I’d always been a flapjack fan before I got ill. Not those ulta sugary ones you can get in service stations and places like that, but good honest oat packed ones with lots of juicy sultanas and topped with delicious dark chocolate. So, I set about a new challenge to create a cake version. I’d seen a few basic flapjack cakes knocking around but they were just that – syrupy plain cakes with a few oats thrown in. Obviously I wanted to take it to the next level, and, of course, would have to actually eat a slice. Challenges galore! Anyway, I spent a morning playing around and came up with this. It tasted good to me and when mother tried some, and my stepdad, it was confirmed as a winner. So, it’s time to share it with the world. I hope you enjoy it – it’ll make the effort, and the emotional turmoil I went through, HIGHLY worth it. No pressure haha!!
200g unsalted butter or margarine
250g golden syrup
80g soft light brown sugar
250g self-raising flour
1 tsp cinnamon
200g plain/dark chocolate for the top of the cake
Pre-heat your oven to 170°C/325°F/Gas Mark 3
Grease the sides of a 20cm loose bottomed tin and line the base.
Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked. Pour the mixture into the prepared tin and pop it into the oven to bake for an hour or until a skewer comes out clean.
Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set.
Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way.