Christmas Pudding Flapjack
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein6 %7 g
- Carbs52 %57 g
- Fat41 %20 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 423 kcal | 450 kcal |
| Protein | 7 g | 7.4 g |
| Carbs | 57 g | 60.6 g |
| Fat | 20 g | 21.3 g |
One serving is about 94 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty10/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - British
Ingredients
- 500 g Oats
- 250 g Butter
- 150 g Golden Syrup
- Orange (Zest of 1)
- 225 g Dark Brown Sugar
- 250 g Christmas pudding
Instructions
Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin. Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat. 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.
Add the oats and stir well until evenly coated. Stir through the leftover Christmas pudding and tip into the prepared tin. Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown. Whilst still warm in the tin, score into 12 squares. Allow to cool completely before cutting along the scores.
Keeps for 5 days in an air tight tin or freeze for up to 1 month.
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