Nadiya Hussain’s milk fudge flapjack recipe
Unapologetically sweet and unquestionably delicious, this recipe from bestselling author, television presenter and 2015 The Great British Bake Off winner Nadiya Hussain is just the thing for an afternoon pick-me-up. Inspired by Nadiya’s love of both the fragrant, fudge-like Indian sweet barfi and the British favourite that is flapjack, this recipe sees the two combine with sensational results.
While there are two different elements to this recipe, the process is a simple one and the end result is well worth the effort. Cut into bite-size squares, the fudge-flapjacks would make for an ideal after dinner treat or even edible gift, once packaged up prettily in a box.
This recipe features in the Bake Off star’s latest book, Nadiya’s Simple Spices, in which she sets out to not only provide inspiration for interesting, achievable recipes that all the family will enjoy, but also dispel the idea that cooking with spices needs to involve a vast ingredients list and hours of preparation.
Things to note:
You will need a 20cm (8in) square tin (pan).
The fudge-flapjacks should be left to chill in the fridge completely before slicing.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 180 g golden syrup
- 180 g caster sugar
- 500 g rolled oats
- 2 tsp almond extract
- 250 g unsalted butter, plus extra for greasing
- 6.3 oz golden syrup
- 6.3 oz caster sugar
- 17.6 oz rolled oats
- 2 tsp almond extract
- 8.8 oz unsalted butter, plus extra for greasing
- 6.3 oz light treacle
- 6.3 oz superfine sugar
- 17.6 oz rolled oats
- 2 tsp almond extract
- 8.8 oz unsalted butter, plus extra for greasing
- 60 g unsalted butter
- 200 ml double cream
- 60 g caster sugar
- 2 tsp cardamom pods
- 100 ml condensed milk
- 100 g semi-skimmed milk powder, blitzed in a food processor to remove any lumps
- 100 g almond flakes, toasted
- 2.1 oz unsalted butter
- 7 fl oz double cream
- 2.1 oz caster sugar
- 2 tsp cardamom pods
- 3.5 fl oz condensed milk
- 3.5 oz semi-skimmed milk powder, blitzed in a food processor to remove any lumps
- 3.5 oz almond flakes, toasted
- 2.1 oz unsalted butter
- 0.8 cup heavy cream
- 2.1 oz superfine sugar
- 2 tsp cardamom pods
- 0.4 cup condensed milk
- 3.5 oz skim milk powder
- 3.5 oz almond flakes, toasted
Details
- Cuisine: Indian
- Recipe Type: Sweet
- Difficulty: Easy
- Preparation Time: 12 mins
- Cooking Time: 45 mins
- Serves: 12
Step-by-step
- For the flapjack, set a pan with the butter, golden syrup (light treacle) and sugar over a low heat. Warm through until the butter has melted and the sugar dissolved. Remove from the heat.
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and grease the base and sides of a 20cm (8in) square cake tin with butter.
- Put the oats in a large bowl, pour over the melted butter and sugar and add the almond extract. Stir well to combine.
- Tip into the prepared tin, flattening and smoothing the surface to ensure everything is well compressed.
- Transfer to the oven and bake for 30 minutes. When the flapjack is ready, it will be golden around the edges and lighter in the centre. Remove from the oven and leave to cool completely, then chill in the fridge so you have a firm base for the fudge to sit on.
- For the milk fudge, put the unsalted butter, cream and sugar in a pan set over a low heat and mix until the sugar has dissolved.
- Crush the cardamom pods, remove the husks and then crush the black seeds. Add to the sugar mix. Stir well, then add the condensed milk and milk powder.
- Bring to a gentle simmer over a medium heat, then continue to cook, stirring constantly, until the mixture is thick and coming away from the sides of the pan.
- Spoon the fudge mixture over the flapjack base, smoothing into an even layer. Sprinkle over the toasted almond flakes and press them in.
- Leave to cool in the tin, then transfer to the fridge to chill completely. Cut into squares and they are ready to serve.
Recipe adapted from Nadiya’s Simple Spices by Nadiya Hussain (Penguin Michael Joseph £26). Photography by Chris Terry.
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Nadiya’s rosemary banoffee pie
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