2 Place the sultanas, mixed spice, sugar, oats, flour and a pinch of salt into a large mixing bowl.
3 Melt the butter in a saucepan with the golden syrup and then add to the dry ingredients in the mixing bowl.
4 Grease a square baking tin approximately 20x20cm with a little butter. Press the mixture into the tin and bake for 40-45 mins until golden brown.
5 Leave to cool and then cut into 18 pieces. The flapjacks will keep for approximately two days.
Per serving: 375 cals, 18g fat (10g saturated), 35g carbs
This recipe is from the Celebrity Bake Book, a charity initiative supported by Food Network UK (Freeview 49 and Sky 262/263). The book features recipes from a host of celebrities and chefs, with all funds going towards the Ben Kinsella Trust.