My daughters are very fond of flapjacks and I normally add dried fruit or chopped fresh apple to add more flavour. I decided to use some over-ripe blackberries I rescued from the supermarket bargain bin, costing only 50p, and put a layer of fruit in the middle of the flapjacks. They were a huge hit and I have made them a few times since, sometimes using a layer of jam or fruit compote in place of squished fresh berries.
100g light soft brown or caster sugar
100g golden syrup
225g rolled oats
25g ground almonds
300g fresh blackberries
Grease and line a 20cm square cake tin. Preheat your oven to 180C/160C Fan.
Put the butter, sugar and golden syrup into a large saucepan over a low heat. Cook gently, stirring occasionally, until the butter and sugar are melted. Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mixture.
Tip 2/3 of the mixture into the prepared cake tin and press down with a potato masher to form an even layer. Mash the blackberries in a bowl until pulpy and tip this over the mixture in the cake tin. Sprinkle the remaining oats mixture over the fruit layer and gently press down to level the top.
Bake at 180C/160C Fan for 15 - 20 minutes, then leave to cool completely in the tin before cutting into squares.