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Before you jump to Millionaire’s Flapjack recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for this. There are numerous health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get us to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can change their eating habits for the better by implementing a couple of modest changes.
If you want to see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you wish to make big changes, but the most vital thing is to bit by bit switch to making healthier eating selections. Soon enough, you will probably see that you will eat more and more healthy food as your taste buds get used to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate in the past.
Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to millionaire’s flapjack recipe. To make millionaire’s flapjack you need 13 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Millionaire’s Flapjack:
- Use 250 g porridge oats
- Use 75 g sultanas
- Get 75 g unsalted butter
- Prepare 75 g dark brown soft sugar
- Take 50 g black treacle
- Use 25 g golden syrup
- Get 1-2 tablespoons rum flavouring, to taste
- Use For the caramel
- Use 1 (397 g) tin condensed milk
- Use 80 g unsalted butter
- You need 80 g golden caster sugar
- Prepare For the chocolate topping
- Prepare 150 g dark chocolate, melted
Instructions to make Millionaire’s Flapjack:
- Pre-heat your oven to 170 C / Gas 3 to 4. Lightly grease either a 20cm round or square baking tin.
- Starting with the flapjack, put the oats and sultanas in a large bowl and stir them together. In a saucepan add the butter, dark brown sugar, black treacle and golden syrup and, over a low heat, gently heat until all the ingredients are melted and the sugar has dissolved. Add the run flavouring in and stir it through. Remove from the heat and pour it over the oats and sultana mix and stir it through until well combined. Make sure the oats are completely covered with the syrupy mixture.
- Tip the mixture into the prepared tin and press down into the tin using the back of a spoon. Pop it into the oven and bake until golden brown, 20 to 25 minutes. Remove from the oven and leave it in the tin. It’s worth just giving it a little press down with the back of a spoon again just to make sure it’s firm in the tin. Let it cool completely before doing anything else with it.
- To make the caramel, tip the condensed milk, butter and golden caster sugar into a saucepan and put it on a medium/low heat on the hob. Bring to the boil stirring constantly to ensure that it doesn’t “catch.” This is really important; you don’t want it to catch – you get horrible brown/black bits in your caramel. When it gets to boiling point turn the hob down a bit so that the caramel is just simmering/bubbling gently. Still keep stirring the whole time for around 8 to 10 minutes.
- Once the caramel is ready you need to act quickly. Remove from the heat and pour/spoon it over your flapjack and smooth it over the whole surface evenly. Do this as quickly as you can because the caramel will start to set quite swiftly. Let cool.
- Finally, melt your chocolate, spread it over the caramel evenly and let it set. Loosen the flapjack from the tin (I use a knife and just run it around the edge) and then tip it out. Cut it up however you see fit.
- Store in airtight container in the fridge for up to a week.
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