Apple And Blackberry Flapjack
The chewy, oaty flapjack jacket packed with seasonal apples and blackberries provides compensation for the colder days and longer nights of autumn.
INGREDIENTS:
550 G/11/4 COOKING APPLES
25 G/1 OZ. CASTER OR
GRANULATED SUGAR
350 Gil IA LB BLACKBERRIES
40 G/11/2 OZ DARK
MUSCOVADO SUGAR
150 G/5 OZ UNSALTED BUTTER,
DICED
4 TBSP GOLDEN SYRUP
200 G/7 OZ ROLLED OATS
40 U/11/42 OZ SUNFLOWER SEEDS
IVITSP GROUND CINNAMON
DECORATION:
POACHED APPLE RINGS, OR
BLACKBERRIES AND ICING SUGAR
TO SERVE:
CUSTARD
DIRECTIONS:
Set the oven to 190°C/375/Gas 5. Butter a 20 cm/8 inch spring form cake tin, line with greaseproof paper, then butter the paper.
Peel, core and slice the apples, then very gently simmer with the caster or granulated sugar in a covered saucepan until soft. Stir in the blackberries and leave to cool slightly.
Gently heat the dark muscovado sugar. butter and golden syrup, stirring occasionally, until the sugar has dissolved and the butter melted. Stir in the oats, sunflower seeds and cinnamon. Use three-quarters to line the cake tin, taking the mixture to about 2.5 cm/1 inch from the rim. Pour in the apple and blackberries, then cover with the remaining oat mixture, pressing it clown lightly. Bake for about 35 minutes.
Allow to cool for 10 minutes before loosening the edges and removing the pudding from the tin. Decorate with poached apple rings, or blackberries and icing suaar. Serve warm with Custard.
