I have been so excited to share this recipe with you. Oh my goodness – it’s so good. It’s one of those, sticky, sweet, indulgent puddings that you somehow manage to eat huge amounts of – without even realising. It’s rich, fruity, and very comforting. I’ve always loved flapjacks, they’re such a classic British sweet, and I’ve definitely eaten my fair share of them throughout my life. Whenever I make my own recipes for them, I really like to get adventurous with the flavours, and experiment with different tastes – as you can tell by my banoffee flapjack recipe.

For this recipe, I decided to make a raspberry flavour, in collaboration with St. Dalfour, who make my favourite fruit spreads which are completely natural and made from 100% fruit. For my first collaboration with them, I used their delicious raspberry jam, and combined it with some fresh raspberries to make my new raspberry flapjack pudding.

The reason I named this a ‘flapjack pudding’, is because I want to give you the option to just take this out of the oven, leave it to cool for a bit, and then dive straight into it using a spoon – no slicing needed. You can just find somewhere comfortable to sit, and eat it straight out of the dish like a giant pudding of your own… That’s my favourite way to eat it anyway. I haven’t managed to eat one of these all in one go though yet – I tend to space it out and take some breaks in between.

But don’t worry, you’re also more than welcome to leave it to cool, and then slice it into squares like a normal flapjack, and share it with other people too.

The flapjack is really gooey and moist, as that’s how I prefer to make them – I really love desserts with soft textures. The layer of raspberry jam in the middle also adds another element of sickly sweet indulgence, and really tastes amazing when the dessert is still slightly warm – if you want to try a spoonful of it before serving.

It’s definitely one of my most indulgent dessert recipes so far, so I really hope you enjoy it!

raspberry flapjack pudding

makes about 6 slices

ingredients

1/2 cup + 1/3 cup (165g) dairy free buttery spread – I used Vitalite

3 tbsp maple syrup

1/3 cup (45g) coconut sugar

5 pitted medjool dates (85g)

1/2 cup + 1/3 cup (205ml) water

2/3 cup + 2 tbsp (90g) porridge oats

1 cup (130g) rolled oats

2 tbsp plain gluten free flour – I used Doves

1/4 tsp baking powder

pinch salt

14 raspberries

method

PREHEAT YOUR OVEN TO 180C / 356 F

Firstly, add the porridge oats, rolled oats, flour, coconut sugar, baking powder and salt into a large mixing bowl. Using a spatula or spoon, mix them together and set the bowl aside. Next, place the buttery spread into a medium pan and place it on a low-medium heat. Slowly stir it and melt. Then, when the butter has melted, pour it into a blender, followed by the dates, water and maple syrup. Blend them together until smooth. I used my Froothie Optimum 2.1 Blender on the ‘Sauce’ button. When this is done, pour the liquid mixture into the mixing bowl with the oat combination, and stir everything together until well mixed. Now, pour half of the flapjack mixture into a small dish, and smooth it over with a spoon. Then spoon 4tbsp of the St. Dalfour Raspberry Preserve on top, and smooth it over. Next, place 6 raspberries on top of the preserve, followed by the remaining flapjack mixture to cover the jam layer. Then, spoon and swirl 1 more tbsp of the of the St. Dalfour Raspberry Preserve on top, and place 8 more raspberries on top to finish. Next, place the flapjack into the oven and bake for about 30 mins until golden on top. Then, when it has baked, remove it from the oven, set it aside until cool, slice and serve.

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