Chocolate topped sultana flapjack cake

    1 hour 20 min

    I’d always been a flapjack fan - not those ultra sugary ones you can get in service stations and places like that, but good honest oat packed ones with lots of juicy sultanas and topped with delicious dark chocolate. So, I set about a new challenge to create a cake version. I spent a morning playing around and came up with this. It tasted good to me and when mother tried some, and my stepdad, it was confirmed as a winner.


    Gloucestershire, England, UK
    1 person made this

    Serves: 4 

    • 200g unsalted butter or margarine
    • 250g golden syrup
    • 80g soft light brown sugar
    • 100g oats
    • 250g self-raising flour
    • 75g sultanas
    • 1 teaspoon cinnamon
    • 200g plain/dark chocolate for the top of the cake

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Pre-heat your oven to 170 C / Gas 3-4. Grease the sides of a 20cm loose bottomed tin and line the base.
    2. Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked. Pour the mixture into the prepared tin and pop it into the oven to bake for an hour or until a skewer comes out clean.
    3. Pour the mixture into the prepared tin and pop it into the oven to bake until a skewer comes out clean, about 1 hour.
    4. Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set.


    Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way.

    See it on my blog

    The Battling Baker

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