Remove the stems from the blackcurrants and strawberries
Put the fruit (600g in total) in a large pan and cook on a low heat until the fruit is soft (around 5 minutes), stirring occasionally to prevent it burning.
Meanwhile put the butter (250g), golden syrup (4 tbsp) and light brown muscovado sugar (100g) into a large pan and cook on a low heat until the butter has melted, stirring occasionally.
Once the butter has melted, remove from the heat, add the oats (500g) and stir until fully combined.
Once the fruit has softened, drain off the excess liquid and mash it a few times so it is mushy but still has quite a few lumps. The fruit should now look like a rich fruity jam in texture.
Place half of the oat mixture into the pre-lined tray and push down firmly to form an even layer - you must push down firmly to ensure that the flapjack doesn't fall apart when you remove it from the tin later.
Add the fruit to the tin and spread to form an even layer.
Add the remaining oat mixture and press firmly into an even layer.
Place in the oven and cook for 20 minutes until the flapjacks are golden in colour and slightly darker around the edges.
When the flapjacks are cooked, remove from the oven and leave to cool in the tin for 10 minutes.
After 10 minutes, transfer to a wire rack to cool thoroughly.
Once cooled, slice into 12 equal sized slices.
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