ingredients
serves 6
8 cups (900 g) 2 lb cooking (tart) apples, peeled, cored and sliced
1/3 cup (65 g) 2 1/2 oz sugar
2/3 cup (150 g) 5 oz 10 tbsp butter
60 ml (4 level tbsp) golden syrup (substitute light corn syrup)
8 oz (225 g) rolled oats
1/4 level tsp (1.25 ml) salt
1 level tsp (5 ml) ground ginger
icing sugar (confectioners sugar) and poached apple rings to decorate
method
1. Simmer the apples gently in a covered pan with 40 g (1 1/2 oz) sugar, but no liquid, until pulpy. Cool slightly.
2. Butter and base-line an 18 cm (7 inch) round loose bottomed cake tin.
3. Heat the remaining sugar with the butter and syrup, until dissolved. Stir in the oats, salt and ginger.
4. Before it cools, line the base and sides with three-quarters of the flapjack mixture (up to 2.5 cm (1 inch) from rim).
5. Pour the apple pulp into the centre, cover with the remaining mixture pressing it down lightly.
6. Bake in the oven at 1 90°C (375°f) mark 5 for 35 minutes. Cool for 10 minutes before loosening edges and turning out.
7. Serve warm, or well chilled, dredged with icing sugar and decorated with apple rings.
