Cranberry and Pumpkins Seed Flapjack

With this beautiful weather you may think I've gone a little crazy for making this comfort food snack in the blazing sunshine, but after experiencing a 'cranberry and seed slice' at a little cafe on site at Pendennis Castle while on holiday I just had to try and replicate the sensational taste.

I took my basic flapjack recipe and played around with it to make these lovely slices, I hope they do the original justice.

FOR THE FLAPJACK

250g/9oz Butter

85g/3oz Light Muscovado sugar

175g/6oz Golden Syrup

350g/12 oz Porridge Oats

½ tsp Baking Powder

50g/2oz Sunflower Seeds

25g/1oz Pumpkin Seeds

25/1oz Dried Cranberries

FOR THE TOPPING

85g/3oz Pumpkin Seeds

85g/3oz Dried Cranberries

2 tbs Golden Syrup

Preheat oven to 170°C (350°F, gas mark 4, non fan 180°C).

Butter and line a 9 x 9 inch baking tin.

Melt butter, Sugar and syrup in a pan on a low heat.

Stir into the Oats and add the baking powder, Cranberries and Pumpkin seeds.

Tin into the baking tin, pushing down into the corners and smoothing down with a spoon.

Baking for 20-25 mins or until edges start to brown.

Leave to cool in the tin for five minutes before turning out onto a chopping board, dividing into 8 long slices. Leave to fully cool on a wire tray.

For the topping, mix the golden syrup, into the cranberries and pumpkin seeds, coat well, and scatter over the cut flapjack.

It turned out beautifully, here it is in the tin, out in the sunshine.

With the green and red colours I think these would be perfect at Christmas but taste great all year. And for all the added nutritional value from the seeds, oats and cranberries I probably won't be working out the calorie count on these ;)