Instructions
Preheat the oven to 180°C (160°C fan or Gas Mark 4). Grease and line a 25cm x 20cm baking tin with parchment paper. Place the salted butter, dark soft brown sugar, golden syrup, and orange zest into a large saucepan. Heat the saucepan over a medium heat. Stir constantly until the butter, sugar, and syrup are completely melted and smooth. Do not let the mixture boil. Remove from heat once smooth. Add the rolled oats to the saucepan with the melted mixture. Stir well until all the oats are evenly coated. Add the Christmas pudding to the mixture. Stir again to combine. Pour the mixture into the prepared baking tin. Use the back of a spoon to press the mixture down firmly and flatten the top. Bake in the preheated oven for 40 minutes. The edges should start to look golden brown. Remove the tin from the oven. While the flapjack is still warm in the tin, use a knife to score it into 12 equal squares. Let the flapjack cool completely in the tin. Once fully cooled, cut along the scored lines to separate the squares. Store the flapjacks in an airtight container for up to 5 days. You can also freeze them for up to 1 month.