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  • Writer's pictureLeanne Fullwood

Sticky Toffee Flapjacks

Inspired by my husband Mark’s love

of Sticky Toffee Pudding, I thought I’d have a play with combining the traditional flavours of this popular pud (dates, spice and treacly sweetness) and try to incorporate into a staple snack- the humble flapjack.

And what a triumph this was! I’m absolitely amazed at how mich they genuinely taste like sticky toffee puds! I avoided using treacle but did use maple syrup and ginger to mirror that deep toffee flavour we all know and love.

Can’t wait to get out on my bike and road test these for fuelling when I get back to some endurance training again. I have a feeling they’ll keep me cycling for days!

Sticky Toffee Flapjacks

Makes 12


300g porridge oats

300g stoned dates

50ml warm water

100g raisins

2 tsp ground ginger

6 tbsp maple syrup

200g melted butter


1. Pre-heat the oven to 175°C.

2. Take 70g of the dates and finely chop them into small chunks.

3. Place the remaining 230g dates and the warm water into a blender and blitz until a thick paste. You may need to add a trickle more water if it’s too thick for the blender. Don’t add too much!

4. In a large mixing bowl, add the oats, chopped dates, date paste, raisins and ground ginger.

5. Add the maple syrup and melted butter and combine everything together until evenly mixed.

6. Either spoon the mixture into a greased and lined baking tray (a 20x20cm tray will make really thick bars or use a 20x30cm tray) or into individual silicone bar moulds.

7. Bake for 25-30 minutes as one large tray or for 18-20 minutes if using the silicone bar moulds.

8. Leave to cool completely in the pan (you’ll have to resist eating them despite the amazing smell in your kitchen!) and enjoy demolishing with a cup of tea!!

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