Recipe Details
Title Rum and orange flapjacks
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 199.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Orange, juice160 Millilitre
Orange, zest60 Millilitre
Raisins100 Gram
Lemon, juice22.5 Millilitre
Butter, unsalted200 Gram
Syrup, golden100 Gram
Sugar, soft brown100 Gram
Rum, distilled, 80 proof2 Tablespoon
Oats250 Gram
Pine nuts100 Gram
Flour, wheat, white, plain100 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 762
Protein 23.95%
Other Carbohydrate 24.74%
Sugar 50.56%
Fat Saturated 92.20%
Fat Unsaturated 40.73%
Fiber 24.30%
Sodium 2.27%
Salt 2.44%
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Recipe Method
1. Preheat the oven to 160C/325F/Gas Mark 3. 2. Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice. 3. In another larger pan place the butter, golden syrup, finely grated orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.