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Raspberry, Blackberry and Apple Flapjacks


    • 100g Blackberries, rinsed
    • 50g Raspberries, rinsed
    • 50g Caster Sugar
    • 360g Unsalted Butter
    • 350g Demerara Sugar
    • 550g Porridge Oats
    • 200g Rolled Oats
    • 2 Tablespoons Water
    • 300ml Golden Syrup
    • 100g Bramley Apple, peeled and grated

Step 1

1. Place the blackberries, raspberries and caster sugar in a small saucepan and put over a gentle heat. Allow the berries to soften and simmer until a thick syrup forms. Remove from heat and set aside to cool.

Step 2

2. Preheat the oven to 170°C, or Gas Mark 3. Prepare a 24cm square dish by greasing and lining with baking parchment.

Step 3

3. Place the butter, demerara sugar, water, and golden syrup in a large heavy based saucepan and heat gently. Allow the butter to melt and the sugar to dissolve.

Step 4

4. Remove the butter mixture from the heat and add the porridge oats and rolled oats. Mix thoroughly until well combined.

Step 5

5. Spoon half the mixture into the prepared dish. Spread evenly with the back of a spoon and ensure the mixture is level throughout the dish.

Step 6

6. Spread the blackberry syrup over the oats and spread evenly. Grate the apple directly over the blackberry syrup. Add the remaining flapjack mixture and distribute evenly.

Step 7

7. Bake for approximately 30-40 minutes until the top of the flapjack is a rich, golden colour. Once cooled, remove from the dish and cut into portions.