Sticky toffee flapjacks

Preheat the oven to 200°C, gas mark 6. Grease a 20x30cm tin and line with baking parchment.

Put the butter, sugar and treacle into a large heavy-based saucepan. Heat the mixture gently, stirring occasionally, until the butter has completely melted and the sugar has almost dissolved.

Mix the oats and dates into the hot sugar and butter mixture and stir together until all the oats are completely coated. Turn the mixture into the prepared tin and use the back of a spatula to press it down into an even layer.

Bake for 15 minutes until the top has just started to caramelise and is a light golden colour. This flapjack is darker than most, so be careful not to over bake it – you want the flapjack to be sticky and soft. Allow to cool completely in the tin.

To make the topping, put the dark brown sugar, butter and golden syrup into a small saucepan and bring to the boil. Stirring all the time, cook the mixture for five minutes or until thickened and bubbling. Carefully stir in the double cream and allow to cool slightly.

Roughly chop half the toasted pecans, then drizzle the toffee sauce over the flapjack. Sprinkle on the whole and chopped nuts and leave to set
for about 30 minutes, or until the toffee sauce has cooled, before slicing into squares. The flapjacks will keep in an airtight container for up to 10 days.