Mapecan Flapjack©


  • 7oz-200g unsalted butter
  • 6 tablespoons maple syrup
  • 0.7oz-20g dark muscovado sugar
  • 4.5oz-130g light muscovado sugar
  • 8.8oz-250g oats
  • 3.5oz-100g pecan nuts (crushed)
  • 1 tablespoon caramel syrup


  1. Pre-heat oven with an over tray inside to 302f/150˚c regular oven or 266˚f /130˚c fan assisted oven. Grease a 20cm/8” square cake tin and set to one side
  2. In a large saucepan, place the butter, maple syrup, caramel syrup and both sugars and melt over a medium-low heat whilst continuously stirring until the sugar has dissolved and well combined
  3. Remove from the heat and add the pecan nuts and oats and stir using a wooden spoon until all the dry mix is evenly coated with the butter liquid. Pour the mix into the prepared tin and using the back of a metal spoon, flatten the mixture down evenly, making sure the whole tin is filled out up to the sides. Using a knife, score into 12 sections so it is easier to cut once ready
  4. Pop into the oven for 55 minutes. Remove and allow to cool in the tin completely. Gently cut into slices and lift from the tin onto a plate. Serve and enjoy

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