Toffee Apple Flapjack
Made with fresh apple and homemade toffee sauce this Toffee Apple Flapjack is a real crowdpleaser. Serve throughout the year but especially as autumn festivities take hold.
Servings: 9
Calories: 502kcal
Equipment
- A 7x7-inch baking tin
Ingredients
For the Toffee Apple Layer
- 15 g Butter
- 30 g Dark brown sugar
- 2 tablespoon Golden syrup (corn syrup)
- 1 tablespoon Double cream (heavy cream)
- 1 Apple (firm and tart - e.g. Pink Lady)
For the Flapjack
- 225 g Butter
- 225 g Demerara sugar
- 5 tablespoon Golden syrup (corn syrup)
- 300 g Rolled oats (regular not jumbo)
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
Instructions
Make the Toffee Apple Sauce
- Put the butter, sugar and syrup into a small heavy-based saucepan
- Quarter the apple and remove the core. Chop each quarter in half lengthways and then cut the wedge of into thin slices (cutting widthwise rather than lengthwise)
- Toss in the pan and cook everything over a medium heat, stirring frequently, until the butter, sugar and syrup have formed a sauce and the apple is soft, Bring to the boil and heat to 108C/ 226F on a food thermometer
- Take off the heat, stir in the cream and a pinch of salt and set aside
Make the Flapjack
- Begin by greasing and lining your baking 7x7 inch baking tin with parchment and pre-heating the oven to 160°C/ 310°F/ GM 2 ½
- Weigh out the oats and the spices into a medium bowl - stir
- Tip the butter, syrup and sugar into a heavy-based saucepan and put it over a medium heat to melt, stirring often. When the butter has melted and the sugar has dissolved use a balloon whisk to gentle bring the ingredients together until you have a thick, brown, evenly mixed liquid
- Add the oats to the pan and stir until thoroughly combined
- Spoon half of the flapjack mixture into the prepared tin and spread it out. Use the back of a metal spoon to push the mixture into the edges and corners of the tin and to press the flapjack down so that it is nicely compact
- Bake in the oven for 10 minutes then remove and spread the toffee apple sauce evenly over the top. Gently spread the rest of the flapjack mix over the top and bake for a further 30 minutes until the flapjack is golden
- Allow to cool in the tin for 10 minutes, then use a sharp knife to mark the flapjack into 9 bars then let cool completely in the tin
- Once cool, cut into the marked portions and remove from the tin
- Store in an airtight container for up to 5 days
Nutrition
Calories: 502kcal | Carbohydrates: 67g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 195mg | Potassium: 160mg | Fiber: 4g | Sugar: 44g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg