#8 Sticky Toffee Pudding Flapjacks

It's an STP themed week, and we are kicking off with a classic.

Hello February and hello STP week. On this week’s “episode” I will be jazzing up the humble and often overlooked classic that is a flapjack. Over on TSK+ I will be sharing with you one of my most closely guarded recipes, my Ultimate Sticky Toffee Pudding. Trust me, it’s a blooming good one. Subscribe below to unlock that exclusive recipe and all my previous ones too!

And now for the main event.

Sticky Toffee Pudding Flapjacks

(for the flapjack)

• 120g medjool dates, finely chopped (reserve 20g)

• 50ml Boiling Water

• 250g Salted Butter

• 100g Dark Brown Sugar

• 80g Golden Syrup

• 1 Tbsp Treacle

• Zest & Juice of 1 Orange

• 1/2 Tsp Cinnamon Powder

• 350g Oats

• 3g Flaked Salt

(for the salted toffee sauce)

(you wont need all of it, but it’s gorgeous on top of ice-cream)

• 150g Light Brown Sugar

• 100g Golden Syrup

• 4g Flaked Salt

• 60g Salted Butter

• 240ml Double Cream

• 1 Tbsp Vanilla Bean Paste

Method

1. Preheat your oven to 180 /160C Fan. Line a square baking tin with parchment paper and set aside. Add the dates and boiling water into a food processor and blend until you have a smooth paste.

2. Add the butter, sugar, golden syrup, treacle, orange zest and juice, salt and cinnamon powder into a medium saucepan and bring to the boil.

3. Add this into a mixing bowl along with the date puree, and stir to combine. Add the remaining 20g chopped dates along with the oats. Place this mixture into the prepared tin and bake for 20-25 minutes until golden brown. Allow to stand at room temperature and pop into the fridge to set for at least 2 hours.

4. To make the toffee sauce, add the sugar and golden syrup into a saucepot. Set to a low/medium heat making sure to be stirring constantly, and bring a rolling boil for 5-8 minutes. Add the butter a teaspoon at a time, stirring constantly until incorporated.

5. Pour in the cream, a little at a time, again, stirring constantly. Add the vanilla and salt. Remove the flapjacks from the fridge and drizzle some of your toffee sauce over the tops. This will keep for at least 4 days in an airtight container in the fridge. Enjoy on its own or with ice-cream!