I don’t know about you, but part of the enjoyment I get after Christmas Day is getting to use all of my foodie leftovers in one way or another. The savoury leftovers are easy to use up by making bubble and squeak, soup, pie or maybe a stew, but the sweet leftovers are always more of a challenge. And a fun one too because I like creating new sweet treats from desserts or leftover chocolates or sweets.
I always end up with leftover Christmas pudding and I have already posted a few recipes using it up (see bottom of this post for those), but I have not made flapjacks before. Having made mincemeat flapjacks last January to use up my leftover reduced bargain 20p jar of mincemeat, I was confident that leftover Christmas pudding would work just as well inside a flapjack. I added some extra ingredients such as grated apple, sultanas, cranberries and some roasted hazelnuts to make these flapjacks full of flavour and to ensure they were moist too. Plus everything I used were all in my kitchen cupboards and leftover from making my Christmas puddings, so this recipe is a great way of using up leftovers in more ways than one.
Once baked they smelt amazing, and they tasted deeeelicous!
So here is how you can make Christmas pudding flapjacks.
- 300g poridge oats
- 200ml golden syrup
- 100ml honey
- 225g unsalted butter
- Leftover Christmas pudding - I used approx 100g
- 25g dried cranberries
- 25g sultanas
- 1 apple, grated
- 25g roasted hazelnuts, chopped
- Pre heat the oven to 190oC / 170oC (fan)
- Grease and line a large square or rectangular brownie tin
- Place the butter, golden syrup and honey in a pan over a low heat and melt while stirring occasionally
- Place the oats in a large bowl, and add all of the other ingredients , then pour over the gloopy butter and syrup sauce and stir well
- Pour into your baking tin and cook for about 25-30 minutes minutes until golden brown
- Using a sharp knife, mark your flapjack into portions
- Leave to cool before lifting out the flapjack and then cutting into bars