Preheat the oven to 160°C fan and line a loaf tin with baking paper.

Cut the dried apricots into small pieces.

Put the butter and brown sugar in a saucepan. Heat gently, stirring until the butter has melted and the sugar has started to dissolve.

Stir in the golden syrup and black treacle, if using, then remove the saucepan from the heat.

Add the chopped apricots, raisins and porridge oats. Stir thoroughly until all the oats and fruit are coated.

Transfer the mixture to the lined loaf tin and spread it out evenly.

Use the back of a metal spoon to press the mixture down very firmly, including in the corners and around the edges.

Remove the tin from the oven and leave the flapjacks to cool completely in the tin. Don’t slice or lift them out while they are still warm.

Once completely cold and firm, lift the flapjack block out using the baking paper and cut it into slices.