MUNCH RATING: 5/5
I have to say that I’m really enjoying all the fruits that are available at this time of year, especially ones that are free! I was at my Dad’s house on Sunday and his friend brought round a big bag of plums from her tree. I’m not sure what variety they were, but I quickly asked my Dad if I could take some home as I’d had this flapjack recipe from my BBC Good Food magazine in my folder for ages and I was just waiting to acquire some lovely plums to make it!
CHANGES TO THE RECIPE:
Luckily I’d checked on the BBC Good Food website before making the flapjacks, as a lot of the reviews said the recipe contained way too much butter. So I followed the reviewer’s advice and I only used 200g instead of 350g of butter.
I only had about 2 Tablespoons of golden syrup so I made up the 3rd Tablespoon with honey. I didn’t have any walnuts so omitted them.
I used less sugar – 200g instead of 300g.
Extremely yummy! The plums are indeed sticky and jammy and there’s just enough sweetness from the sugar to offset any sourness.
200g of butter was definitely sufficient!
The recipe below is how I made it, you can find the original here.
- Oven temperature: Gas mark 6/400°F/200°C
- Oven shelf: middle
- You will need: square 8-inch tin, lined with non-stick baking paper
- 450g fresh plums, halved, stoned and roughly sliced
- ½ tsp mixed spice
- 200g light muscovado sugar
- 200g butter, plus extra for greasing
- 300g rolled porridge oats (not jumbo)
- 140g plain flour
- 2 Tablespoons golden syrup and 1 Tablespoon honey
- Heat oven to Gas mark 6/400°F/200°C. 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.
- Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour and remaining sugar together, making sure there are no lumps of sugar, then stir in the melted butter and golden syrup/honey until everything is combined into a loose flapjack mixture.
- Grease a square baking tin about 8 x 8 inches. 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 (45 minutes is fine) 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.