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.
