Leftover Christmas Pudding Flapjack
These homemade flapjacks are incredibly squidgy, chewy & easy to make. They're also a fantastic way to use up leftover Christmas pudding.
Servings: 9 Flapjacks
Equipment
- 8" Square Baking Tin
- Large Saucepan
- Microplane/Grater
Ingredients
- 350 g Porridge Oats
- 180 g Golden Syrup
- 180 g Unsalted Butter
- 140 g Light Brown Sugar
- ½ tsp Sea Salt
- 1 Lemon (Zested)
- 225 g Christmas Pudding (Cut Into 1cm Chunks - See Notes)
Instructions
- Preheat an oven to 170°c/150°c fan (338°f/302°f).
- Grease & line an 8" square baking tin then set to one side.
- Add 100 grams of the porridge oats into a food processor/blender then blend into a coarse powder. Set this aside for now.
- Next, add the golden syrup, butter, light brown sugar, salt & lemon zest into a large saucepan then set over a low heat. Cook, stirring regularly until the butter has melted & the sugar has dissolved then take off the heat.Be careful not to overcook the sugar - it will only take a few minutes to dissolve.
- Add the porridge oats (both whole & blended) into the syrup then stir well to coat.
- Fold the Christmas pudding pieces into the flapjack mix then tip into the lined tin. Use a palette knife to press the flapjack down into a flat, even layer then bake in the preheated oven for 20-25 minutes, until they are golden brown but still soft.For crunchier flapjacks, bake for 5-10 minutes longer.
- Let the flapjacks cool completely in the tin then use a sharp serrated knife to cut into 9 squares.
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1. Baking In An Aga - Use the simmering plate to warm the syrup. Cook the flapjack in the baking oven, on the bottom set of runners.
2. Porridge Oats - Make sure to use porridge oats for these flapjacks - not instant or jumbo! Porridge oats are sometimes called rolled oats.
3. Christmas Pudding - I used leftovers from my Guinness Christmas pudding but any type will work.
4. Storage - Once cut into squares, these flapjacks should be stored in an airtight container & are best eaten within 3 days.
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