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Millionaire’s Flapjack
Millionaire’s Flapjack

Before you jump to Millionaire’s Flapjack recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today a lot more popular than in the past and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. Even though we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all probability, a lot of people assume that it takes too much work to eat healthily and that they will need to drastically change their way of life. It is possible, however, to make several simple changes that can start to make a difference to our everyday eating habits.

You can see results without eliminating foods from your diet or make considerable changes right away. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. As you stick to your habit of eating healthier foods, you will discover that you no longer wish to eat the old diet.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to millionaire’s flapjack recipe. You can have millionaire’s flapjack using 13 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Millionaire’s Flapjack:
  1. Provide 250 g porridge oats
  2. Prepare 75 g sultanas
  3. Take 75 g unsalted butter
  4. Use 75 g dark brown soft sugar
  5. You need 50 g black treacle
  6. Use 25 g golden syrup
  7. Provide 1-2 tablespoons rum flavouring, to taste
  8. You need For the caramel
  9. Take 1 (397 g) tin condensed milk
  10. Get 80 g unsalted butter
  11. You need 80 g golden caster sugar
  12. Take For the chocolate topping
  13. Use 150 g dark chocolate, melted
Steps to make Millionaire’s Flapjack:
  1. Pre-heat your oven to 170 C / Gas 3 to 4. Lightly grease either a 20cm round or square baking tin.
  2. Starting with the flapjack, put the oats and sultanas in a large bowl and stir them together. In a saucepan add the butter, dark brown sugar, black treacle and golden syrup and, over a low heat, gently heat until all the ingredients are melted and the sugar has dissolved. Add the run flavouring in and stir it through. Remove from the heat and pour it over the oats and sultana mix and stir it through until well combined. Make sure the oats are completely covered with the syrupy mixture.
  3. Tip the mixture into the prepared tin and press down into the tin using the back of a spoon. Pop it into the oven and bake until golden brown, 20 to 25 minutes. Remove from the oven and leave it in the tin. It’s worth just giving it a little press down with the back of a spoon again just to make sure it’s firm in the tin. Let it cool completely before doing anything else with it.
  4. To make the caramel, tip the condensed milk, butter and golden caster sugar into a saucepan and put it on a medium/low heat on the hob. Bring to the boil stirring constantly to ensure that it doesn’t “catch.” This is really important; you don’t want it to catch – you get horrible brown/black bits in your caramel. When it gets to boiling point turn the hob down a bit so that the caramel is just simmering/bubbling gently. Still keep stirring the whole time for around 8 to 10 minutes.
  5. Once the caramel is ready you need to act quickly. Remove from the heat and pour/spoon it over your flapjack and smooth it over the whole surface evenly. Do this as quickly as you can because the caramel will start to set quite swiftly. Let cool.
  6. Finally, melt your chocolate, spread it over the caramel evenly and let it set. Loosen the flapjack from the tin (I use a knife and just run it around the edge) and then tip it out. Cut it up however you see fit.
  7. Store in airtight container in the fridge for up to a week.

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