I can state with certainty that celebrating holidays and feast days is a very taxing occupation. Like an ageing journeyman boxer, I dutifully get up each morning for another round, ready to take more punishment from a superior opponent, Old Father Time. This year he has attached weights to my legs, in the form of a bloody awful cough and cold, to add a bit more spice to an already uneven contest. Cooking has come to halt for the moment as I truly can’t be bothered. Luckily there are still some leftovers, including pieces of these sexy flapjacks that I made from a Nigel Slater recipe. I was missing a few of the ingredients like sour cherries and pumpkin seeds. Just use your imagination and replace them with something similar, or leave them out.
- 50g/2oz walnuts
- 4 dried figs
- 30g/1oz sour cherries
- 30g/1oz cranberries
- 30g/1oz pumpkin seeds
- 1 tbsp ground almonds
- 50g/2oz butter
- 100g/3½oz golden caster sugar
- 2 tbsp golden syrup – English brand of sugar syrup
- 100g/3½oz porridge oats
- 100g/3½oz rolled oats
- 100g/3½oz dark chocolate
- Turn the oven on to 180C/350F/Gas 4.
- Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together – but not for long – leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds.
- In a pan melt the butter with the sugar and golden syrup, trying not to stir it too much and allowing it to melt together gradually.
- Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes.
- Melt the chocolate in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate.
- Allow to chill for 20 minutes in the fridge and then serve.