VE Day 75 Friday 8 May

Living Magazines VE day 75

As the nation celebrates the 75th anniversary of VE Day, we’re bringing you this recipe for Muscovado Flapjacks from Prue Leith. #VEDay75

Living Magazines VE Day 75 thank you

‘This would not have been a common treat in WW2 since sugar and butter were severely rationed. But I thought, with lockdown making flour disappear from our grocery shelves, which it certainly did in the war too, and oats, then as now, being available, and most of us trying to cook with store cupboard ingredients, Flapjacks would fit the bill.’


  • 75g brown sugar
  • 75g muscovado sugar
  • 150g butter
  • 275g porridge oats
  • 1 heaped teaspoon ground cinnamon
  • 1/2 teaspoon table salt


  1. Heat the oven to 180oC
  2. Line a small roasting pan or deep baking tray with a piece of non-stick baking sheet (I use oven liner, which is strong and reusable)
  3. Slowly melt the sugar and butter together in a medium sized saucepan. When liquid, stir in the oats, cinnamon and salt and spoon into the baking pan. Press down flat with the back of a spoon and score through the mix to make twelve flapjacks
  4. Bake for 20 minutes until golden and set
  5. Leave until warm then separate the flapjacks by scoring between them again and loosen the edges