Preheat the oven to 180c/350f/gas4

Put the butter in a pan and over a low heat stir until it melts.

Once the butter has melted, sprinkle in the caster sugar, then spoon in the sticky golden syrup. Mix until you get a gooey paste.

Add the crumbly porridge oats and ‘Give it a good stir’.

Next up it’s the star of the recipe, the Soreen loaf. Cut this into small chunks and plop it into the mixture. Spoons at the ready… stir again.

Evenly spread the mixture into a pre-greased baking tray and put in the oven for 20 minutes. Set the timer, make a cup of tea and put your feet up while the oven does the hard work.

Once the timer has pinged check to see if the flapjack has turned a lovely golden brown. Leave it to cool.

Melt the dark chocolate in a large bowl over a pan of hot water. Keep stirring all the time so no lumps or bumps pop up. Now is a good time to nibble the extra chocolate.

Pour the hot melted chocolate on top of the flapjack and leave to set. Yes, that said LEAVE to set, no picking or poking fingers.

The chocolate needs around one hour to set. So put it out of sight and out of reach.

Set the timer again for one hour. When you hear that ping, it’s time to grab your knife and cut yourself a rather large slice of your very own Chocolate Soreen Flapjack. Yum!

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