Inside Jordans

Flapjack Pudding

Posted by Rachel Marston 03 Mar 2010 2:47pm

Made with Country Crisp you can bake this in advance and store in an airtight tin before you need it. Use low fat Greek yogurt for a healthy topping.
Serves:    8
Prep time:    15 mins
Cook time:    25 mins
120g unsalted butter
50g golden syrup
75g Demerara sugar
80g Jordan’s Traditional Oats
160g Jordan’s Strawberry Country Crisp

To finish:
150g 2% fat Greek yogurt
200 half fat crème fraiche
2 nectarines, sliced thinly
1 kiwi, peeled and chopped
2 tbsp clear honey
1.    Preheat the oven to 170 C/ 160 C fan oven/ Mk 4. Line a 20cm/ 8 in loose bottomed tin with baking parchment.
2.    Melt together the butter, syrup and Demerara sugar together over low heat until sugar is dissolved. Remove from the heat and stir in the rolled oats and the Country Crisp. Bake for 25 minutes. Set aside to cool.
3.    To serve, set the flapjack base onto a serving plate. Mix together the greek yogurt and crème fraiche and spoon over the base. Arrange the nectarines on the crème fraiche mix, and spoon over the kiwis. Drizzle the honey all over. If possible, set aside for two hours or so for the base to soften slightly, and make cutting easier.