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Christmas Pudding Flapjack

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Ingredients

  • salted butter - 250g
  • dark soft brown sugar - 225g
  • golden syrup - 150g
  • orange - Zest of 1
  • rolled oats - 500g
  • Christmas pudding - 250g

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Instructions

  • Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin.
  • Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat.
  • The aim is to dissolve all the ingredients so that they are smooth, but to not lose any volume through boiling so be careful not to overheat.
  • Add the oats and stir well until evenly coated.
  • Stir through the leftover Christmas pudding and tip into the prepared tin.
  • Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown.
  • Whilst still warm in the tin, score into 12 squares.
  • Allow to cool completely before cutting along the scores.
  • Keeps for 5 days in an air tight tin or freeze for up to 1 month.

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