Ingredients

• 50g/2oz walnuts
• 4 dried figs
• 30g/1oz sour cherries
• 30g/1oz cranberries
• 30g/1oz pumpkin seeds
• 1 tbsp ground almonds
• 50g/2oz butter
• 100g/3½oz golden caster sugar
• 2 tbsp golden syrup
• 100g/3½oz porridge oats
• 100g/3½oz rolled oats
• 100g/3½oz dark chocolate

Directions

• Turn the oven on to 180C/350F/Gas 4.
• Roughly chop the walnuts and figs then add to a food processor along with the sour cherries
• the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together - but not for long - leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds.
• In a pan melt the butter with the sugar and golden syrup
• trying not to stir it too much and allowing it to melt together gradually.
• Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes.
• Melt the chocolate in a bowl over simmering water. When the flapjacks are baked
• cut them into small rectangles and dip them as far as you dare into the melted chocolate.
• Allow to chill for 20 minutes in the fridge and then serve.