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Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 25cm x 20cm tin.
In a large saucepan, melt the butter, brown sugar, golden syrup, and orange zest over medium heat. Stir until everything is smooth and dissolved, making sure the mixture fully combines without boiling or losing volume.
Add the rolled oats to the melted mixture and stir well, ensuring they're evenly coated. Fold in the leftover Christmas pudding, then tip the whole mixture into your prepared tin.
Use the back of a spoon to flatten the top into an even layer. Bake for 40 minutes, until the edges are lightly browned.
While the flapjack is still warm in the tin, use a sharp knife to score it into 12 squares. Let it cool completely before cutting along the scored lines.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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