Ginger, Marmalade and Dark Chocolate Flapjacks


  • 225g salted butter
  • 3 tablespoons golden syrup
  • 125g dark muscovado sugar
  • 150g marmalade 
  • 4 teaspoons ground ginger
  • 400g Rolled Oats/Museli
  • 50g stem or crystallised ginger
  • 50g dark chocolate
  • zest of one orange
  • 200g raisins


  1. Line a tray (I used a 25cm by 25cm one) with greaseproof paper and preheat the oven to 150℃.  Soak raisins in boiling water.
  2. Melt the butter, sugar and golden syrup together until bubbling gently, then add in the marmalade and as soon as it is melted, take off the heat.  Drain the raisins.
  3. Put the oats and the ground ginger and sliced ginger in a bowl and add in the raisins, orange zest and butter-syrup mixture, stirring well.
  4. Spread the mixture out in the tray making sure you fill the corners properly. Bake for 30 minutes.
  5. Cool for about 5 minutes, then cut into pieces. Leave to cool completely in the tray to stop them falling apart when lifted out. 
  6. Melt the chocolate and drizzle over the top of the flapjacks in a decorative pattern - can use a piping bag to do this if you find it easier.

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