- Making time 25 minutes
- Preparation time 30 minutes
- 250 g ready-to-eat stoned prune, roughly chopped
- One teaspoon of vanilla essence
- 200 ml of water
- 150 g butter
- 100 g caster sugar
- Two tablespoons of golden syrup
- 100 g self-rising flour
- 150 g porridge oats
- 40 g sunflower seeds
- Three tablespoons porridge
- Two tablespoons sunflower seeds
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Put the prune, vanilla and water in a small saucepan, simmer, and uncovered for 5 minutes, until soft, pulpy and the water has been absorbed.
- Heat the butter, sugar and syrup in a large saucepan until melted, stir in the flour oats and seeds and mix until well combined.
- Spoon ¾ of the mixture into a 20 cm shallow square cake tin lined with non-stick baking paper, press into an even layer then cover with the cooked prunes, sprinkle the remaining oat mixture over the top in a thin layer then decorate with the extra oats and sunflower seeds, bake in a preheated oven, 1800C, set the timer for 25 minutes until golden brown.
- Leave to cool in the tin for 10 minutes then mark into 16 squares and leave to cool completely, lift the flapjack out of the tin using the lining paper, peel off the paper and separate the squares, and store in an airtight tin for up to 3 days.