Christmas baking for me is all about the dried fruit and spices and so I couldn’t wait to capture that in flapjack form. These cute mini Christmas Puddings are super cute and tasty to boot – no more words needed!
What’s In It?
- 250g Oats
- 150ml Honey
- 150g Unsalted Butter
- 100g White Chocolate
- 50g Raisins
- 50g Currants
- 50g Dried Cranberries (plus extra to decorate)
- 50g Mixed Peel
- Fresh Mint Leaves to decorate
How Do I Make It?
Put the butter, honey, dried fruit and mixed peel into a saucepan and heat gently until the butter has melted and the fruit has plumped up.
Remove from the heat and stir in the oats and mixed spice.
Spoon into the cups of a mini muffin tin and bake in a moderate oven for approximately 15 minutes.
Allow to cool in the tin then carefully remove and turn upside down.
Melt the white chocolate in a bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the water.
Drizzle the chocolate over the flapjacks. I find tipping it on each side helps to create the look of icing.
Chop some dried cranberries and roll each piece into a ball before placing in the centre of the chocolate and placing a small mint leaf either side.
TOP TIP – The best mint leaves are the teeny tiny ones right at the top in the centre of the stalk, so get on in there!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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