Sticky plum flapjack bars

Sticky plum flapjack bars

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(37 ratings)

By

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Makes 18

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
335
protein
3g
carbs
38g
fat
20g
saturates
11g
fibre
2g
sugar
22g
salt
0.34g

Ingredients

  • 450g fresh plums, 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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Method

  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.
  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.
  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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Comments

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chunixyiwa's picture

The amount of sugar and fat in child-friendly recipes is much too high and goes against the advice we are given to avoid obesity in children.

hazelsimpson's picture
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Delicious, even the kids ate these and they would normally refuse anything with plums! I realised a bit late that I didn't have enough oats so cut the other ingredients by half, but the whole amount of plums. Oh and I used almonds instead of walnuts. They are a bit soft and crumbly, hoping a night in the fridge will firm them up. However with cream, custard or ice cream they are just like mini plum crumbles.

choccie_123's picture
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Made these for a picnic, just as the recipe said. Could not fault the recipe. Very nice indeed. Not for anyone counting calories!!!

lauramurray's picture
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Very good! Left out around a third of the plums though as otherwise think it would've been too soggy!

bakergirl89's picture
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I made this yesterday and it has gone already! My boyfriend had 4 pieces in quick succession! It is really nice and dense, it binds together more than normal flapjacks made with oats, butter and syrup, so it has a slightly more cakey texture? I sandwiched it together with jam instead of plums but still really nice, although very sweet! Would definately make again.

hatface1's picture

I also followed the comments and put in 100g less sugar and butter. Used mostly demerara sugar as well as I ran out of muscovado. They turned out very tasty indeed! The mixed spice with the plums is lovely, and compliments the walnut beautifully. I cooked it in a round, silicone cake dish, as that was what I had on hand and cut it in cake-wedges for desert. It held together very well. With the fruit layer in the middle still slightly warm it made a decadent desert with a scoop of vanilla ice cream.

windylindy123's picture

I liked this recipe. Nice flapjack but I followed the comments and put in 100g less sugar and butter, and it was just lovely. Had a glut of plums so nice for variety from jam!

smugly's picture
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Fantastic flapjack. I've been looking for a recipe that is very flexible to use , the butter is just right and is delish warm from the oven with custard. However taking out 100g of butter makes it a little firmer to hold. You can use any fruit filling or even chocolate chips, because they are in the middle of the mix they don't burn. Won't be using any other recipe, hope you enjoy it too!

daveyc_73's picture
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I thought the butter was just right. Are you sure you guys have been cooking it for long enough? I cooked it till it was dark brown and I didn't have to 'mop up' any butter at all. I then tipped it out of the tin and put it back in the oven after I turned it off, just to dry the base.

It turned out perfect, dry and crispy on the outside and moist and fruity on the inside.....with the addition of some raisins and stem ginger!

cakeyourday's picture
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Works well when you use 250g of sugar and 230g of butter.

blondiewonder's picture
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its getting 2 stars because the flavour was great, but otherwise i'd have given it zilch, way too much butter, oven temp too hot (i use an oven thermometer) and its stuck to the greaseproof paper. i read the review where someone had contacted the BBC goodfood team to query the amount of butter and the team maintain it was the right amount, well it was so much butter it bubbled over and and burnt onto the bottom of my oven!! i cannot fathom how the team still maintain this is a good tested recipe?? i should have listened to the other reviewers and ditched this before i started!!

lordielordie's picture

I too only put 250 g of sugar and less butter.I also made them with blackberries as I have a glut of them .
I also topped them with a yoghurt icing.Very fattening but delicious.
Everyone loved them and it's beats paying a certain whole food chain for them!

stonefruit's picture
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Did it exactly as the recipe says. Turned out perfect and dreamy.

frankhimself's picture

Yes this recipe was really scrumptious although I went with other reviewers and only used 250g of butter, Demerara sugar, and sultanas drained out of 200g container of pot apricot & prunes. All other ingredients excepts plums obviously and it has turned out delicious and moist and chewy. Yum!

evilkillerturkey's picture
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Made these vegan by using pure instead of butter and they were really good! Great in lunchboxes :)

emsaustin's picture

these turned out terrible just a tray of mush very disappointing.

wyndhurst's picture
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I know this recipe is 2 years old but found it while flicking through my old magazines and decided to try it out - good fun with the kids and thought I'd secretly get some fruit into my 4 year old. I'm sorry I wasted my time and ingredients though. And I'm sorry I didn't check the comments either. I was so disappointed because I love GF recipes! Just like other reviewers they burnt on the edges and were gooey in the middle. As it was my first time baking flapjacks I didn't realise that there was too much butter and sugar - so next time I will cut down the amount - but I will try them again as I loved the spiced plum flavour!

rkbritain's picture
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Disgustingly tasty! So nice but so much naughtiness in them. A bit gooey but I don't like my flapjacks dry and sticking to the top of your mouth! Worth a go and everyone will love them.

spratt28's picture

Too much butter compared to other flapjack recipes. Must be type 250 instead. Used less sugar as well. Also plum filing made it soggy. Would mix in whole mixture rather than in layer

talamhgirl's picture

Having read the comments I used less sugar (though it was dark muscovado) and less butter. Go with less butter and if your oats are too dry, you can easily add some more, which I did. Also I used kitchen roll to take excess juice out of plums. The result was perfect. If you are using an AGA then put the tray in the baking oven for a 4 oven, and use the cold shelf in the roasting oven if you have the 2 oven version. Will make again soon!

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