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It has taken me forever to hone my recipe for the simple flapjack. I have struggled to find that perfect chewyness for far too long. I thought the secret was in the length of the bake but finally I have stumbled across the solution: just add sweetened condensed milk. Of course you can add sultanas, cranberries, ginger, but I like my flapjacks plain.

I make these for the children’s lunch boxes. I pretend they are healthier than chocolate biscuits. But once you’ve seen the butter and sugar melting together in the pan, you’ll know that there is nothing healthy about flapjacks.


  • 200g butter
  • 125g soft brown sugar
  • 3 tbsp golden syrup
  • 397g (1 can) sweetened condensed milk
  • 500g porridge oats

Set the oven to 190C.

Grease and line a baking tray – mine is about 16cm x 16cm.

Melt the butter, sugar and syrup in a saucepan. When the sugar is no longer grainy, pour in the oats. Stir until the buttery, sugary, syrupy mixture has coated the oats.

Pour into the baking tray, and pat down.

Bake for about 10 minutes until the flapjacks start to turn golden.

Remove from the oven, when they have cooled just a little, mark out the squares and remove from the baking tray.



I saw these on a Sainsbury’s recipe card, and thought it would be a fun thing to make with the children. But when I came to look at the recipe I saw, horror of horrors, that the first ingredient is a 225g pack of basics sponge mix! I think we can do better than that. So here’s our version of the Sainsbury’s travesty.


  • 100g softened butter
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 125g raspberries
  • 1 nectarine, stoned, sliced
  • 2 tbsp runny honey
  • Icing sugar, for dusting

Set the oven to 180C.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating continuously.

Sieve the flour and fold into the other ingredients.

Set 12 raspberries to one side. Fold the rest of the fruit into the cake mixture.

Spoon the mixture into cake cases.

Bake at 180C for 15-20 minutes.

While the cakes are still warm, brush the honey over each cake and top with a raspberry. Dust lightly with icing sugar.

We loved them served warm. These are best eaten on the day they are made – they can get very soggy by day two.


Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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