Flapjacks with spiced cream and figs recipe

1. 1

   For the spiced cream: using an electric whisk, beat together the yolks, sugar, pernod and spices in a bowl over a pan of simmering water.

2. 2

   Keep whisking until the mixture is thick and 4 times the volume.

3. 3

   Squeeze the water out of the gelatine and add to the warm egg mixture, stirring until it melts.

4. 4

   Using a hand whisk, whisk over a bowl of iced water until the mixture is cool.

5. 5

   Now beat the cream to soft peaks, then fold into the egg mixture using a plastic spatula.

6. 6

   Put into a piping bag and refrigerate.

7. 7

   For the flapjacks: preheat the oven to 200C/180C fan.

8. 8

   Melt the sugar, honey, zest and butter together in a large saucepan over a low heat.

9. 9

   Fold in the oats and add a pinch of salt.

10. 10

    Bake in a deep tray lined with baking parchment in the oven for 15 to 20 minutes, until golden brown.

11. 11

    Allow to cool for 10 minutes before removing from the tin.

12. 12

    Slice the flapjack into chunks and serve alongside a fig cut up into quarters, and a drizzle of spiced cream.

* Per serving · 4 servings · Values may vary.

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