Christmas Pudding Flapjack

• salted butter8¾ oz
• dark soft brown sugar8 oz
• golden syrup5¼ oz
• orangeZest of 1
• rolled oats1 lb
• Christmas pudding8¾ oz

Instructions

1. 1

   Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin.

2. 2

   Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat.

3. 3

   The aim is to dissolve all the ingredients so that they are smooth, but to not lose any volume through boiling so be careful not to overheat.

4. 4

   Add the oats and stir well until evenly coated.

5. 5

   Stir through the leftover Christmas pudding and tip into the prepared tin.

6. 6

   Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown.

7. 7

   Whilst still warm in the tin, score into 12 squares.

8. 8

   Allow to cool completely before cutting along the scores.

9. 9

   Keeps for 5 days in an air tight tin or freeze for up to 1 month.