Berry flapjacks with mascarpone

[Serves  8]   250g flour 2 tsp baking powder A pinch of salt 160g caster sugar 1 tsp mixed spice 1½ cups buttermilk 2 eggs, separated 80g butter, melted 1 cup fresh or frozen blueberries, defrosted, plus extra to garnish Butter, for cooking Mascarpone for spreading ½ cup golden syrup, for drizzling For the caramelised hazelnuts 150g sugar 1/3 cup water 50g hazelnuts, shelled and toasted

1. Sift flour and baking powder into a bowl, stir in salt, sugar and mixed spice. Make a well in the centre and add the buttermilk, egg yolks and melted butter, stir well to combine. Stir through blueberries. Beat egg whites until soft peaks form and fold through mixture.
2. Heat a little butter in a non-stick frying pan. Place a ¼ cup of mixture into the pan, cook on each side until bubbles appear, turn over and cook till golden; remove and keep warm. Repeat with remaining mixture.
3. For the caramelised hazelnuts: heat sugar and water in a pot, stir until all the sugar melts, bring to the boil and simmer for 5 minutes until syrup is golden. Toss in hazelnuts and coat well with syrup, remove and place on a lined baking tray.
4. To assemble: spread each flapjack with mascarpone, sprinkle over hazel- nuts and drizzle with golden syrup. Serve immediately.