Treacle Flapjacks

Flapjack is a great for snacks, low key party food or even as a desert warmed through with clotted cream. This recipe uses treacle as opposed to honey or golden syrup. These flapjacks will go down a treat with everyone and are really easy to make.


250g (8oz) butter
250g (8oz) light soft brown sugar
175g (6oz) black treacle
500g (1lb) rolled oats
18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment


1. Set the oven to 180°C.

2. Cut the butter into cubes and place it in a saucepan along with the soft brown sugar and treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.

3.Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tin and level it out and press it down well.

4. Bake the tray bake in the centre of the oven for 40-50 mins, until it’s starting to turn a darker colour around the edges.

5. Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.

6. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.

Enjoy Janet Lefton


Corn Bread

This is one of the easiest recipes that I know, and it is amazingly tasty. Corn bread is a favourite in North America and is eaten by itself or as an accompaniment to a meal.

Ingredients (serves 6-8)

175g plain flour
175g cornmeal
1tsp salt
1tbsp baking powder
2tsp caster sugar
50g butter, melted
200ml buttermilk
3 eggs, beaten
1tbsp olive oil


1. Pre-heat the oven to 200°C. Sift the flour into a large bowl and stir in the cornmeal, salt, baking powder and sugar. 2. Make a well in the centre.
3. Mix together the melted butter, buttermilk, eggs and olive oil and pour into the well. Stir quickly to combine then pour into a greased 20cm square cake tin. Bake for 25-30 mins until golden and a skewer inserted into the bread comes out clean.
4. Leave in the tin for 5 mins then turn out onto a cooling rack.
5. Serve warm or cold cut into 6-8 pieces.

Enjoy Janet Lefton