I was flicking through some blogs when I came across the The Pink Whisk, started by Ruth Clemens when she was a contestant in the very first series of The Great British Bake Off back in 2010. Ruth came second. Her blog is full of lovely recipes and ideas for baking. I really enjoyed looking at it.
I decided I’d try her chocolate flapjack recipe – although the condensed milk made me remember all those desserts I had when I was little, which consisted of fruit out of tins with condensed milk. Does anybody else remember tinned pineapple chunks – or cherries with condensed milk? I’m not sure anybody eats these now, although you can still buy tinned fruit!
Anyway – here’s the recipe. Ruth suggests an 8-inch by 8-inch tin, but I used one measuring 8 inches by 13.5 inches. I did cook them for more than the 20 minutes she suggested. I cooked them for another 15 minutes, as the golden syrup was still bubbling away in the tin. They came out quite chewy so I think next time I might just cook them for 10 minutes more, rather than 15 minutes more. But they were really lovely and with the chocolate on top tasted yummy. As usual I decided to use a mixture of milk and plain chocolate as I don’t like the bitterness of all dark chocolate, but use whatever you prefer.
- 225g caster sugar
- 4 tbsps (80g) golden syrup
- 250g butter
- 200g condensed milk
- 450g rolled oats
- 250g dark chocolate
- 25g butter
- Preheat the oven to 160c(fan)/180c/Gas Mark 4.
- Line an 8" x 13.5" tin with baking paper.
- Melt together the butter, caster sugar and golden syrup – just heating it gently until the butter has melted and you can’t feel the grains of sugar in it. You’ll need a fairly large pan to get the oats in later.
- Take it off the heat and stir in the condensed milk.
- Add the oats and give it a good mix up.
- Tip it into the tin and level it out as best you can.
- Now bake it in the oven for 20-30 minutes just until the top is lightly golden.
- Leave it in the tin to cool completely.
- For the topping melt together 250g dark or milk and dark chocolate and 25g butter and stir until even.
- Pour it over the top of the cooled flapjack and tilt the tin just to level it.
- Let that set then cut it up into bars.