App onlySelf-saucing sticky gingerbread pudding.
Tuck into a bowl of this comforting sticky gingerbread pudding with a large scoop of vanilla ice cream – it's a crowd-pleasing end to any meal
Christmas-spiced clementine flapjacks
Serves 9
Easy
Prep:
Cook:
Get into the spirit with these festive flapjacks, packed with citrus, spices, dried fruit and glacé cherries, topped with homemade candied peel
Skip to ingredients
- 200g salted buttercut into cubes, plus extra for the tin
- 200g golden syrup
- 200g soft light brown sugar
- 350g porridge oats
- 1 tsp mixed spice
- 1 tsp cinnamon
- 2 clementineszested
- 50g sultanas
- 50g glacé cherrieschopped
For the candied clementine peel
- 4-5 clementinespeeled
- 50g caster sugar
Nutrition: Per serving
- kcal549
- fat22g
- saturates12g
- carbs82g
- sugars51g
- fibre4g
- protein5g
- salt0.6g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Butter and line a 20 x 20cm square baking tin. Tip the butter, golden syrup and sugar into a saucepan. Stir for 5 mins or until the butter has melted and the sugar has dissolved. Tip the remaining flapjack ingredients into a large bowl and pour in the butter mixture. Stir to combine. Spoon the mixture into the tin and press down with the back of a spoon. Bake for 35 mins. Leave in the tin to cool completely.
step 2
While cooling, make the candied peel. Cut the peel into thin matchsticks and put in a saucepan with the caster sugar and 50ml water. Simmer gently for 5 mins, then leave to cool.
step 3
Top the flapjacks with the candied peel and leave to cool. Cut the flapjack into nine squares to serve.
