BERRY FLAPJACKS WITH CARAMELISED HAZELNUTS
Prep time 10 mins Cooking time 15 mins Serves 8 250g plain flour 2 tsp baking powder A pinch of salt 160g caster sugar 1 tsp mixed spice 1½ cups buttermilk 2 eggs, separated 80g butter, melted 1 cup blueberries, plus extra Butter, for cooking Mascarpone, for spreading ½ cup golden syrup FOR THE CARAMELISED NUTS: 150g sugar ½ cup water 50g hazelnuts, shelled, toasted Sift flour and baking powder into a bowl. Stir in salt, sugar and mixed spice. Make a well in the centre, add buttermilk, egg yolks and butter and mix well. Stir in blueberries. Beat egg whites until soft peaks form and fold through the mixture. Heat a little butter in a non-stick frying pan. Pour ¼ cup of the buttermilk mixture in, cook on each side until bubbles appear, turn over and cook until golden. Remove and keep warm. Repeat with remaining mixture. For hazelnuts, heat sugar and water in a pan, stir until sugar melts, bring to the boil and simmer for 5 minutes until golden. Toss in hazelnuts, coat well with syrup, and remove. To assemble, spread each flapjack with mascarpone, sprinkle over hazelnuts and blueberries, and drizzle with golden syrup. Serve immediately.