Sticky plum flapjack bars

Sticky plum flapjack bars

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(52 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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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!!
8th Aug, 2012
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!
17th Jun, 2012
Did it exactly as the recipe says. Turned out perfect and dreamy.
17th May, 2012
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!
7th Feb, 2012
Made these vegan by using pure instead of butter and they were really good! Great in lunchboxes :)
21st Oct, 2011
these turned out terrible just a tray of mush very disappointing.
6th Oct, 2011
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!
13th Sep, 2011
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.


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