October's recipe: apple flapjack


100 g (4 oz butter),

25 g (1 oz)caster sugar

2 ½ tablespoons golden syrup

200g (8 oz) porridge oats

50 g (2 oz) grated apple


Cream the butter, sugar and golden syrup until soft then add the oats and grated apple. Spread the mixture into a lightly greased 20 cm (8") tin and bake in a moderately hot oven until a rich golden brown. Allow to cool slightly and cut into 12 portions.