Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, chocolate topped sultana flapjack cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Chocolate Topped Sultana Flapjack Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Chocolate Topped Sultana Flapjack Cake is something that I’ve loved my entire life.
I'd always been a flapjack fan - not those ultra sugary ones you can get in service stations and places like that, but good honest oat packed ones with lots of juicy sultanas and topped with So, I set about a new challenge to create a cake version. I spent a morning playing around and came up with this. Recipe for yummy buttery oaty flapjacks filled with sultanas and drizzled with milk chocolate.
To get started with this particular recipe, we have to prepare a few components. You can cook chocolate topped sultana flapjack cake using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chocolate Topped Sultana Flapjack Cake:
- Get 200 g unsalted butter or margarine
- Take 250 g golden syrup
- Take 80 g soft light brown sugar
- Prepare 100 g oats
- Make ready 250 g self-raising flour
- Take 75 g sultanas
- Take 1 teaspoon cinnamon
- Prepare 200 g plain/dark chocolate for the top of the cake
Spring Berry Flapjacks With a Chocolate Yoghurt Topping - Sincerely Salmon. Hands up whose drowning under a downright fiesty river of deadlines and essays! Top tip for making Spiced sultana loaf cake. Claire Ling says: It's best made with light brown sugar, for the colour, but it's fine with dark brown sugar.
Instructions to make Chocolate Topped Sultana Flapjack Cake:
- Pre-heat your oven to 170 C / Gas 3-4. Grease the sides of a 20cm loose bottomed tin and line the base.
- Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked.
- Pour the mixture into the prepared tin and pop it into the oven to bake until a skewer comes out clean, about 1 hour.
- Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set.
- Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way.
Traditional flapjack topped with Chocolate Chips. Five each of Oaty Flapjack, Choc Chip Flapjack, Cherry Bakewell Flapjack and Salted Caramel & Chocolate Flapjack plus two additional varieties of Cherry, Raisin & Sultana Flapjack and Strawberry & White Chocolate Flapjack. Made with soft oats infused with sultanas Made with soft oats infused with Sultanas and Peanuts, topped with a smooth layer of milk chocolate. Sultana Cake. this link is to an external site that may or may not meet accessibility guidelines. Vegetarian friendly product range with a range of gluten-free, high protein and vegan friendly products.
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