Honey, Rosemary and Popcorn Cakes Recipe

Honey, Rosemary and Popcorn Cakes Recipe

Popcorn flapjacks are the best thing since sliced bread… or Pyramid tea bags. I can think of no better late-night treat to go with a comforting cuppa PG tips Decaf!

Ingredients (Serves 6 - 8)

For the popcorn

  • 60g popcorn
  • A glug of oil
  • 25g Stork Margarine
  • A pinch of sea salt
  • 1-2 sticks of rosemary

For the Flapjack

  • 75g porridge oats
  • 70g Demerara sugar
  • 80g honey
  • 80g Stork Margarine


Method

  • Heat enough of the oil to just cover the base of a large saucepan with a lid
  • On a high heat, stir in the popcorn and rosemary so each piece is coated in the oil and cover with the lid. Shake the pan well over the heat every 30 seconds to keep the corns moving (so they don’t burn)
  • When the corn starts to pop, keep shaking the pan until the corn has stopped popping. Take it off the heat
  • In the meantime, make the honey binding for the flapjacks by placing the margarine, sugar and honey in a heavy based pan and stir continuously with a wooden spoon over a medium heat for 2-3 minutes
  • When the mix is boiling, has turned slightly darker and thickened slightly, turn the heat down and keep warm
  • In a separate bowl, pour in the popped corn, oats and salt then pour over the honey while tossing the corn to ensure an even coating
  • Press the mix into a lightly greased tin and let it cool before cutting in to squares and serving with a nice cup of PG tips Decaf Tea.


Each serving contains

 

Amount

%GDA*

Calories

332kcal

17%

Fat

21.1g

30%

Saturates

9.9g

50%

Sugars

21.2g

24%

Salt

0.5g

8%

*of an adult’s guideline daily amount