By adding some condensed milk to a typical flapjack recipe, the flapjacks become really fudgy.
125g block butter
100g golden syrup
90g golden caster sugar
280g porridge oats (sometimes more)
Half to a full tin (397g) of sweetened condensed milk (you only need half a tin, but if you can’t think of a way to use up the rest, chuck the lot in and add a few more oats)
2 teaspoons vanilla extract
Line an 8″ (20cm) square brownie tin with greaseproof paper and preheat the oven to 180 degrees (or 165 if your oven is too hot like mine).
Melt the butter, syrup and sugar very gently in a large pan, stirring often. Don’t allow to boil. As the last lump of butter is disappearing, add the condensed milk and vanilla. Warm through for 5 minutes until the mixture turns a shade darker.
Take the pan off the heat and gradually stir in the porridge oats. You may need a few more or a few less depending on whether your oats are jumbo or not. You want the mixture to be well filled with oats but not stiff at all.
Pour into your brownie tin and flatten slightly. If anything, have the edges slightly thicker than the middle as they burn more quickly.
Bake for between 12 minutes and 30 minutes, swivelling your tin by 180 degrees half way through cooking to ensure an even bake.
Turn your oven down if you’re worried that they might burn; a slower bake will do no harm. They are done when the outside is browning slightly, but the middle is turning golden.
Leave in the tin for at least 20 minutes to cool before lifting the greaseproof paper out to cut into 25 squares.