Saucy Cranberry and Orange Flapjack recipe


There’s a delicious range of mayonnaises, sauces, mustards, relishes, chutneys and dressings from Stokes and Suffolk Mud on ACHICA today. They range is made in a converted coach house in the heart of rural Suffolk by a dedicated team of chefs who are experts in mayonnaise and sauce making. I’ve got my eyes and tastebuds firmly fixed on the Cranberry and Orange Sauce with Ruby Port – it would be delicious with Sunday lunch, and I’ve also just discovered that you can make this yummy flapjack recipe with it. Check out the recipe here…

Ingredients

100 g butter

100 g Demerara sugar

100 g golden syrup

225 g porridge oats

3 tbs Suffolk Mud Cranberry and Orange Sauce with Ruby Port

Method

Preheat the oven to 160 degrees C / 325 degrees F. Grease and line a 20 cm (8 inch) round cake tin.

Put the butter, sugar and golden syrup into a saucepan and heat gently over a low heat. Stir until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the oats.

Pour roughly two thirds of the mixture into the cake tin and smooth. Spoon the Suffolk Mud Cranberry and Orange Sauce with Ruby Port on top and spread with a knife.

Pour the remaining oat mixture on top, covering as much of the cranberry sauce as possible, and then press down with the back of a spoon until the surface is level.

Bake in the preheated oven until golden brown – around 25 minutes. Leave to cool in the tin for 10 minutes, then tip on to a board and cut into wedges. Leave again until completely cool.

The Stokes & Suffolk Mud promotion at ACHICA is on now and ends at 7am Monday 14th November.

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Emily Peck, Editor

View all posts by Emily Peck, Editor