Still-Hot Flapjack and Very Cold Cream

by Eleanor Steafel, featured in The Art of Friday Night Dinner

Published by Bloomsbury

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Introduction

Listen, all I can say is that when I first made this, I realised I’d been eating flapjacks wrong all my life. I’d thrown together a tin of flapjacks in a fit of ‘Why is there nothing sweet in this house?!’ hanger, and rather than wait for them to cool down and be sliced, I shovelled a still gloopy and hot heap of sticky oats into a bowl and covered it with fridge-cold cream. It isn’t elegant, it isn’t a great feat of culinary genius, it just hits the spot in the way that only an emergency pudding could.

Add extras to the mixture if you like — dried fruits or some chopped-up stem ginger. I’m a bit of a purist when it comes to flapjack and just like it to taste of toasty oats and golden syrup.

As featured in

The Art of Friday Night Dinner

Image of Eleanor Steafel's Still-Hot Flapjack — Photo by Sophie Davidson

Ingredients

Serves: 8

180 grams unsalted butter
220 grams golden syrup
140 grams soft dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon flaky salt
225 grams oats
plenty of cold pouring cream to serve

Method

Still-Hot Flapjack and Very Cold Cream is a guest recipe by Eleanor Steafel so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C/160°C fan/Gas 4.
Put the butter, golden syrup, brown sugar, cinnamon and salt in a saucepan over a low–medium heat. Stir occasionally as the butter melts. It’ll start to foam up — let it simmer for 2 minutes, watching the pan and occasionally stirring so it doesn’t bubble over.
Put the oats in a big bowl and pour over the butter mixture. Stir so everything is well combined.
Line a 20cm square tin with baking paper. Scrape the oat mixture into the tin, put in the oven and bake the flapjack for 15 minutes.
By then, the flapjack will have firmed up at the edges and still have some wobble in the centre. Remove it from the oven and leave it to cool for 10 minutes, then scoop it — still hot — straight from the tin into bowls and pour over cold cream.
Leave any leftovers to cool completely in the tin, cut into chunks and put them in a biscuit tin or plastic container for tomorrow.