Sticky plum flapjack bars

Sticky plum flapjack bars

  • 1
  • 2
  • 3
  • 4
  • 5
(47 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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
    Walnuts

    Walnut

    wall-nut

    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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
spratt28
4th Sep, 2011
Too much butter compared to other flapjack recipes. Must be type 250 instead. Used less sugar as well. Also plum filing made it soggy. Would mix in whole mixture rather than in layer
talamhgirl
30th Aug, 2011
Having read the comments I used less sugar (though it was dark muscovado) and less butter. Go with less butter and if your oats are too dry, you can easily add some more, which I did. Also I used kitchen roll to take excess juice out of plums. The result was perfect. If you are using an AGA then put the tray in the baking oven for a 4 oven, and use the cold shelf in the roasting oven if you have the 2 oven version. Will make again soon!
hazelwc
16th Aug, 2011
3.05
I would agree with previous posters re the butter content, and that is coming from a butter addict :-) Too much butter made it too loose - and it failed the child test (twice) which wasn't a good sign. That much butter and sugar and still rejected!!! I liked it though, despite the crumbliness of it, and my husband, hence the 3*
workingmum
28th Jul, 2011
5.05
We are a flapjack eating family with a plum tree so this recipe had to be tried. I made it without nuts as my daughter is not keen and I also found it too buttery, so I added 100g more oats the next time and made it in two 20 x 20 cm tins. This meant there was one for eating and one for freezing! A big hit in our house!
jenniecox
1st Apr, 2011
5.05
Delish! but needs to be kept in the fridge because it goes really soft in a tin.
thomsonlm
30th Mar, 2011
4.05
I don't like nuts so used sultanas instead. These were delicious but even for a very sweet toothed person like me, they were a little on the sweet side! If I did them again I would use less golden syrup and sugar, I think.
jennyhw
2nd Mar, 2011
Have made these several times now and always get approving comments.Agree it is a lot of buttter and sugar will try to reduce both by 50g next time.Never had any puddles of butter though!!
imabadpixie
1st Mar, 2011
1.05
Well im not the worlds best cook but im not bad. These just didnt work. I used a little less butter as suggested by others but alas i had to throw the lot away! Absolutely inedible... very disappointing and a real waste of ingredients! Shame as the plum mix smelt lovely!
elisabethe
17th Jan, 2011
5.05
This was delicious! The texture was better after it had cooled in the fridge for a few hours - I hate really hard and crunchy flapjacks so am very careful not to overcook them and found them a bit crumbly before the time in the fridge, but still yummy! My elder daughter wasn't fooled by the hideen plums (as I had hoped) but my other daughter and everyone else who had one thought they were excellent and have requested more. I assume you could make them using different fruit and my daughter has asked if she can try making them with apple instead. I think you could easily try apricot, dates, blackberry, and so on. I replaced the butter with Sainsbury's 'Baking' margerine and I don't think it made any difference.
emmagotz
15th Sep, 2010
1.05
Not as nice as I hoped. I took the advice of previous posters and only put 200g butter, but wish I'd stuck to recipe as feel the flap jack was a bit dry. Not sure I like to fruit in the middle either. Wont bother making it again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?