Spiced Pumpkin Flapjack

I love to use seasonal produce where possible and this flapjack is a great way to use pumpkin when you can get hold of it! It also stores really well, looks utterly professional and is kind of healthy.

INGREDIENTS:

125g butter or margarine

400g golden syrup (or half a large tin)

1 cup pumpkin puree (boil pumpkin flesh until soft and then mash, draining off all excess water)

1 cup sultanas

1/2 cup dried cranberries

3 cups rolled oats

3 tsp ground cinnamon

1tsp ground ginger

Topping

1/2 cup pumpkin seeds

1/2 cup dried cranberries

1 cup icing sugar

2 tbsp cold water

 

METHOD:

  • Melt butter and golden syrup together over a medium heat.
  • Stir in pumpkin puree, and all dried ingredients.
  • Press into roasting tin lined with baking parchment.
  • Bake on 160c for around 35-40 minutes until firm.
  • Drizzle with icing and scatter with cranberries and pumpkin seeds.
  • When fully cooled, cut into slices and store in airtight container.

 

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