The blackcurrants are picked and not being keen on jam I thought I’d have a go at a twist on a family favourite.

This recipe has less butter and sugar than traditional flapjack so I can have it for breakfast 😀

(W) Ingredients available from Weigh Ahead

• 150g Butter (w)
• 100g Soft Brown Sugar (w)
• 2 Tbsp Golden Syrup
• 350g Porridge/Rolled Oats (w)
• 250g Blackcurrants
   

Method

1. Preheat your oven to 160c degrees and grease/line a tray bake tin.
2. Melt together the butter, sugar and syrup over a low heat in a good sized pan.
3. Stir in the oats and blackcurrants and mix until well combined.
4. Tip into the prepared tin and smooth with the back of a metal spoon.
5. Bake for 25 minutes or until the edges are just beginning to turn golden.
6. Leave to cool before removing from the dish and cutting in to slices.