Preheat the oven to 160°C Fan/320°F/Gas Mark 2.5. Grease a 12″ x 9″ dish.
Make the flapjack base: In a large saucepan, melt the butter and add
the sugar, golden syrup and then the porridge oats. Once fully
combined, turn into the dish, spreading evenly and pushing down to
create a level surface.
Make the brownie: Break up the chocolate and place in a glass bowl
over simmering water with the butter and cocoa powder until melted.
Cream sugar and eggs, then add the melted chocolate mixture. Sift
together the flour, baking powder, salt then stir into the rest of the
ingredients until just combined. Spoon onto the flapjack layer and
smooth out.
For the cheesecake topping: Mix together all the ingredients except
the jam until smooth and creamy. Dollop on top of the brownie mix.
Take small blobs of jam and spoon on top of the cheesecake. Swirl gently with spoon.
Place in the oven on the middle shelf and cook for about 45-50
minutes. A cake tester inserted into the middle of the mixture will come
out clean. You may want to cover the top if it starts going brown, you
don’t want burnt cheesecake!
As if FlapJacks arent addictive enough these ones will make you uber fat!
Ingredients 1/2 cup (1 stick) unsalted butter, cut into 8 pieces 1/2 cup (packed) golden brown sugar 1/4 cup golden syrup* 2 1/3 cups quick-cooking oats (not instant or old-fashioned) Pinch of salt
Method Preheat
oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan**. Brown the
butter in a heavy, medium. Add brown sugar and golden syrup. Stir
constantly over medium-low heat until sugar dissolves and mixture is
smooth. Remove from heat. Add oats and salt; stir until coated. Transfer
mixture to prepared pan and spread out in even layer.
Bake
until top is golden (edges will be darker), about 25 minutes. Cool in
pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles
(mixture will still be soft). Cool completely in pan before serving.
* Tate and Lyle is best. ** I opted to lightly butter aluminum foil and use it to line the baking pan. This worked well.
