Sticky toffee flapjacks
Makes 20 | prep 15 mins | total time 40 mins
Sticky toffee flapjacks
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Makes 20 | prep 15 mins | total time 40 mins
We've given flapjacks an indulgent makeover with flavours of the much-loved classic British pudding
Rate
Nutritional information (per serving)
Calories
285Kcal
Fat
50gr
Saturates
9gr
Carbs
32gr
Sugars
16gr
Fibre
2gr
Protein
3gr
Salt
0.3gr
Ingredients
- 250g unsalted butter
- 100g dates, pitted and finely chopped
- 100g soft brown sugar
- 50g golden syrup
- 450g porridge oats - use gluten-free if required
- ½ tsp sea salt flakes
- 100g dairy toffees, cut into small cubes
For the sticky toffee sauce
- 25g unsalted butter
- 60g golden syrup
- 50g light brown sugar
- 50ml double cream
- ½ tsp sea salt flakes
Step by step
Get ahead
Keep for 3 days in a sealed container
- Preheat the oven to 180°C, fan 160°C, gas 4. Melt the butter in a heavy-based saucepan, add the dates, sugar and syrup. Add the oats and salt, and mix well to coat in the butter and sugar. Toss in most of the toffees and spread into a lined 20 x 20cm dish, packing in with the back of a spoon. Scatter with the remaining toffees. Bake for 20-25 minutes until turning golden. Leave to cool completely in the tin.
- For the sticky toffee sauce, melt all the ingredients together in a pan on a low heat, and simmer for 5-10 minutes until thickened. Leave to cool before drizzling over the flapjacks and leaving to set for a few hours. Cut into squares to serve.
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Tip Make sure the oats are gluten free if required.
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Watch this...
Sticky toffee flapjacks
