The perfect Autumnal bake with a cuppa on a cold afternoon! This rich toffee sauce is so easy to make and can also be frozen if you have leftover.
Total Cooking Time
45 Minutes
Ingredients (makes 12)
3 Dessert apples (keep one for decoration
70g Pumpkin seeds
1 tsp Cinnamon
125g Unsalted butter
85g Honey
85g Light muscovado sugar
250g Rolled oats
For the toffee sauce;
150ml Double cream
45g Unsalted butter
50g Light muscovado sugar
Method
1. Pre heat the oven to 160 (fan) and grease a 20 x 30cm baking tin with butter.
2. Peel and chop 2 apples into small chunks.
3. Combine the butter, honey and sugar in a pan, on a medium heat slowly melt all ingredients.
4. Now add the oats, apple, pumpkin seeds and cinnamon and stir to combine.
5. Add the mix to the greased baking tin and smooth the surface. Bake in the oven for 25-30 minutes until golden.
6. Leave to cool completely and make a start to the toffee sauce. Combine the cream, butter and sugar in a sauce pan and slowly melt all ingredients. Stirring regularly until toffee coloured and at the desired sauce consistency.
7. Cut the third apple into thin slices, dipping each slice into the toffee sauce and top each flapjack. Drizzle some toffee sauce over the top and serve.