Christmas Pudding Flapjack

Ingredients

• 250g salted butter
• 225g dark soft brown sugar
• 150g golden syrup
• Zest of 1 orange
• 500g rolled oats
• 250g Christmas pudding

Instructions

1. Preheat the oven to 180°C (160°C fan / Gas 4). Grease and line a 25 × 20 cm baking tin with parchment paper, leaving a slight overhang.
2. Place the butter, dark soft brown sugar, golden syrup, and orange zest in a large saucepan. Heat gently over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved. The mixture should be smooth but not boiling.
3. Remove the pan from the heat and stir in the rolled oats until evenly coated. Add the crumbled Christmas pudding and mix gently to distribute it throughout the mixture.
4. Spoon the mixture into the prepared tin and press it down evenly with the back of a spoon.
5. Bake for about 40 minutes, until the edges are lightly browned and set.
6. While still warm, score the flapjack into 12 squares. Leave to cool completely in the tin before cutting along the scored lines.
7. Store in an airtight container for up to 5 days, or freeze for up to 1 month.

instructions_source: editorial-classic