Sticky plum flapjack bars

Sticky plum flapjack bars

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(43 ratings)

Prep: 20 mins Cook: 1 hr


Makes 18
This is a great recipe to get the kids in the kitchen - they'll enjoy the results too

Nutrition and extra info

  • Freezable


  • kcal335
  • fat20g
  • saturates11g
  • carbs38g
  • sugars22g
  • fibre2g
  • protein3g
  • salt0.34g
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  • 450g fresh plum, halved, stoned and roughly sliced



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • ½ tsp mixed spice
  • 300g light muscovado sugar
  • 350g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g rolled porridge oats (not jumbo)
  • 140g plain flour
  • 50g chopped walnut pieces



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 3 tbsp golden syrup


  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.

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Comments (61)

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

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

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

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!

hazelwc's picture

I would agree with previous posters re the butter content, and that is coming from a butter addict :-)
Too much butter made it too loose - and it failed the child test (twice) which wasn't a good sign. That much butter and sugar and still rejected!!!
I liked it though, despite the crumbliness of it, and my husband, hence the 3*

workingmum's picture

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

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

thomsonlm's picture

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

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

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

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


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

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

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


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