Christmas Pudding Flapjack

Preheat your oven to 180°C (fan oven 160°C, gas mark 4). Grease and line a 25cm by 20cm baking tin with parchment paper to ensure easy removal of your flapjacks later. In a large saucepan over medium heat, gently melt together the salted butter, dark soft brown sugar, golden syrup, and freshly grated zest of one orange. Stir carefully, aiming to achieve a smooth, harmonious mixture where all ingredients are dissolved. Be cautious to keep the heat moderate and avoid boiling vigorously to prevent losing volume and to maintain a luscious texture. Once your buttery syrup is smooth and fragrant, fold in the rolled oats thoroughly, ensuring every flake is beautifully coated with the syrupy mixture. Then add the leftover Christmas pudding, crumbling it into bite-sized pieces, and stir until evenly combined. Transfer this rich mixture into the prepared tin, using the back of a spoon to press and flatten the surface firmly, promoting even baking. Pop the tin into the preheated oven and bake for around 40 minutes, or until the edges turn a lovely golden brown, signaling that your flapjacks are perfectly cooked with a slight crispness on the outside. While still warm in the tin, gently score the flapjack mixture into 12 squares with a sharp knife; this helps create neat, easy-to-break portions once cooled. Allow the flapjacks to cool completely in the tin before breaking apart along the scored lines to maintain their shape. For best results, store these flapjacks in an airtight container for up to 5 days, or freeze them for up to 1 month to enjoy the festive flavors anytime. Tip: Enjoy them slightly warm or at room temperature for a comforting treat.