Thursday, 3 November 2011

Buy British Flapjack-Baked Figs with Crème Fraîche

You may have noticed my recent features on buying Briitish, here is another recipe that utilises some fab British ingredients.
They are kindly given to me by ‘BUY BRITISH’ Campaigner MARCUS WAREING
Country Life, the only major British butter brand, has teamed up with the restaurateur  to celebrate the best of British food and help launch the ‘Buy
British’ campaign.

Flapjack-Baked Figs with Crème Fraîche
For those with a sweet tooth, Marcus has made Flapjack Baked Figs with Crème Fraiche – the perfect British pudding, and one that is sure to delight any dinner guest and have them coming back for seconds.

Serves 4
30g demerara sugar
85g Country Life Unsalted butter
40g golden syrup
85g rolled oats
½tsp ground cinnamon, plus extra for sprinkling
4 large ripe, fresh figs
80g crème fraîche
Icing sugar, for dusting
Clear honey, for drizzling

1. Make the flapjack mixture first by placing the sugar, Country Life Unsalted butter andgolden syrup in a small saucepan over a moderate heat, stirring continuously until the sugar has dissolved and the mixture has combined.

2. Mix the rolled oats and cinnamon together, then pour the butter mixture over and stir until combined. Put in the fridge until required.
3. Preheat the oven to 180˚C/350˚F/gas mark 4. Carefully make an x-shaped incision on the top of each fig, ensuring you slice only halfway down. Stuff the incisions with half of the flapjack mixture and place the stuffed figs on a baking tray. Bake in the oven for 10 minutes.
4. Roll the remaining flapjack mixture flat between two sheets of baking paper and cook for 5-8 minutes until crispy. Leave to cool slightly then cut into four pieces.
5. To serve, place a quenelle of the crème fraîche on each of the cooled baked
flapjacks. Dust the figs with icing sugar and serve while warm. Drizzle a little clear honey around the plate and sprinkle with ground cinnamon.

1 comment:

  1. Wow, such an unusual recipe, it looks really impressive :)