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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet


  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, questions and tips

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9th Sep, 2014
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.
8th Sep, 2014
Made these for a picnic, just as the recipe said. Could not fault the recipe. Very nice indeed. Not for anyone counting calories!!!
3rd Sep, 2014
Very good! Left out around a third of the plums though as otherwise think it would've been too soggy!
29th Jun, 2014
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.
12th Oct, 2013
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.
17th Sep, 2013
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!
25th Apr, 2013
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!
4th Dec, 2012
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!
13th Oct, 2012
Works well when you use 250g of sugar and 230g of butter.
10th Sep, 2012
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!!


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