Name: Sticky plum flapjack bars
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 18
Cuisine: British
Ingredients: 450g fresh plum halved, stoned and roughly sliced; ½ tsp mixed spice; 300g light muscovado sugar; 350g butter plus extra for greasing; 300g rolled porridge oats (not jumbo); 140g plain flour; 50g chopped walnut pieces; 3 tbsp golden syrup

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Sticky plum flapjack bars

Sticky plum flapjack bars

Good Food team

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Makes 18

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.2 out of 5.79 ratingsRate

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This is a great recipe to get the kids in the kitchen - they'll enjoy the results too

Freezable

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Lunchbox snacks

A star rating of 4.6 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

450g fresh plum

halved, stoned and roughly sliced
½ tsp mixed spice
300g light muscovado sugar
350g butter

plus extra for greasing
300g rolled porridge oats

(not jumbo)
140g plain flour
50g chopped walnut

pieces
3 tbsp golden syrup

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Nutrition: per serving

kcal335
fat20g
saturates11g
carbs38g
sugars22g
fibre2g
protein3g
salt0.34g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.
step 2

Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.
step 3

Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.

Recipe from Good Food magazine, October 2009

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A star rating of 4.2 out of 5.79 ratings

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