Sarah’s extra slice……
Do not bake for more than 20 minutes.
You could add 75g of chopped nuts into the mixture for a bit of crunch if you wanted.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.
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