WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 79
$SSOHÀDSMDFNV
MAKES 18
2 cooking apples, such as
Bramleys, cored and chopped
1 tbsp water
175g (6oz) butter
150ml (5fl oz) runny honey
400g (14oz) rolled oats
2 tbsp pumpkin seeds
1 tsp ground cinnamon
1 tsp ground ginger
100g (3½oz) sultanas
2 crisp, sweet eating apples, such
as Cox’s or Fiesta, peeled, cored
and finely chopped
sweet apple slices, to decorate
1 Preheat the oven to 200°C/Gas Mark
6 and grease a deep 30x23cm (12x9in)
baking dish with but ter.
2 Put the apples and water in a
saucepan and bring to a simmer over
a medium heat. Continue to simmer
gently until the apples start to break
down into an apple sauce consistency.
Remove from the heat and set to one
side to cool.
3 Next, melt the butter in a separate
pan. Add the honey and stir together
for a minute to melt together.
4 In a large mixing bowl, add the oats,
pumpkin seeds, ground cinnamon,
ground ginger, sultanas and the eating
apples. Mix together.
5 Pour the butter and honey over the oat
mixture and stir until all the oat mixture is
coated. Pour half the mixture into the
prepared baking dish and flatten down
well with the back of a spoon, ensuring
you get right into the edges.
6 Pour the Bramley apple sauce over
the mixture in the dish so that it covers
the flapjack mix, then pour the rest of
the oat mixture on top and flatten with a
spoon. Top with the extra apple slices.
7 Bake in the oven for 25 minutes, until
golden brown and starting to darken at
the edges. Remove from the oven and
leave to cool for a few minutes, then
mark into squares while still warm.
8 Leave in the dish to cool completely
before turning out on a rack. Chop into
squares and serve.
ESSENTIAL INGREDIENTS
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