Serves: 16 Preparation time: 10 minutes Cooking time: 25 minutes Cost per serving: 21p 200g raisins 225g unsalted butter 125g soft brown sugar 150g Robertson’s Golden Shred Marmalade Finely grated zest of one orange 2 tbsp black treacle 400g rolled oats
Method: 1 Preheat the oven to 180c/Gas Mark 4 2 Cover the raisins with boiling water, leave for 10 minutes to soften and swell, then drain 3 Melt the butter in a large saucepan, add the brown sugar, Robertson’s Golden Shred marmalade, orange zest and treacle, and bring just to the boil. Remove from the heat and stir in the oats and drained raisins 4 Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners 5 Bake in the oven for about 25 minutes, until lightly coloured at the edges. Do not cook for too long or the flapjacks will turn rock hard when cold; bake them too little and they will crumble 6 Remove from the oven and leave until warm before cutting into 16 squares GDA’s 493kcal (25%) 5.6g protein (12%) 67.9g carbohydrates (30%) 43.3g sugars (48%) 22.1g fat (32%) 12.5g saturated fat (63%) 5.2g fibre (22%) 01.g salt (2%) Recipe courtesy of Robertson’s