This a variation of the traditional flapjack and a great way to use any glut of apple harvest or indeed an apple that has a few bruises or is past its best! Perfect eaten in the Autumn when the apples are tastiest and British.
150 g butter
1 tbsp Golden Syrup
1 apple chopped
150 g plain flour
150g porridge oats
1tsp Bicarbonate of soda
150g of sugar (castor or soft brown for a richer flavour)
Preheat the oven to 180 degrees or gas mark 5 and butter a square brownie tin.
Melt the butter, golden syrup and sugar over a low heat in a heavy bottomed pan. Once the ingredients are melted together, add the raisins and apple and stir for a minute or two. Pour this over the dry ingredients in a large bowl and mix thoroughly.
Put the mixture into the prepared tin and flatten down and into the corners. Bake for about 40 minutes (slightly less for a fan oven maybe) until lightly browned. Take out of the oven and allow to cool for about 5 minutes before marking out squares with a knife. Then allow to cool fully before you try to cut squares out and remove from tin.