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Gill Bland

Raspberry Chocolate Puddle Crumble Flapjack

Posted by Gill Bland Monday, 22nd August 2016

The Great British Bake Off is back on our screens and this year’s crop of bakers are ready to do battle with flour and eggs. There’s a garden designer, a pastor, a PE teacher and an aerospace engineer. Who will rise (pun intended) to the top and who will sink like one of my Victoria sponges? 

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This month’s bake from my kitchen is inspired by the 2015 winner Nadiya Hussain. A thoroughly lovely lady who really seems to value family and tradition whilst not being afraid to forge her own path and be a bit cheeky along the way. In that spirit, I have taken her recipe for  'Nadiya’s raspberry jam puddle brownies’ and used one of my own family (Rickson) recipes to change them into flapjacks. In the bakeoff the contestants would be expected to make their own jam but I have used homemade jam which was given to me as a wedding favour recently. So there you have it - multiple parts, home-made extras and a handed-down recipe. What could be more "bakeoff”? Now, if I can just manage to produce two dozen perfectly uniform pieces I’ll be absolutely fine. 

 

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Rickson’s Raspberry Chocolate Puddle Crumble Flapjack

Top tips:

1. Do not forget to line the baking tin. You’ll have to chisel it out if you do.

2. If that happens serve in a  bowl with custard. 

3. Leave the bake to cool in the oven once you’ve turn the heat off. I’ve found that it helps it set better. Or maybe it just stops me eating it too quickly.

 

Ingredients 

For the flapjack:

  • 175g butter
  • 175g golden syrup
  • 100g soft brown sugar
  • 75g dark soft brown sugar (muscovado)
  • 350g porridge oats
  • 6tbsp coca powder
  • large handful of dates, chopped

For the crumble:

  • 100g butter
  • 5 tbsp caster sugar
  • 8 tbsp plain flour
  • 2 tbsp raspberry jam (homemade if you’re in the bakeoff)

 

Method

  1. Put the butter, syrup, sugar, cocoa powder and dates into a large saucepan and melt over a low heat.
  2. Take off the heat and stir in the oats until evenly mixed.
  3. Pour into a lined baking tin (mine was 20cmx24cm) and press down with a potato masher.
  4. Put the oven on to heat to 140c fan.
  5. Rub the butter, flour and caster sugar together. It’ll be slightly more sticky than a regular crumble mix.
  6. Sprinkle a thin layer of crumble over the flapjack.
  7. Dollop raspberry jame in spots across the surface then cover the whole thing in more crumble.
  8. You want the jam to be mainly covered to stop it burning.

 

Bake for 1hr 40 

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