Chocolate fudge flapjacks

By Drum Digital
23 June 2014

The sauce is silky and indulgent

Makes 10

Preparation: 15 min

Cooking: 30 min

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 (? 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.

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