Flapjack baked figs with crème fraîche recipe
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.
Ingredients
- 30 g Demerara sugar
- 85 g Unsalted butter
- 40 g Golden syrup
- 85 g Rolled oats
- 0.5 tsp Ground cinnamon, plus extra for sprinkling
- 4 Large ripe, fresh figs
- 80 g Crème fraîche
- 1 Icing sugar, for dusting
- 1 Clear honey, for drizzling
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Make the flapjack mixture first by placing the sugar, unsalted butter and golden syrup in a small saucepan over a moderate heat, stirring continuously until the sugar has dissolved and the mixture has combined.
- Mix the rolled oats and cinnamon together, then pour the butter mixture over and stir until combined. Put in the fridge until required.
- 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.
- 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.
- 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.