Food: Treacle Flapjacks

Saturday is cake making day.  Our frugal budget limits us to one baking day a week.  I was thinking flapjacks and when I asked the other half if there was anything he fancied as the cake-of-the-week, he, unprompted, announced flapjack.  After twenty years of un-marriage we are on the same wavelength.  When it comes to cakes, at least.

All of which was a bit unfortunate as, when I went to the cupboard, the cupboard was bare.  Well, the golden syrup bit of it, at least.  Time to improvise. Nothing new there as it is always a bit of a random recipe, depending what is, or in this case, is not to be found in the store cupboard.

But these are good, sticky, gooey, healthy (ish.  If you ignore the sugar, syrups and butter!) with a goodly amount of prunes and the substitution of black treacle made them deeper in flavour and less sweet than some.

Grown-up Jacks?  No, not really.

Ingredients

Scant 2 tablespoons golden syrup
2 tablespoons black treacle
100g caster sugar
100g demerara sugar
250g butter
350g oats
75g raisins
75g prunes, stoned and chopped

Melt the butter in a large pan with the syrup, treacle and sugars.  Allow to bubble for a few minutes, but watch it doesn't catch on the bottom of the pan.  Stir in the oats and fruit and then mix thoroughly.
Pour into a well greased baking tray or tin, approx 200 X 300mm and 400mm deep.  Mine was too shallow and I had to clean the oven!  Press the mixture down and bake in the oven at gas mark 2 for about 45 minutes.
I leave it to cool in the tin, but cut the slices before it is totally cold.

Makes 16

Good with coffee.  Good with tea ...