Christmas Pudding Flapjack
Chewy, festive flapjacks studded with Christmas pudding and brightened with orange zest — a comforting British snack perfect for holiday sharing.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 250 g salted butter
- 225 g dark soft brown sugar
- 150 g golden syrup
- 1 pcs orange zest
- 500 g rolled oats
- 250 g Christmas pudding (leftover)
Directions
- Preheat the oven to 180°C (fan 160°C/gas 4) and grease and line a 25cm x 20cm tin.
- Melt the butter, sugar, golden syrup and orange zest in a large saucepan over medium heat, gently dissolving without boiling.
- Add the oats and stir until evenly coated.
- Stir through the leftover Christmas pudding and press the mixture into the prepared tin, flattening the top.
- Bake for 40 minutes until the edges begin to brown.
- While still warm in the tin, score into 12 squares and allow to cool completely before cutting along the scores.
- Store in an airtight tin for up to 5 days or freeze for up to 1 month.