Blueberry Flapjack Bake
Every morsel is a journey back to simpler food.
120 mins 
Makes 10 
INGREDIENTS
Metric
Imperial
For the Flapjacks:
- 1 packet SASKO FLAPJACK MIX
- 2 extra-large eggs
- 30 ml vegetable oil
- 550 ml milk
- Oil for frying
- 250 g blueberry jam (If you can’t find blueberry jam, you can use any other berry jam)
- 5 extra-large eggs
- 1 cup cream
- 2 cups milk
- 160 ml castor sugar
- 80 g fresh blueberries and whipped cream/pouring cream
For the Flapjacks:
- 1 packet SASKO FLAPJACK MIX
- 2 extra-large eggs
- 1.01 oz vegetable oil
- 18.6 oz milk
- Oil for frying
- 8.82 oz blueberry jam (If you can’t find blueberry jam, you can use any other berry jam)
- 5 extra-large eggs
- 8 oz Cream
- 16 oz cups milk
- 5.41 oz castor sugar
- 2.82 oz fresh blueberries and whipped cream/pouring cream
METHOD
- Make the flapjacks as per the instructions on the Quick Treats Flapjack Mix packet.
- Allow the flapjacks to cool.
- Grease a 34cm by 24cm rectangular or similar sized, high-sided, baking dish.
- Spread a little jam over each flapjack and layer them across the dish like dominos.
- Whisk together the eggs, cream, milk and castor sugar until the sugar has dissolved and pour over the flapjacks.
- Allow to sit for 45 minutes so that the flapjacks can absorb the custard.
- Preheat the oven to 180*C.
- Bake the flapjack bake in the centre of the oven for approximately 50 mins -1 hour. (Cooking time may vary depending on the size and type of baking dish you use, you will know when the bake is cooked as it will have risen slightly and the custard in the centre will be set and no longer liquid – to check: use a spoon and press down gently in the centre of the bake and if some liquid custard emerges then it needs to be cooked for longer.)
- Serve warm with fresh berries and cream.
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