Chocolate fudge flapjacks

By admin
28 June 2014

The sauce is silky and indulgent – in fact it’s so good you might have to make a second batch.

PHOTO: Jacques Stander. PHOTO: Jacques Stander.

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.

-Hope Malau

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