Fiddlesticks and Flapdoodle Flapjacks

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I love Autumn, I think it’s the gentlest of the seasons, the cooler mornings are such a relief after the hot, heavy days of summer.  The incredible and spectacular change in colour of the tree leaves,  And I still love finding conkers, shiny treasures half hidden scattered around underneath Horse Chestnuts.  Foraging in the hedgerows near my home for blackberries (and trying to avoid standing in fox poop while untangling myself from brambles and cobwebs)

Normally we need to be softly nudged from Summer into Autumn, and as the evenings gradually draw in, we like to watch Bagpuss and Ivor the Engine (we’re both big fans of programmes made by Smallfilms)  They’re always lovely to watch but seem so well suited to Autumn, especially if you have a bit of knitting to do.

This October we’ve been blessed with some beautiful warm and sunny days, but all of a sudden the weather has changed and from no-where it’s wild, wet and wind.  Hearty, warming dinners have now re-placed light suppers, and I just want to eat casseroles and thick soups, steamed puddings and dumplings.

One of my favourite “Autumn” cakes are flapjacks, I’m not so keen on them in the Summer, but they are just the thing with a cup of tea once the weather turns chillier.  They make me think of Professor Yaffle with his “fiddlesticks and flapdoodle”.


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Fiddlesticks and Flapdoodle Flapjack




180g unsalted butter

6 tablespoons golden syrup

40g soft brown sugar

75g caster sugar

360g Quaker porridge oats

1/2 teaspoon Maldon sea salt




Pre-heat your oven to Gas mark 6.  Line a decent sized baking tray with baking parchment.

In a large saucepan, melt the butter and the golden syrup and the sugar until it gently begins to bubble.

Take the pan off the heat and stir in the salt and the porridge oats.  I tend to use a spatula so it is easier to fully coat the oats in the syrup.

Turn out into the baking tray and press down firmly with the spatula.

Bake for about 15 minutes, until the flapjack begins to turn golden.

Remove from the oven, and mark the slices with a large knife.  Place the tray on a cooling rack and leave for at least half an hour.

After half an hour, lift up the baking parchment and place onto a firm surface and slice over where you have previously marked.  Remove from the baking tray and serve with a cup of tea.






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