Christmas Pudding Flapjack

Instructions

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

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

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- Add the oats and stir well until evenly coated.

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

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

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

8- Allow to cool completely before cutting along the scores.

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