Sticky plum flapjack bars

Sticky plum flapjack bars

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
workingmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We are a flapjack eating family with a plum tree so this recipe had to be tried. I made it without nuts as my daughter is not keen and I also found it too buttery, so I added 100g more oats the next time and made it in two 20 x 20 cm tins. This meant there was one for eating and one for freezing! A big hit in our house!

jenniecox's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delish! but needs to be kept in the fridge because it goes really soft in a tin.

thomsonlm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't like nuts so used sultanas instead. These were delicious but even for a very sweet toothed person like me, they were a little on the sweet side! If I did them again I would use less golden syrup and sugar, I think.

jennyhw's picture

Have made these several times now and always get approving comments.Agree it is a lot of buttter and sugar will try to reduce both by 50g next time.Never had any puddles of butter though!!

imabadpixie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well im not the worlds best cook but im not bad. These just didnt work. I used a little less butter as suggested by others but alas i had to throw the lot away! Absolutely inedible... very disappointing and a real waste of ingredients! Shame as the plum mix smelt lovely!

elisabethe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious! The texture was better after it had cooled in the fridge for a few hours - I hate really hard and crunchy flapjacks so am very careful not to overcook them and found them a bit crumbly before the time in the fridge, but still yummy! My elder daughter wasn't fooled by the hideen plums (as I had hoped) but my other daughter and everyone else who had one thought they were excellent and have requested more. I assume you could make them using different fruit and my daughter has asked if she can try making them with apple instead. I think you could easily try apricot, dates, blackberry, and so on. I replaced the butter with Sainsbury's 'Baking' margerine and I don't think it made any difference.

emmagotz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not as nice as I hoped. I took the advice of previous posters and only put 200g butter, but wish I'd stuck to recipe as feel the flap jack was a bit dry. Not sure I like to fruit in the middle either. Wont bother making it again.

susanhicks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A HUGE DISAPPOINTMENT.

I wish I had read some of the comments before trying this out. We have a plum trea in the garden and so it looked an idea way of using up some of the glut. I had the same result at Penna - burnt at the edges, doughy on the inside - Im a frequent baker and my oven is extremely reliable.
When I cut into the batch having let it cool, the centre was squishy and doughy. I hated the taste and I hated the texture. Far too much butter as others have said. I ended up binning the lot because no one in the family liked it. What a waste of time and effort. Most Goodfood recipes are fabulous and work a treat, but this didn't. :-(

snoogans888's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'm glad I checked the reviews on here before making this recipe - I only used 200g butter as suggested and it was perfect. I also only used 200g of sugar (half soft brown and half caster) and it was plenty sweet enough.

Lovely recipe, was a great way to use up plums that were given to me.

paradisehouse's picture

Well, all my old recipes for flapjacks do NOT have lot of butter in them, this sounds way too much. The recipe I use for plain flapjacks is 175g each butter & dem.sugar, 280g porridege oats, 1 tbn.G.syrup and I add 1 tspn.mixed spice or ginger. Sometimes make it with chooped apricots in, or layer of lemon curd in middlle, or apple slices. I think I will try it with plums!

samlab's picture

When there is a traditional way of baking or cooking which is possibly not classed as too healthy these days, would it be possible to give a 'healthy' quantity as an alternative, ie - 300g butter (traditional) or 250g butter (healthy)? Sam

mollymoo77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make, delicious. I used 275g of butter, which turned out just right.

Vegirl's picture

Just to say I have now re tried this recipe with 250g of butter, this is still more than ample, will probably try 200g next time as there is still a little excess.

emily84's picture

Hi everyone, I checked the quantity of butter with the cookery team and this is what they said: 'Traditional flapjacks do have a lot of butter in them, as the overriding flavour of the oats should be lovely butteryness. We have tested this recipe several times and it is correct'. Hope this helps!

lornolan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delish! Used 275g of butter which was plenty - I will use 250g next time as I think that will be about right. Very popular and easy to make too.

thynk2much's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The taste was gorgeous but they were very gloopy. Not sure I would make again, or would make to eat almost as a cobbler!

sobriquet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have used this recipe a couple of times now to use up the plums from my Grandad's tree. First time they went soggy after a day, I think because of the juice from the plums so second time I used half plums and half sultanas. Also, when adding the plums to the mix I picked out the pieces of plum from the bowl rather than just pouring the whole lot in - that meant there was still liquid in the bowl rather than making the mix really wet.
Am going to try it again this afternoon but without plums as Grandad's tree is now bare! A very good flapjack recipe though, even if it did need one or two adjustments.

patrisia's picture

I definitely go along with the 'too much butter' view point - strange that some posters thought them just right.
I mopped up some butter from the surface before baking and even then it was oozing over the top of the tin during baking. Even allowing for my hot oven, the edges practically burnt and left the inside a bit doughy.
However, the flavours were great, so I'm having another go but reducing the butter to about 300g.
By the way, because one picky grandaughter didn't like the idea of plums, I used about 4 oz of sour cherries, which worked a treat.

little-red-rosie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a really delicious recipe! I was a bit short on walnuts so made up the amount with pumpkin seeds, which also worked well. I'd definitely make this again.

Pages

Questions

Tips