A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules


Raspberry Jam



  • 20g unsalted butter
  • 250g porridge oats
  • 125g unsalted butter
  • 130g soft light brown sugar
  • 70g maple syrup
  • ½ jar (225g) raspberry jam
  • 50g milk chocolate
  • 50g white chocolate

You can add nuts and dried fruit if you wish to your flapjack and also use golden syrup instead of maple syrup, as well as use a different flavoured jam. You also don’t have to use the jam, I like using it as I think it complements the flapjack!


  • Preheat your oven to 160 C
  • Line an 8×8 inch baking tin with the silicon paper.
  • Weigh the butter, sugar and maple syrup into a saucepan and place onto the hob on a medium heat to melt.
  • Whilst the butter, sugar and maple syrup are melting, weigh the porridge oats out in a bowl. If you’re adding any dried fruits or nuts then add these ingredients to the porridge oats. If you’re using any nuts then chop them up slightly.
  • Once the butter, sugar and maple syrup have completely melted add the porridge oats and completely coat the oats with the melted mixture.
  • Put the half of the mixture into the pre-lined baking tin, squash it down to cover the base of the tin using the back of a spoon and then spread the jam all over. Then add the remaining half of the mixture and spread it on top of the layer of jam. Ensure that it is completely packed in.
  • Place into the oven for approximately 15-20 minutes, check to see whether it is cooked after 15 minutes. Once the flapjack is cooked remove it from the oven, it should become a golden colour. Use a knife to portion the flapjack, cut it into 12 pieces.
  • Leave the flapjack to cool and firm up for at least 15 minutes and then melt the two different types of chocolate separately in the microwave. Melt the chocolate in 30 second bursts and then stir with a teaspoon after each burst until the chocolate has melted. Once they’re both melted, using a fork, drizzle each type of chocolate over the top of the flapjack and then leave to set.
  • Once the chocolate on top of the chocolate has set, remove it from the tin and place it onto a chopping board. Then cut the flapjack into 12 squares again, following the incisions already made and place onto a plate.