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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12th Sep, 2010
A HUGE DISAPPOINTMENT. I wish I had read some of the comments before trying this out. We have a plum trea in the garden and so it looked an idea way of using up some of the glut. I had the same result at Penna - burnt at the edges, doughy on the inside - Im a frequent baker and my oven is extremely reliable. When I cut into the batch having let it cool, the centre was squishy and doughy. I hated the taste and I hated the texture. Far too much butter as others have said. I ended up binning the lot because no one in the family liked it. What a waste of time and effort. Most Goodfood recipes are fabulous and work a treat, but this didn't. :-(
2nd Sep, 2010
I'm glad I checked the reviews on here before making this recipe - I only used 200g butter as suggested and it was perfect. I also only used 200g of sugar (half soft brown and half caster) and it was plenty sweet enough. Lovely recipe, was a great way to use up plums that were given to me.
1st Sep, 2010
Well, all my old recipes for flapjacks do NOT have lot of butter in them, this sounds way too much. The recipe I use for plain flapjacks is 175g each butter & dem.sugar, 280g porridege oats, 1 tbn.G.syrup and I add 1 tspn.mixed spice or ginger. Sometimes make it with chooped apricots in, or layer of lemon curd in middlle, or apple slices. I think I will try it with plums!
1st Sep, 2010
When there is a traditional way of baking or cooking which is possibly not classed as too healthy these days, would it be possible to give a 'healthy' quantity as an alternative, ie - 300g butter (traditional) or 250g butter (healthy)? Sam
24th Aug, 2010
Really easy to make, delicious. I used 275g of butter, which turned out just right.
14th May, 2010
Just to say I have now re tried this recipe with 250g of butter, this is still more than ample, will probably try 200g next time as there is still a little excess.
3rd Dec, 2009
Hi everyone, I checked the quantity of butter with the cookery team and this is what they said: 'Traditional flapjacks do have a lot of butter in them, as the overriding flavour of the oats should be lovely butteryness. We have tested this recipe several times and it is correct'. Hope this helps!
22nd Nov, 2009
Really delish! Used 275g of butter which was plenty - I will use 250g next time as I think that will be about right. Very popular and easy to make too.
14th Nov, 2009
12th Nov, 2009
The taste was gorgeous but they were very gloopy. Not sure I would make again, or would make to eat almost as a cobbler!


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