Tropical Jack Flaps

Ingredients

  • 215g Porridge oats
  • 30g Puffed rice
  • 150g Soya marge
  • 100g Golden syrup (plus a little for brushing)
  • 200ml Orange juice
  • 1.5 Bananas
  • 600g Fresh pineapple (half in chunks and half in thin slices)
  • 50g Flaked coconut
  • 2 Cardamom pods

Method

  1. Blend the chunked pineapple (about 300g) with the banana, orange juice, 30g of coconut flakes and the cardamom pods
  2. Stir the oats into the blended fruits (blend further if you prefer a less chunky texture) and chill. Soak this overnight if possible
  3. Melt the golden syrup and soya marge slowly on a low heat before folding in the fruit oat mixture
  4. Add the puffed rice and mix thoroughly before pressing half the mixture into a greased baking tin
  5. Create a layer of pineapple slices and press the remaining oat mixture on top.
  6. Scatter the remaining coconut flakes on top and brush with a little more melted golden syrup
  7. Bake for about 20 minutes at 180 degrees, checking frequently to avoid burnt edges

Cooking Temperature: 180 degrees

Cooking Time: 20 Minutes

Serves: 15

Keeps For: about a week 

Tips and Comments

  • This relies mostly on the fruit for sweetness with minimal syrup for binding. You may prefer more sugar if you like things really sweet.
  • You can of course use tinned pineapple, in which case you may want to use the juice from the cans instead of orange juice.
  • See Not-Dairy for info on soya marge