Lowthwaite B&B

Sticky Fruit Flapjacks

Recipe Details

I often get asked for this recipe. The original is from BBC Good Food, but I have amended it quite a lot so there is less butter and sugar in it and a bit more "crunch".
Mix the plums with the caster sugar and the spice plus a small pinch of salt and set aside to macerate.
Mix all the dry ingredients together, then mix with the melted butter and golden syrup.
Grease a square tin, approx. 20 x 20cm. Press half the oaty mix over the base of the tin, the spread the fruit in and even layer. Press the remaining oats over the fruit so it is completely covered.
Bake for 45 t 50min until dark golden. Leave to cool completely before cutting it into 16 pieces.
Officially it will keep for two days in an airtight container or frozen for up to a month (and it freezes well). In reality both these times can be longer.

TIME: 45-50

SERVING: 16

Temp: 200 C oven / 180 C in a fan oven

Ingredients:

  • 450g fresh plum, halved, stoned and sliced
  • 1 tsp mixed spiced
  • 50g caster sugar
  • 200g light brown sugar
  • 250g melted butter
  • 50g jumbo oats
  • 250g porridge oats
  • 140g plain flour
  • 75g chopped walnuts
  • 4 tbsp golden syrup

The fruit can be varied, rhubarb and ginger is a favourite. Use 400g rather finely chopped rhubarb and 1 tsp ginger, and then follow the same method.

Blackcurrant also works well, I then just uses 400g blackcurrant and no spice. Frozen currants are fine, but don’t thaw beforehand. You can also use 200g blackcurrant and 250g chopped, peeled apple.