Currant Flap

This is absolutely my last blackcurrant recipe but at this stage my bumper crop has become fully ripe and the berries are plump and sweet. Before the crows finish off what's left, I decided to try to use up the remainder. I was given half a bag of Bunalun organic porridge which resembles pinhead oatmeal and makes a not very pleasant gritty-textured porridge. Rather than bin it, I decided to use it in this flapjack recipe.











Blackcurrant Flapjacks                                       

250g porridge oats
100g butter
75g honey
75g sugar
40g roughly chopped whole almonds (skin on)
100g blackcurrants
1 tablespoon blackcurrant jam
splash of Crème de Cassis

Put the oats, butter and honey in a bowl and melt in the microwave until butter is soft.  Stir well and add in all the other ingredients. Transfer to a rectangle roasting tin lined with greaseproof paper. Bake for 25 - 30 minutes at 160 deg C. If they haven't browned turn the heat up to 180 deg and give them a further 10 minutes but be careful not to over bake.

 Cool tin on a wire tray. Lift out when cool and cut into portions.

Tags: Blackcurrant flapjacks  blackcurrant recipes  Bunalun organic porridge  Irish food  Irish Baking