Sticky plum and pistachio flapjacks

 Plums are in season at the moment and this is a great way to use up a glut, or windfalls if you are lucky enough to find them. Although the fruit layer is very moist, these flapjacks freeze well too. Makes 20-25 flapjacks.

 300g ripe plums stoned and chopped into 1cm pieces

¾ tsp mixed spice

Freshly ground black pepper

200g light brown soft sugar

250g rolled oats

100g plain flour

50g chopped pistachio nuts

300g salted butter

2 tbsp golden syrup

 Heat the oven to 180/160 fan/gas mark 6 and generously grease a square baking tin approx 20cm x 20cm.

 Mix the chopped plums in a bowl with the spice, 50g of sugar and a grind of black pepper. Set aside. In another bowl, mix the rest of the sugar, oats, plain flour and pistachio nuts.

Melt the butter in a medium saucepan. Stir in the golden syrup, remove the pan from the heat and tip in the sugar and oat mix. Stir until completely combined.

Pour half of the flapjack mixture into the prepared tin, flatten, then spread over the chopped plums in a even layer.  Tip the remaining flapjack mixture over the top and carefully cover the plums, making sure you can’t see any fruit.

Bake for 50-55 minutes until the edges are dark and crispy. Remove and allow to cool for 15 minutes. Cut into slices, then allow to cool completely in the tin.