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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27th Sep, 2009
I gained an excess of plums from my mother in law and was looking for something to use them in and came across this recipe. We had all the other ingredients in our storecupboard so was able to get straight on with it, although I used 250g butter and 100g margarine instead. I took the results to work - where I always 'taste test' new recipes - and they were a hit, one person having three pieces. They all asked me for the recipe so I directed them to your website.
25th Sep, 2009
Ok... I know I never have much success with flapjacks, but there was way too much butter going on here, I should have trusted my instincts before I put the mix in the cooker as there was still melted butter visible in the mix after stirring in all the oats, I should have added more oats, where am I going wrong? I think maybe Auds suggestion might work better for me. I know I measured accurately as my scales are digital, but far too much butter and really also too sweet. Disappointed as I would love a really good, reliable flap jack recipe. The plums were very successful though!
25th Sep, 2009
This is the best flapjack recipe I've ever had - if I could give it 6 stars I would! I also tried it without the plums, 50g less of sugar and 250g butter to make a plain flapjack and it was delish!
25th Sep, 2009
lovely recipe, crunchy, sweet and moist due to the plums. The only thing that shocked me was the amount of butter....!
23rd Sep, 2009
Very easy and absolutely scrumptious!
23rd Sep, 2009
this is a delicious receipe and have now made them a few times. I have left out the nuts as am not keen on nuts. Warm from the oven they taste like crumble fab receipe


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