Christmas Pudding Flapjack

A festive twist on a classic British flapjack, using leftover Christmas pudding for extra richness and depth of flavour. Perfect for using up holiday leftovers and keeping the Christmas spirit going a little longer.

Ingredients

• rolled oats

  ⚖ 500 g 💧 909.1 ml 🥛 3.84 cup
  kcal/г%DV

  Calories

  194597%

  Protein

  84.5168%

  Total Fat

  34.544%

  Carbohydrates

  331.4120%
• salted butter

  ⚖ 250 g 17.9 pcs
  kcal/г%DV

  Calories

  179289%

  Protein

  2.14%

  Total Fat

  202.8200%

  Carbohydrates

  0.10%
• dark soft brown sugar

  ⚖ 225 g 💧 255.7 ml 🥛 1⅛ cup
  kcal/г%DV

  Calories

  85542%

  Protein

  0.30%

  Total Fat

  0.00%

  Carbohydrates

  220.780%
• golden syrup

  ⚖ 150 g 💧 108.7 ml 🥄 7⅓ tbsp
  kcal/г%DV

  Calories

  40320%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  109.739%
• orange

  ⚖ 150 g None
  kcal/г%DV

  Calories

  703%

  Protein

  1.02%

  Total Fat

  0.20%

  Carbohydrates

  16.56%

Also in this recipe

• Christmas pudding 250 g

Instructions

• Preheat the oven to 180°C (fan 160°C / gas mark 4) and grease and line a 25 cm × 20 cm baking tin. Melt 250 g salted butter, 225 g dark soft brown sugar, 150 g golden syrup and the zest of one orange together in a large saucepan over a medium heat, stirring until all the ingredients are fully dissolved and smooth. Take care not to overheat the mixture — you want it smooth, not boiling.
• Add 500 g rolled oats and stir well until every oat is evenly coated in the butter mixture. Fold through 250 g of Christmas pudding until evenly distributed, then tip the mixture into the prepared tin. Use the back of a spoon to press and flatten the top evenly.
• Bake for 40 minutes, until the edges begin to turn golden brown. While the flapjack is still warm in the tin, score it into 12 squares with a sharp knife. Allow to cool completely before cutting along the scored lines.
• Store in an airtight tin for up to 5 days, or freeze for up to 1 month.