Christmas Flapjacks

by Barry Lewis


170g Butter

280g Golden syrup

220g Mincemeat

Zest of 2 oranges

2tbsp Raisins

1 tsp cinnamon

420g Rolled oats

To decorate;

250g Milk chocolate

1 tsp orange essence

100g White chocolate

Small amount of green and red ready rolled icing

How to make awesome Christmas flapjacks. They look like Christmas puddings but with a chocolate orange coating and mince pie flavoured flapjack underneath.

First pre-heat your oven to 160c, 305F, gas mark 4, and then grease the individual holes of a small cupcake tin. In a large sauce pan melt the butter and golden syrup together. Take the saucepan off the heat and pour in the mincemeat, orange zest, cinnamon, and raisins, and give it a good stir. Pour this mixture over the rolled oats and mix it together until it is well combine. Divide the mixture into the individual cupcake tray, ensuring the tops are level, then bake in the oven for 20 minutes. Once done, allow to completely cool before turning out. You may need to gently run a blunt knife around the edge of the flapjack to help it out. Melt the milk chocolate then mix in the orange essence. Stand the flapjack up with the large base facing downwards, you should have a Christmas pudding shape. Spoon the melted chocolate over the top of the flapjack and allow it to run down the sides ensuring the flapjack gets completely covered in the chocolate. Chill in the fridge until set. Next, melt up some white chocolate and spoon a small amount on top of the milk chocolate and allow it to run down the edges slightly. Again, chill in the fridge until set. Make a small holly leaf out of the green icing then roll two small balls out of the red icing. Place this on top of the white chocolate to decorate and you will be left with a Christmas pudding flapjack, delicious!