Fig and Honey Flapjack
This recipe comes from Ness Turner's magical baking hands at The Tangerine Tree cafe in Totnes, South Devon. Flapjack generally doesn't look that pretty, with its virtuous hempy browness, but these are the haute couture version, with dusky pink fig set against sludgy green pumpkin seeds and the casualest drizzle of glossy honey. So moist they can count as pudding.
300g butter
340g soft brown sugar
3 tablespoons golden syrup
500g porridge oats
8 fresh figs
100g seeds (any mix of pumpkin, flaked almonds or sunflower)
1 tablespoon runny honey or maple syrup
makes 12 decent slices
Preheat the oven to 170°C/gas mark 3 and line a 30cm x 20cm
roasting tin with baking parchment.
In a large, heavy-based pan melt together the butter, syrup and
sugar over a low heat. When they have all melted,
mix in the
oats.
Reserve 3 tablespoons of this mixture, then pour the rest into the lined tin and pat down gently with a spatula. Stir the seeds and honey into the reserved flapjack mixture that is still in the pan.
Place the roughly chopped figs ontop of the flapjack and scatter with the remaining flapjack mixture; you should be able to see the fruit through the topping. Gently pat down. Cook for about 15–20 minutes until golden brown. Score into 12 pieces when still warm, and cut when cold.