November Recipe – Apple & Pecan Flapjack

Ingredients

• 2 eating apples (unpeeled), cored, cut into quarters and roughly chopped
• 150g (5oz) butter, softened, plus extra for greasing
• 150g (5oz) light soft brown sugar
• 50g (2oz) porridge oats
• 2 eggs
• 200g (7oz) self-raising flour
• 50g (2oz) pecans, plus 12 to decorate

Method

1. Preheat the oven to 180°C (350°F). Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment.
2. Place the prepared apples in a food processor and pulse a few times until they’re in small pieces.
3. Add the butter and sugar and cream together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed.
4. Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.
5. When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.

Non-food processor method

1. Chop the apple into small chunks. Set aside.
2. In a mixing bowl, cream the butter and sugar together, add the oats and self raising flour and apples and thoroughly mix everything together.
3. Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.
4. When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.