Marmalade & Cranberry Flapjack

Cover the cranberries in boiling water and leave for 10 minutes to soften and swell. Then drain.

Melt the butter slowly in a large pan, add the demerera sugar, marmalade and zest, and slowly bring to a very medium heat. Stir in the oats and drained cranberries.

Grease or line a 25cm square tin or similar. Spoon in the mixture and pack well into the corners.

Heat the oven to 180 CÂ (350 F) and bake in the centre of the oven for about 25 minutes, until golden and lightly coloured around the edges.

Take out of the oven and let it get warm before cutting it into squares.