Blackcurrant no-churn ice cream
Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding
Yummy golden syrup flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 250g jumbo porridge oats
- 125g butterplus extra for the tin
- 125g light brown sugar
- 2-3 tbsp golden syrup(depending on how gooey you want it)
Nutrition: per serving
- kcal212
- fat10g
- saturates6g
- carbs27g
- sugars13g
- fibre2g
- protein2g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed – be careful not to overmix or the oats may lose their texture.
step 2
Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.
