Sticky plum flapjack bars

Sticky plum flapjack bars

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(41 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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

Nutrition:

  • kcal335
  • fat20g
  • saturates11g
  • carbs38g
  • sugars22g
  • fibre2g
  • protein3g
  • salt0.34g
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Ingredients

  • 450g fresh plum, halved, stoned and roughly sliced

    Plum

    pl-um

    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

    butt-err

    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

    Walnut

    wall-nut

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

  • 3 tbsp golden syrup

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.

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Comments (59)

noosner's picture
5

We have a plum tree that produces lots of fruit so I'm always looking for plum recipes. Have just tried this and the flapjacks are delicious! I read others' comments first re quantities so reduced both butter (I used Stork margarine) and sugar by 100g each. The flapjacks are sweet and crunchy and chewy rather than soft. I didn't have proper golden syrup so I used some powdered golden syrup from one of those instant porridge pots, plus some honey. That was fine. Particularly good is the combination of flavours and the fact that the plums don't have that flat flavour they sometimes get when stewed. I will be making this again.

sheila57's picture
5

Did not read the reviews until after I had made it. Seemed to be a lot of butter but it turned out OK. It did not burn and there was no excess butter. Perhaps it depends on the oats, I just used own brand value oats. Tastes delicious when warm although it is soft. Will make again and also try with different fruits.

ingermees's picture
5

Delicious! I didn't read the comments, but left out some butter & sugar, because I thought it was a bit much. Added a banana and some cranberries instead of the walnuts, it was lovely!

amp1043's picture
5

I use less butter and sugar but keep the other amounts the same and I leave it overnight in the fridge before I cut into slices. The recipe says it will keep for two days but, I've found it keeps well for one week. Very happy with this recipe.

mrscbishopwilton's picture
3.75

Like many others I was trawling through some old Good Food magazines and came across this recipe. Lovely moist flapjack, the plums are a lovely addition but the butter content is definitely too much and I would reduce it by 100g next time. Difficult to slice neatly when fresh, I'm going to leave it in the fridge overnight to see if that helps. A very nice change to ordinary flapjack, very Autumnal!

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
3.75

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
5

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
5

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

bakergirl89's picture
5

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
5

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
5

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
4

Works well when you use 250g of sugar and 230g of butter.

blondiewonder's picture
2

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
5

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
5

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

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