Treacle Cherry Flapjack

A calorie packed pick-me-up to keep you going on long hiking or biking days. A mix of quick hit sugar and low GI porridge oats that doesn’t taste too sweet. Substitute raisins for the dried cherries if you prefer and throw in whichever seeds you fancy. These are big slices, slightly crumbly but firm enough to rattle around in a rucksack or bikebag. Also delicious as a campsite pudding with instant custard poured on top.

Makes 8 large slices

• 150g butter
• 75g dark brown soft sugar
• 75g black treacle
• 250g porridge oats
• 50g dried cherries
• 30g mixed seeds e.g. sunflower seeds, pumpkin seeds and sesame seeds
• Pinch of salt

Preheat the oven to 190C.

Line a 20cm square baking tin with greaseproof baking paper.

Gently melt the butter, sugar and treacle in a medium sized saucepan, do not let it boil.

Take off the heat and mix in all the other ingredients, stir thoroughly.

Press mixture firmly into the baking tin.

Bake for 25 mins until set and dark golden brown.

Leave to cool in the tin for 10 mins then turn out and cut whilst still warm into 8 slices.

Allow to cool fully then place in an airtight container. The flapjack will keep for a week.