Country Life celebrates the best of British with recipes from
chef and "Buy British" campaigner Marcus Wareing

• Serves: 4

Ingredients

• 30g demerara sugar
• 85g Country Life Unsalted butter
• 40g golden syrup
• 85g rolled oats
• ½tsp ground cinnamon, plus extra for sprinkling
• 4 large ripe, fresh figs
• 80g crème fraîche
• Icing sugar, for dusting
• Clear honey, for drizzling

Method

1. Make the flapjack mixture first by placing the sugar, Country Life 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. Put in the fridge until required.
3. Preheat the oven to 180˚C/350˚F/gas mark 4. Carefully make an x-shaped incision on the top of each fig, ensuring you slice only halfway down. Stuff the incisions with half of the flapjack mixture and place the stuffed figs on a baking tray. Bake in the oven for 10 minutes.
4. Roll the remaining flapjack mixture flat between two sheets of baking paper and cook for 5-8 minutes until crispy. Leave to cool slightly then cut into four pieces.
5. To serve, place a quenelle of the crème fraîche on each of the cooled baked flapjacks. Dust the figs with icing sugar and serve while warm. Drizzle a little clear honey around the plate and sprinkle with ground cinnamon.