Christmas Pudding Flapjack

Dessert · British classic.

Ingredients

• 250g Salted butter
• 225g Dark soft brown sugar
• 150g Golden syrup
• Zest of 1 Orange
• 500g Rolled oats
• 250g Christmas pudding

Method

1. Preheat the oven — Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin.
2. Heat the pan — Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat.
3. Bring to a boil — 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.
4. Stir — Add the oats and stir well until evenly coated.
5. Stir — Stir through the leftover Christmas pudding and tip into the prepared tin.
6. Bake — Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown.
7. Continue cooking — Whilst still warm in the tin, score into 12 squares.
8. Continue cooking — Allow to cool completely before cutting along the scores.
9. Continue cooking — Keeps for 5 days in an air tight tin or freeze for up to 1 month.

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• Apple Frangipan Tart
• Baked salmon with fennel & tomatoes
• Bakewell tart
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• Bean & Sausage Hotpot