Once upon a time, I made this most delicious fig, apple and pomegranate jam. Eighteen months on and I still have a couple of jars of it left. Or I did have; I've just used one of them up in these flapjacks. Instead of making flapjacks with sugar and golden syrup, I thought I'd try making some with jam. This seemed a good flavour to use as it's quite tart and I didn't want my flapjacks to be sickly sweet, especially as I was going to use a whole jar.
Easter egg ice-cream. This really is the last of it - honest! I warmed it up and drizzled it over the flapjack in an attempt to make them slightly more sophisticated.
Some of them went to the workmen who were putting up a fence in next door's garden. I'm very excited about this as it has given us our privacy back after they chopped down the hedge a couple of years ago.
I was also rather excited to find I'd won a £20 voucher from Your Liskeard to spend in local shops by sending in a photo of the oats I'd bought to make these flapjacks. There is a weekly prize for one of the photos sent in showing what has been bought from a local shop, which I think is a fabulous way of promoting Liskeard retailers.
Lavender and Lovage and the challenge is alternately hosted by Jane of The Hedge Combers.
Cakeyboi and The Baking Explorer. The theme is Spring into Easter this month and whilst these aren't specifically spring like, they are drizzled with chocolate which has to make you think of Easter ;-)
Elizabeth's Kitchen. This month is being hosted over at JibberJabberUK
Fab Food 4 All and Fuss Free Flavours.
I'd Much Rather Bake Than ... for her monthly Biscuit Barrel challenge.
- 8 oz (230g) rolled oats
- 4 oz (110g) unsalted butter
- 1 14 oz jar (400g) jam - I used fig, apple & pomegranate
1. Melt the butter and jam in a large pan over a gentle heat.2. Add the oats and stir until all combined.3. Press into a greased 8" (20 cm) sq tin or cake mould and bake at 180℃ for 25 to 30 minutes when the top should be golden brown.4. Drizzle with some melted chocolate or chocolate sauce if desired (I melted down some leftover chocolate sauce). 5. Leave until cool, then cut into 12 pieces.
DetailsPrep time: Cook time: Total time: Yield: 12