Sunday, February 14, 2010

BLUEBERRY AND APRICOT FLAPJACK PUDDING


For the flapjack lover, flapjacks scattered over a fruit based pudding, instead of the usual crumble mix, is a wonderful thing.

I used a mixture of small rolled oats, and added some jumbo oats for texture, the mix worked perfectly. Fresh apricots and blueberries would have been wonderful, but we are still waiting for summer to come and therefore, a tin of drained canned apricots and frozen blueberries were used.

This pudding isn't really a looker when it's served up and perhaps it would be best to cook it in small individual dishes. To be honest, it looked like a nervous breakdown on a plate when I served it up and to make matters worse, I topped it with a dollop of creme fraiche which my husband said just added to it's misery. It made us laugh though, which can only be a good thing.

Moving on from looks, the pudding is amazing, the apricot and blueberry combo is perfect, and the buttery, crispy oat topping on this occasion, left crumble in the shade.

Serves: 4 people

You will need: 75g butter, 75g golden syrup, 45g oats, 45g jumbo oats, a tin of drained apricots quartered, 100g frozen or fresh blueberries, 1 tablespoon light muscovado sugar.

1. Preheat the oven to 180°C Fan/200°C/Gas 6.
2. Gently melt the butter in a small pan with the syrup and then fold in the oats.
3. Arrange the apricots and blueberries in the base of a small shallow ovenproof dish.
4. Sprinkle the fruit with the sugar and then scatter over the flapjack mixture allowing some of the fruit to show through. Bake for 30 minutes until the top is golden and crusty.
5. Serve warm or cold.

FLAPJACKS


Preheat the oven to Fan 160°C/180°C/Gas 4. Line a 23cm square tin with baking parchment.

1. Gently melt 240g salted butter with 180g demerara sugar and 6 tablespoons golden syrup over a medium heat.
2. Stir in 350g rolled oats.
3. Put the mixture into the tin and press down. Bake for 20 minutes.
4. Leave to cool and cut into squares.


The oats used in the above recipes were supplied by Mornflake, who have brought out some new products for 2010 including, Mornflake Utterly Apple Oat Crisp Clusters, Lyles Golden Syrup Granola, Oatbran Flakes with Sultanas & Apple, Toasted Oatbran, Ready Steady Oats and Superfast Oats with added Wheat Bran.

Mornflake have recently been championed in the Guild of Fine Food's Great Taste Awards for its range of Extra Crispy Mueslis.

You can read more about Mornflake and their product range by visiting their website.

Thank you to Mornflake and Kate.

13 comments :

Kath said...

Well I think your flapjack crumble looks very delicious and I am very glad it lifted itself out of its misery by tasting delicious.

Lucie said...

Looks delicious Margaret, wholesome too - what could be better.

Janice said...

Looks delicious Margaret.

Beth said...

I love this idea. I've just discovered Mornflake - they do great oats

The Caked Crusader said...

The word 'flapjack' always excites me as I can't help but drool over the chewy oaty goodness! This looks divine!

Sophie said...

Waw,...the flapjacks pudding looks great & those flapjacks look excellent too,...

MMMMMMMMM,...

I just gave you an AWARD!!! Yeah!!!

Come over& pick it up!!! Congrats!

Jan said...

Looks great Maggie - I love that first picture.

Maria♥ said...

I love the look and sound of blueberry and apricot flapjack pudding, great combo of flavours and textures!

Those flapjacks look delish too.

Maria
x

LexEat! said...

I love cooking anything sweet with oats - and your flapjacks look gorgeous!

Nicisme said...

A great comfort dessert, love anything with oats in!

Juliana said...

Margaret, sounds and looks tasty...like the combination of apricot and blueberries.

pigpigscorner said...

Great use of oats! I love oats but have never heard of mornflake.

Heavenly Housewife said...

This really looks wonderful. I happen to have a lot of oats in my pantry that could be put to use :D
*kisses* HH

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