Flapjack baked figs with creme fraiche recipe

• 30 g (1.1oz) Demerara sugar
• 85 g (3oz) Unsalted butter
• 40 g (1.4oz) Golden syrup
• 85 g (3oz) Rolled oats
• 0.5 tsp Ground cinnamon, plus extra for sprinkling
• 4 Large ripe, fresh figs
• 80 g (2.8oz) Creme fraiche
• 1 Icing sugar, for dusting
• 1 Clear honey, for drizzling

1. Make the flapjack mixture first by placing the sugar, unsalted butter and golden syrup in a small saucepan over a moderate heat, stirring continuously until the sugar has dissolved and the mixture has combined.
2. Mix the rolled oats and cinnamon together, then pour the butter mixture over and stir until combined.
3. Put in the fridge until required.
4. Preheat the oven to 180C/350F/gas mark 4.
5. Carefully make an x-shaped incision on the top of each fig, ensuring you slice only halfway down.
6. Stuff the incisions with half of the flapjack mixture and place the stuffed figs on a baking tray.
7. Bake in the oven for 10 minutes.
8. Roll the remaining flapjack mixture flat between two sheets of baking paper and cook for 5-8 minutes until crispy.
9. Leave to cool slightly then cut into four pieces.
10. To serve, place a quenelle of the creme fraiche on each of the cooled baked flapjacks.
11. Dust the figs with icing sugar and serve while warm.
12. Drizzle a little clear honey around the plate and sprinkle with ground cinnamon.

sugar, butter, golden syrup, oats, ground cinnamon, fresh figs, icing sugar, clear honey

Taken from www.lovefood.com/guide/recipes/13968/marcus-wareings-flapjack-baked-figs-with-crme-fraiche (may not work)