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Nutrition: per serving

  • kcal335
  • fat20g
  • saturates11g
  • carbs38g
  • sugars22g
  • fibre2g
  • protein3g
  • salt0.34g
    low

Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, October 2009

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Comments, questions and tips (77)

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Overall rating

A star rating of 4.2 out of 5.68 ratings

hallgartht

Lovely recipe but way too much butter! I neglected to read the comments before baking even though I was quite alarmed at the quantity of butter required. That said we still seem to be getting through them rather nicely. Will definitely reduce the butter next time and probably the sugar too!! Won’t…

r1chards avatar

r1chards

Great recipe, but I found it very sweet. I might try and cut back on the sugar a bit

BecksLewis

Absolutely lush.

jenny.hillw03q00DS

My plum tree is in heavily laden with fruit. We have a big fresh bowl of plums on the table and 4 large plum crumbles ready to gift, plus the first 6 pots of jam so needed a new recipe. This recipe was fab made beautiful moist sticky flapJack , I omitted the nuts as i didn't have in the larder. I…

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