Ingredients
- salted butter (250 g)
- dark soft brown sugar (225 g)
- golden syrup (150 g)
- orange (Zest of 1)
- rolled oats (500 g)
- Christmas pudding (250 g)
Instructions
Steps
- Preheat your oven to 180°C (fan 160°C or gas mark 4) and prepare a 25cm x 20cm baking tin by greasing and lining it.
- In a large saucepan over medium heat, melt 250g of salted butter, 225g of dark soft brown sugar, 150g of golden syrup, and the zest of 1 orange. Stir until smooth, being careful not to let it boil excessively.
- Add 500g of rolled oats to the mixture and stir until they are well coated.
- Gently mix in 250g of Christmas pudding until evenly distributed, then transfer the mixture to the prepared tin. Flatten the top with a spoon.
- Bake in the oven for 40 minutes, or until the edges are lightly browned.
- While still warm, score the flapjack into 12 squares in the tin. Allow it to cool completely before cutting along the scored lines.
- Store in an airtight container for up to 5 days, or freeze for up to 1 month.