Flapjack baked figs with creme fraiche recipe

1. 1

   Make the flapjack mixture first by placing the sugar, unsalted butter and golden syrup in a small saucepan over a moderate heat, stirring continuously until the sugar has dissolved and the mixture has combined.

2. 2

   Mix the rolled oats and cinnamon together, then pour the butter mixture over and stir until combined.

3. 3

   Put in the fridge until required.

4. 4

   Preheat the oven to 180C/350F/gas mark 4.

5. 5

   Carefully make an x-shaped incision on the top of each fig, ensuring you slice only halfway down.

6. 6

   Stuff the incisions with half of the flapjack mixture and place the stuffed figs on a baking tray.

7. 7

   Bake in the oven for 10 minutes.

8. 8

   Roll the remaining flapjack mixture flat between two sheets of baking paper and cook for 5-8 minutes until crispy.

9. 9

   Leave to cool slightly then cut into four pieces.

10. 10

    To serve, place a quenelle of the creme fraiche on each of the cooled baked flapjacks.

11. 11

    Dust the figs with icing sugar and serve while warm.

12. 12

    Drizzle a little clear honey around the plate and sprinkle with ground cinnamon.

* Per serving · 4 servings · Values may vary.