Sticky plum flapjack bars

Sticky plum flapjack bars

  • 1
  • 2
  • 3
  • 4
  • 5
(38 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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
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.

sdewit's picture

Never heard of 'flap jack' before but didn't bother and gave it a try. It tasted great! I used less sugar and replaced te golden syrup with honey. I had no problems with the amount of butter. I'm sure I'll try this again.

debbie464's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a lovely recipe, everyone who tried it wanted more. Will try again using other fruits.

debtom's picture

As with others I too found that it had a layer of butter on top when it went in the oven but it was great both warm with ice cream and when it had gone cold so do try it!

leannemcalpine's picture

I have made this a few times now & it is gorgeous. The last time I made it I didnt have enough plums so added some sliced bramley apple aswell, it was even more yummy. The kids love it too.

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

I did not have to freeze the flap jacks because it was quickly consumed. I might try using other nuts.

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

I thought it was just me on this one, I am glad to see that Miriam also found there was far too much butter to the oats, my mix was exactly the same with the butter 'puddling' on top.

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

Didnt work for me, far to much butter, I had to keep openning the oven and using kitchen roll to soak it up. The excess fat put me off eating them after! would advise anyone not to bother making them. However the muscovado sugar, mixed spice and plum mix was yum!

hazeltaylor73's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I gained an excess of plums from my mother in law and was looking for something to use them in and came across this recipe. We had all the other ingredients in our storecupboard so was able to get straight on with it, although I used 250g butter and 100g margarine instead. I took the results to work - where I always 'taste test' new recipes - and they were a hit, one person having three pieces. They all asked me for the recipe so I directed them to your website.

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

Ok... I know I never have much success with flapjacks, but there was way too much butter going on here, I should have trusted my instincts before I put the mix in the cooker as there was still melted butter visible in the mix after stirring in all the oats, I should have added more oats, where am I going wrong? I think maybe Auds suggestion might work better for me. I know I measured accurately as my scales are digital, but far too much butter and really also too sweet. Disappointed as I would love a really good, reliable flap jack recipe. The plums were very successful though!

auds07's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the best flapjack recipe I've ever had - if I could give it 6 stars I would! I also tried it without the plums, 50g less of sugar and 250g butter to make a plain flapjack and it was delish!

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

lovely recipe, crunchy, sweet and moist due to the plums. The only thing that shocked me was the amount of butter....!

lynettebarton's picture

Very easy and absolutely scrumptious!

amandabayley's picture

this is a delicious receipe and have now made them a few times.
I have left out the nuts as am not keen on nuts.
Warm from the oven they taste like crumble
fab receipe

Pages

Questions

Tips