Oh yes, you heard me (read me) correctly, this flapjack contains bacon. To answer your next likely question (what does it taste like?) I’d say, “You simply must try it”. And when you do, I think you’ll love it. I certainly do.

Makes: 16 moderate squares. I actually cut mine into 20 to be shared after our morning meeting at church. For “home use”, I prefer a bigger piece , so go for 12.

Time: 20 – 25 minutes for preparation, then around 40 minutes baking + cooling and cutting time.

Level: Very easy

Need: 20cm/8” square baking tin.

Ingredients

175g/6oz butter
175g/6oz maple syrup
175g/6oz white caster sugar*
350g/12oz porridge oats
75g – 100g** (2½ – 3½oz) lardons or chopped bacon
75g – 100g (2½ – 3½oz) Pecans, broken into pieces (not too small)

* You could use darker sugars, but white caster allows the maple syrup flavour to be more prominent.

** This is the weight when cooked, so at least 150g/5½oz pre-cooked.

Method

1. Fry or grill the bacon until dark and crispy. Drain off the fat and dry the bacon pieces with kitchen paper. Set aside to cool.

2. Line the base and sides of the tin with baking parchment. Turn the oven on to 170°C / fan 150°C / 335°F / Gas 3.5.

3. Put the butter, syrup and sugar in a large saucepan and melt together, giving an occasional stir. Don’t let it boil.

4. In a large mixing bowl, mix together the oats, cooled bacon pieces and broken pecans.

5. Pour the melted mixture into the dry and mix well, making sure everything is well coated.

6. Pour or spoon the mixture into the tin. Spread it evenly and press down, then bake for 40 – 42 minutes.

7. Let it cool in the tin then either cut and remove or remove the whole block before cutting. (I’ve recently discovered that I get a much cleaner cut if I put the block in the fridge for an hour. I also use a serrated knife.)