- 8 oz syrup
- 2 & Half oz of Margarine
- 8oz Sugar
- 1 Tin Evaporated Milk
Mix all of the above ingredients in a pan on a gentle heat. Stir occasionally until the mixture bubbles and becomes thicker and slightly darker in colour.
A way to tell if the sauce is ready is to have a small glass of cold water to one side and with a spoon add a few droplets of sauce to the water. this should stay in little crystallised balls rather than mix into the water.
- 1lb Rolled Oats
- 8oz Margarine
- 5oz Sugar
- 10 oz Syrup
Melt together your margarine,sugar and syrup in a pan and stir in the rolled oats.
Mix all your ingredients together.
line a brownie tin or traybake tin with baking parchment fill with flapjack mix and bake for approx 15-20 mins in a preheated oven at 165’C until slightly golden brown but still a little soft in the middle. this way once cooled your flapjack will be soft a gooey an last a little longer, If you prefer it a little drier and crunchier give it 5 more minutes.
I made the ones below using individual portions
- 1 Loaf of toscano or Ciabatta bread
- Extra Virgin Olive oil
- 2 Cloves of garlic
- 3 Beef Tomatoes (Diced)
- 3 Spring Onions (Sliced)
- 1 Roasted yellow pepper (Diced)
- Basil Leaves Chopped
- 2 Handfuls of Rocket Leaves
- Salt & Crushed Black Pepper
Thickly Cut your bread and brush with olive oil.
Peel & crush garlic cloves using half to rub into your sliced bread then lightly toast under the grill or i prefer to toast using a griddle pan so it leaves nice griddled lines in my bread.
Mix Tomatoes, Spring onions, peppers basil, the rest of the crushed garlic seasoning and lightly coat with olive oil.
Plate up your slices of bread cover with rocket leaves and spoon over the tomato mixture add another dash of black pepper and your ready to go!