Recipe Details
| Title | Rum and orange flapjacks |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 6 | |
| Created | 16th February 2015 09:37 am |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 199.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Orange, juice | 160 Millilitre | |
| Orange, zest | 60 Millilitre | |
| Raisins | 100 Gram |  |
| Lemon, juice | 22.5 Millilitre | |
| Butter, unsalted | 200 Gram |  |
| Syrup, golden | 100 Gram | |
| Sugar, soft brown | 100 Gram | |
| Rum, distilled, 80 proof | 2 Tablespoon | |
| Oats | 250 Gram |  |
| Pine nuts | 100 Gram | |
| Flour, wheat, white, plain | 100 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% | |
Traffic Lights
 |  |  |  |
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.