Life-sustaining Flapjack

This flapjack recipe has got to be the best!  Given to me by Anne-Marie, then cook at Canterbury Cathedral Choir House, where my son was a chorister, it is designed to ensure full stomachs for the choirboys during their demanding schedule.     I've tweaked the recipe slightly, including dried cranberries and pumpkin seeds, and this has become a stalwart of any TA weekend and exercise.    It has, quite literally, got us up and down mountains!     The youngest person to cook this recipe is Noah, at the grand old age of 3, so what's stopping you???

Choir House Flapjack

6oz brown sugar

2tbs golden syrup

6oz butter

9oz porridge oats

3oz plain flour (you can substitute rice flour for gluten-free)

4oz raisins

(I usually add a good handful pumpkin seeds and dried cranberries)

Place sugar, syrup, butter and raisins into a pan and melt together.  Stir in dry ingredients and mix well.  Press the mixture into a lined baking sheet (8” square tin).  Bake in oven at gas 5 (180 deg C) for approx 20 minutes until golden brown (watch carefully, as they will go black while your back is turned!).  Cut into squares immediately and then leave to cool.

This recipe is also in my cookbook "Kate's Puddings - the Cookbook of the Blog" which can be ordered off eBay or my website www.katespuddings.co.uk