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Nadiya Hussain’s Jam Layer Flapjacks

An indulgent take on the classic, these flapjacks are layered with sharp raspberry jam and topped with chocolate for an added sweetness.

From the book


Nothing says I love you like a flapjack from the petrol station after filling up the car. At least, that’s my interpretation of what love is! My husband Abdal knows it, as I always have a stash of Bakewell imitation flapjacks that sit in my bag for when hunger strikes. These are exactly like those: buttery sweet with a tart layer of fruit running right through the centre and topped off with a marbled trio of chocolate.

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250g unsalted butter
180g golden syrup
180g golden caster sugar
oil, for greasing
500g porridge oats
2 tsp almond extract
200g raspberry jam
For the topping:
50g dark chocolate, chopped
50g milk chocolate, chopped
50g white chocolate, chopped

Essential kit

You will need: a 20cm square cake tin.


Put the butter, golden syrup and sugar in a pan and pop onto a low heat. Stir occasionally, encouraging the butter and sugar to melt.

Preheat the oven to 180°C/fan 160°C/gas mark 4. Line and grease a 20 cm square cake tin and set aside. Be sure to leave some paper overhanging to make it easier to lift the flapjack out.

Add the oats to a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture all over the oats and mix well till you no longer have any patches of dry oats.

Take half the mixture and press firmly into the tin, getting it into every corner. Make sure you have an even layer. Spread the jam in a thin layer, evenly distributing it across the oat mixture.

Top with the other half of the oat mixture, again using the back of a spoon to spread the mixture all over in an even layer, being a bit gentler this time so as not to agitate the jam layer. Pop into the oven for 30 minutes.

The flapjack will be golden around the edge but not fully set in the centre when you take it out. Pop onto a cooling rack still in its tin.

Take the three types of chocolate and mix the pieces in a bowl, so the three colours are distributed. Sprinkle all over the hot flapjack and leave for 10–12 minutes till the chocolate is glossy and melted. Use the back of a spoon or an offset spatula to just smooth and ripple the top.

Leave to cool and set completely. Lift out of the tin, cut into 12 equal squares and they are ready to eat, or to pack into your handbag till hunger strikes. Because it will!


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From the book: Nadiya’s Everyday Baking

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