A festive flapjack — buttery oats studded with leftover Christmas pudding and orange zest, baked into chewy squares. A clever way to use up the pud.
- 250g Salted Butter
- 225g Dark Soft Brown Sugar
- 150g Golden Syrup
- Zest of 1 Orange
- 500g Rolled Oats
- 250g Christmas Pudding
Tags:
Snack CakeVideo
Preparation
- Preheat the oven to 180°C/fan 160°C/gas 4 and grease and line a 25 x 20cm tin. Melt the butter, sugar, syrup and orange zest in a large saucepan over medium heat, dissolving everything smoothly without boiling away the volume — so don't overheat.
- Add the oats and stir well until evenly coated, then stir through the leftover Christmas pudding and tip into the tin. Flatten the top with a spoon and bake for 40 minutes, until the edges start to brown.
- While still warm in the tin, score into 12 squares, then leave to cool completely before cutting. Keeps for 5 days in an airtight tin, or freeze for up to 1 month.
