Recipe by Gardening Girl
by Hugh Fearnley-Whittingstall from the BBC Food Website
Top Review by Sydney Mike
Thanks so much for teaching me just what a flapjack really is ~ Among other things, VERY, VERY TASTY! I grew up equating them to pancakes, but guess what ~ Not so! Anyway, with the exception of using a teaspoon of rum flavoring as a substitute for the rum, I followed the ingredients right on down & had a very nice treat, as did my son & his wife! Thanks for a keeper of a recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]
- 2 oranges, juice and zest of, finely grated (no pith)
- 3 1⁄2 ounces raisins
- 1⁄2 of a lemon, juice of
- 7 ounces unsalted butter
- 3 1⁄2 ounces golden syrup
- 3 1⁄2 ounces soft brown sugar
- 2 tablespoons rum
- 9 ounces oats
- 3 1⁄2 ounces plain flour
- 3 1⁄2 ounces pine nuts, toasted
Directions See How It's Made
- Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice.
- In another larger pan place the butter, golden syrup, orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.
- Mix together the oats, flour and toasted pine nuts in a large mixing basin. Pour in the melted butter mixture and the raisins, along with any juice left in the pan. Mix everything very thoroughly, being careful to incorporate all the dry ingredients from the bottom and edges of the mixing bowl.
- When thoroughly mixed, spread the mixture out in a greased, lined tin and bake in a moderate oven 325F for 25-30 minutes until golden brown.
- Cut into squares with a knife while still warm and soft, then leave to cool and set.