A visit from my family and a day spent walking around nature trails and foraging saw me gathering a rather large harvest of blackberries. Here is one of the ways I put them to good and tasty use.
- 100g blackberries
- ½ Large Bramley apple, peeled, cored and grated
- 1 tsp ground cinnamon
- 125g baking margarine
- 2 Tbsp golden syrup
- 85g soft brown sugar
- A pinch of salt
- 1 tsp each ground cinnamon and mixed spice
- Place the blackberries in a small saucepan and put over a very gentle heat. Allow the berries to soften slightly and the juices to release. Remove from heat, fold through the grated apple and set aside.
- Preheat the oven to 180C. Line and grease a 20cm square tin.
- Melt the butter, sugar and golden syrup together in a large saucepan. Remove from the heat and stir in the porridge oats, salt and spices.
- Spoon just over half of the oat mixture into the prepared tin. Spread evenly with the back of a spoon and push the mixture into the edges and corners ensuring the mixture is level throughout the tin. Squeeze the blackberry and apple mix on the side of the saucepan to remove excess liquid then distribute evenly over the first layer of flapjack. Leave a small gap around the edges so it doesn’t ooze out during baking. Add the remaining flapjack mixture and distribute evenly, again pushing the mixture into the tin with the back of a spoon.
- Bake for approximately 25-30 minutes until the top of the flapjack is a rich, golden colour. Cut immediately into portions (I made 16). Allow to cool completely in the tin.
- Store in an airtight container.