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