Chocolate fudge flapjacks Makes 10
500 ml (2 c) flour 10 ml (2 t) baking powder 2 ml (½ t) salt 45 ml (3 T) caster sugar 200 ml (¾ c) milk 1 egg 30 g butter, melted butter or oil for greasing CHOCOLATE FUDGE 250 ml (1 c) icing sugar 125 ml (½ c) brown sugar 80 ml (⅓ c) cocoa powder 15 ml (1 T) flour pinch of salt 400 g evaporated milk 250 ml (1 c) water 20 g butter 5 ml (1 t) vanilla essence
1 Sift the flour, baking powder, salt and caster sugar into a bowl. 2 In a separate bowl beat the milk and egg together, then mix in the melted butter. 3 Pour the liquid mixture into the flour mixture and beat with a fork until smooth. Set aside for 10 minutes. 4 Heat a small nonstick pan over medium heat and grease with little butter or oil only for the first flapjack. When heated, add a ladle of batter and cook until the top begins to bubble. Turn over and cook until both sides are browned. Repeat with the remaining batter. 5 Chocolate fudge: Put the icing sugar, brown sugar, cocoa powder, flour and salt in a saucepan. Add the evaporated milk, water and butter and bring to the boil, stirring constantly for 5 minutes. 6 Remove from the heat and allow to cool. Stir in the vanilla essence and serve over the flapjacks.