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Caramel flapjack with pumpkin seeds, cranberries and white chocolate

Yields1 Serving

Homemade flapjacks are best and you can play around with this and mix it up however you like.

 250g salted butter
 6 tbsp caramel from 1 tin of 397g Carnation caramel
 (Remainder will be used in the topping)
 50g Golden caster sugar
 350g rolled oats
 25g raisins
 25g sunflower seeds
 85g self-raising flour
 50g salted butter
 25g pumpkin seeds
 50g dried cranberries
 150g white chocolate – drops or a chopped up bar

Heat your oven to 160c/fan140 and butter and line a 22cm square cake tin with baking parchment


Melt the butter and caramel in a large saucepan, then tip in the oats, raisins, sunflower seeds and flour and stir it really will making sure everything is covered in the buttery sauce


Tip into the cake tin and press it down firmly and bake for 40 mins


About 5 mins before the end of cooking time, tip the remaining caramel and the butter into a saucepan and bubble for 5 mins until it turns a dark golden colour and thickens


When the flapjack is done remove it from the oven and sprinkle over half of your chocolate and then pour over the caramel and set aside to cool for about 5 mins


After 5 mins, scatter over the seeds, cranberries and remaining chocolate, pressing them into the caramel lightly so they will stick


Leave to cool completely before turning out and cutting into squares