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Sticky Plum Flapjack Bars

Not flapjack per se, these sticky (read: gooey) bars require a fork — this is no lunchbox treat, but rather a lovely companion to morning coffee or an afternoon cuppa. Remember, you can use dark brown sugar in place of the light muscovado sugar, a recipe for mixed spice is here, and golden syrup is pretty easily sourced at better grocery stores: there are no excuses not to give this wonderful recipe a go while plums are still in season!

Sticky Plum Flapjack Bars

16 oz. fresh plums, pitted and roughly sliced
½ tsp. mixed spice
10½ oz. light muscovado sugar, divided*
8 oz. butter
3 tbs. golden syrup
10½ oz. rolled oats (3 cups)
5 oz. all-purpose flour (1 cup plus 2 tbs.)
2 oz. chopped walnut pieces (½ cup)

Heat the oven to 375°F and grease an 8”x8” pan.

Tip the plums into a bowl. Toss with the spice, 1¾ oz. of the sugar (¼ cup plus 2 heaping tbs.), and a small pinch of salt, then set aside.

Gently melt the butter in a saucepan. Remove from the heat and stir in the golden syrup.

In a large bowl, mix the oats, flour, walnut pieces, and remaining sugar (8¾ oz. or 1½ cups plus 1½ tbs.) together, making sure there are no lumps of sugar, then stir in the butter mixture until everything is well combined.

Press half the oaty mix over the base of the prepared 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 40 minutes until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 16 bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.

*You may substitute dark brown sugar if light muscovado sugar is unavailable.

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