My husband has a completely different taste in puddings and sweet food to me, so when he asked for me to make him some black treacle flapjack I was both interested and a little bit disgusted.
To me black treacle is one of them things I keep in the kitchen cupboard for the sole purpose of making my christmas cake; it has always had that unappealing black, sticky look which really doesnt scream “eat me”. For him, he says that black treacle tastes nice. As flapjack is also one of his other favourite snacks it must have seemed a good idea to combine them.
So I went ahead and read a little bit more into black treacle flapjack and found out that it was originally created in the 1920’s by the women’s instititute, so is something of a classic recipe.
My recipe I created may not be 100% classic but is easy to make, requires little ingredients and gives you a nice chewy flapjack. I have to say that the flapjacks obviously do taste very strong of bitter black treacle, which gives it strange almost liquorice taste so isn’t recommended for someone with a sweet tooth. If you are like me and prefer your flapjack very sweet then substitute the treacle for golden syrup and it will still work perfectly.
250g cheap porridge oats
40g light brown sugar
40g dark brown sugar
2 tbsp black treacle
Pre-heat the oven to 160c
1. In a large pan melt the butter, sugar and black treacle together.
2. Take the pan off the heat and stir in the porridge oats until all of the mixture has coated them.
5. Spread onto a small/medium baking try with sides and pat down until nice and squashed in. I think my flapjack were about 2″ thick.
6. Bake in the oven for 8 minutes.
7. Remove from the oven, and score with a palate knife. I cut mine into 8 generous peices.
8. Leave till completely cool before attempting to get it out of the tray.