Maybe it’s an age thing, or perhaps it’s because my baking is currently in the throes of French finessing, but right now, even the most familiar of recipes needs to offer a little something more. Something subtle to lift it above what you’re expecting but not enough to chase away the comfort and nostalgia often attached to our baking favourites. Case in point, a flamboyant flapjack strewn with flirty figs, dotted with golden apricots and laced with the earthy sweetness of maple syrup. Cosy just got chic.
This recipe is based on one of the incomparable Nigel Slater‘s flapjack recipes that featured in his fabulous series Dish of the Day. For more Slater gorgeousness, take a look at this scrummy chocolate muscovado banana cake.
- 150g unsalted butter
- 100g golden caster sugar
- 175ml maple syrup
- 200g rolled oats
- 100g sultanas
- 10 dried apricots, chopped
- 2 tbsp ground almonds
- 4-5 figs, thinly sliced
- First of all preheat the oven to 160° / Gas Mark 3 and line your baking tin. I use a smallish, but fairly deep, roasting tin, anything too big and your flapjacks will be too thin and believe me, you’ll want these thick and crumbly!
- Gently melt the butter, sugar and maple syrup in a large pan before mixing in the oats, sultanas and apricots. Sprinkle over the ground almonds and make sure everything is mixed in well. I dare you not to steal a taste at this point, the smell of hot syrup and butter is too much to resist.
- Spoon the mixture into the lined tray, pressing down as you go, then place the slices of fig on top and trickle over some more maple syrup. Bake for about 25-30 mins and see how long you can last waiting for them to cool.