This recipe may be a little late for the heavy crop of plums we had this year, but I had a tub of prepared spiced plums in the freezer.
Plum Flapjack Bars Preheat oven to 200oC/400oF (drop either by 15/20o for fan ovens)
1 lb/450g fresh plums, halved stoned and roughly sliced 1/2 tsp mixed spice 10 oz/300g light muscovado sugar 12 oz/350g butter, plus extra for greasing 10 oz/300g rolled porridge oats 5 oz/140g plain flour 2 oz/50g chopped walnut pieces 3 Tbsp golden syrup
Grease a square baking tin 8"/20 cm x 8"/20 cm.
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, walnut pieces and remaining sugar together. Make sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.
Press half the oatie 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 minutes until dark golden and starting to crisp a little around the edges.
Leave to cool completely, then cut into 18 little bars.
These bars will keep in an airtight container for 3 days, or you can freeze them for up to a month.
I plan to try these healthy bars using ready to eat dried fuit i.e. figs, apricots.