Christmas Pudding Flapjack
A festive British oat bar baked with butter, brown sugar, golden syrup, orange zest, and leftover Christmas pudding; cut into 12 squares after baking.
Steps
- 1
Preheat the oven to 180°C 180 °C · 356 °F · Gas 4 · Medium heat (fan 160°C 160 °C · 320 °F · Gas 3 · Medium heat / gas mark 4) and grease and line a 25 cm x 20 cm tin.
- 2
Melt butter, dark soft brown sugar, golden syrup, and orange zest in a large saucepan over medium heat, stirring until smooth and dissolved, but do not boil to avoid loss of volume.
- 3
Add rolled oats and stir until evenly coated; fold through the leftover Christmas pudding.
- 4
Tip the mixture into the prepared tin and use a spoon to flatten the top.
- 5
Bake for 40 minutes, or until the edges start to brown.
- 6
While still warm in the tin, score into 12 squares; allow to cool completely before cutting along the scores.
- 7
Keeps for 5 days in an airtight tin or freeze for up to 1 month.
