A festive flapjack — buttery oats studded with leftover Christmas pudding and orange zest, baked into chewy squares. A clever way to use up the pud.
Christmas pudding flapjack is a clever, no-waste festive treat — chewy orange-scented oat flapjack studded with leftover Christmas pudding. It turns Boxing Day leftovers into something genuinely moreish, ready to slice and share.
Prep 15 min
Cook 40 min
Total 55 min
Easy
- 250g Salted Butter
- 225g Dark Soft Brown Sugar
- 150g Golden Syrup
- Zest of 1 Orange
- 500g Rolled Oats
- 250g Christmas Pudding
Tags:
Snack CakeVideo
Preparation
- Preheat the oven to 180°C/fan 160°C/gas 4 and grease and line a 25 x 20cm tin. Melt the butter, sugar, syrup and orange zest in a large saucepan over medium heat, dissolving everything smoothly without boiling away the volume — so don't overheat.
- Add the oats and stir well until evenly coated, then stir through the leftover Christmas pudding and tip into the tin. Flatten the top with a spoon and bake for 40 minutes, until the edges start to brown.
- While still warm in the tin, score into 12 squares, then leave to cool completely before cutting. Keeps for 5 days in an airtight tin, or freeze for up to 1 month.
Tips from the ZestyPlate Kitchen
- Melt the butter, sugar and syrup gently without boiling so the flapjack stays chewy.
- Stir the oats in thoroughly so every bit is coated and binds together.
- Score into squares while warm, but cut only once fully cool to avoid crumbling.
- Press the mixture firmly into the tin so the flapjacks hold their shape.
Frequently Asked Questions
Yes — any cooked Christmas pudding works; it's a brilliant way to use up leftovers.
Mincemeat, chopped dried fruit or even fruitcake make great festive substitutes.
In an airtight tin for up to 5 days, or freeze them for up to a month.
