Sticky plum flapjack bars

Sticky plum flapjack bars

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(53 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 translucent, golden-amber coloured, sweet syrup


  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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17th Jun, 2018
Nom. These flapjacks are very moorish. I took note of some comments below and reduced the butter and sugar but only slightly (butter 275g, soft brown sugar 175g (not including macerating the plums)) My neighbor gave me a load of plums from her garden, so many I didn't know what to do with them and this was an unusual way to utilise them. So tasty and will be looking forward to these in my lunchbox all week.
8th May, 2018
I didn't read the comment so I wasn't aware of any issues with this recipe as mentioned below. I had absolutely no issues with the butter/sugar ratio and they came out absolutely gorgeous. The plum is deliciously sticky and sweet and the flap jacks are simply perfect. I'll make this again and again.
17th Mar, 2018
This was a total disaster for me. I didnt read the notes also. There was way too much sugar and butter. The mixture was swimming in butter. It started to burn on the top and bottom. After 50 mins cooking I took it out scooped off the top and then spooned the middle of the mixture into another dish to bake. This was very wet because of the fruit. Waste of time and money, Good Food could do with changing the recipe.
16th Jan, 2017
Like many others who commented, I failed to read the notes before making this and wish I had! Would definitely reduce the butter and sugar content next time around since after 40 minutes in the oven the top had begun to burn. I was able to save it by scrapping off the slightly burnt layer and returning to the oven on a much lower heat. The mixture does produce a cake like bake but it still takes great. It reminded me of plum crumble rather than a flapjack, just add custard!
15th Jan, 2017
Updating my comment below, I have come to love this recipe and have made it many times to use allotment fruit. I leave out 100g of sugar and 100g of butter, as others recommend. I have made it using self raising flour instead of plain, marge instead of butter and jumbo oats rather than normal ones and it always comes out lovely. Plums are good but so are gooseberries, rhubarb, sliced apple (cooking and eating apples both) and this morning I used 500g of frozen redcurrants which have given a tart note and a pretty red stripe in the middle. I'm beginning to think any kind of fruit will work, and even if you don't like spices much (I don't) the half teaspoon of mixed spice is subtle and brings out the flavour of the fruit. If using frozen fruit, because the freezing process breaks the fruit down so it produces more juice, I bake it for the maximum length of time or even a few minutes more to get a crispy top and a less soggy bottom.
4th Sep, 2016
Just made these, and like the comments below reduced the sugar and butter by 100g each, which appeared to work out fine. It is more like a cake bar than a flapjack, and maybe a little soggy for my families liking, so they'll be served up for dessert with some custard and should think they will go down well. I would make these again, however I think I'll puree the plums and them spread the layer in the middle, as I think this will give it a more jammy, and less soggy texture.
Frances Claire
2nd Sep, 2016
Delicious and straight forward recipe! I agree that you can do it with 100g less butter, and I used 50g less sugar too. I also upped the mixed spice to a whole teaspoon which worked well. Will be making these again!
15th Jan, 2017
We have a plum tree that produces lots of fruit so I'm always looking for plum recipes. Have just tried this and the flapjacks are delicious! I read others' comments first re quantities so reduced both butter (I used Stork margarine) and sugar by 100g each. The flapjacks are sweet and crunchy and chewy rather than soft. I didn't have proper golden syrup so I used some powdered golden syrup from one of those instant porridge pots, plus some honey. That was fine. Particularly good is the combination of flavours and the fact that the plums don't have that flat flavour they sometimes get when stewed. I will be making this again.
11th Nov, 2015
Did not read the reviews until after I had made it. Seemed to be a lot of butter but it turned out OK. It did not burn and there was no excess butter. Perhaps it depends on the oats, I just used own brand value oats. Tastes delicious when warm although it is soft. Will make again and also try with different fruits.
27th Sep, 2015
Delicious! I didn't read the comments, but left out some butter & sugar, because I thought it was a bit much. Added a banana and some cranberries instead of the walnuts, it was lovely!


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22nd Aug, 2019
Ps you can also use Chinese five spice if you haven’t got mixed spice.
22nd Aug, 2019
I’ve reviewed this recipe before but have to do it again as I find it so versatile. Have just made the bars using 200g oats, 100g oatmeal, 500g of semi defrosted mixed berries from last year’s harvest , 200g of fat that included walnut oil, marge and butter, 200g sugar and 70g of mixed nuts including pine nuts. It doesn’t matter what you throw at this recipe - it always turns out divine!
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