Easiest Way to Prepare Yummy Chocolate Topped Sultana Flapjack Cake

Chocolate Topped Sultana Flapjack Cake.

You can cook Chocolate Topped Sultana Flapjack Cake using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chocolate Topped Sultana Flapjack Cake

1. Prepare 200 g of unsalted butter or margarine.
2. Prepare 250 g of golden syrup.
3. You need 80 g of soft light brown sugar.
4. You need 100 g of oats.
5. It's 250 g of self-raising flour.
6. It's 75 g of sultanas.
7. You need 1 teaspoon of cinnamon.
8. You need 200 g of plain/dark chocolate for the top of the cake.

Chocolate Topped Sultana Flapjack Cake instructions

1. Pre-heat your oven to 170 C / Gas 3-4. Grease the sides of a 20cm loose bottomed tin and line the base..
2. Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked..
3. Pour the mixture into the prepared tin and pop it into the oven to bake until a skewer comes out clean, about 1 hour..
4. Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set..
5. Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way..