Christmas Pudding Flapjack

Method6 steps

1. 1

   Step 1: Heat the oven to 180°C / 160°C fan. Grease and line a 25 × 20 cm tin with a little extra butter. Wash and finely zest the orange. Gently heat the measured butter (250g), brown sugar, syrup and orange zest in a large saucepan until the butter melts.

   Uses Extra butter to grease the tin, as needed · 250g salted butter · 225g dark soft brown sugar · 150g golden syrup · Zest of1 orange

2. 2

   Step 2: Continue stirring gently until the mixture is smooth and the sugar has dissolved. Keep it below boiling so the syrup does not lose liquid, then take it off the heat.

   Uses The whole warmed syrup mixture

3. 3

   Step 3: Stir all the oats into the smooth syrup until coated. Crumble the ready-cooked leftover pudding and fold all of it through. Transfer the mixture to the lined tin.

   Uses All the smooth syrup mixture · 500g rolled oats · 250g ready-cooked leftover Christmas pudding

4. 4

   Step 4: Press the mixture level with the back of a spoon. Bake for forty minutes until the edges begin to brown. While still warm in the tin, score the flapjack into twelve squares.

   Bake pudding flapjack · 40 minUses The full flapjack mixture

5. 5

   Step 5: Let the flapjack cool completely in the tin, so the squares hold together when cut.

   Uses The baked scored flapjack

6. 6

   Step 6: Lift the cooled slab out and cut through the twelve scored squares. Serve, or store cooled squares in an airtight tin for up to five days or freeze for up to one month.

   Uses The whole cooled flapjack