Fig Flapjacks

Isn't it strange that sometimes you spend ages thinking about flavour combinations before you cook, and still things don't work out well, and at other times you throw things together with almost no thought, and make something really delicious? The latter scenario is what happened with this batch of flapjacks.

I wanted to use a pack of partially re-hydrated figs, which was getting near the use-by date. The figs were really soft and sticky and when I looked through my 'add-ins' storage box to find something else to use, to balance both their sweetness and softness, I came across a tub of candied citrus peel. Then I opened a cupboard to get out the golden syrup and had to move a bottle of pomegranate molasses, and thought 'why not?'

The slightly sour note from the pomegranate molasses and the citrus notes really worked well to offset the sweetness of the figs and sugars, and this was one of the tastiest batches of flapjacks I've ever made.

Melt together 160g butter, 40g golden syrup, 30g pomegranate molasses and 100g light muscovado sugar. This can be done in a pan on the hob or in a large bowl in the microwave. It doesn't need to get very hot - you just want the butter to melt. Stir to blend everything together then mix in 230g rolled oats, 70g chopped dried figs and 30g candied citrus peel. Tip the mixture into a 20 x 20cm  (8" x 8") baking tin, lined with baking parchment, spread and level, and press down firmly. Bake at 180C for 30 minutes. Mark into bars while still warm, but cool completely before removing from the tin.