Ingredients

For the Pumpkin Puree:

250g pumpkin, deseeded and chopped into small pieces

250ml fresh orange juice

Grated zest and juice of 2 oranges

2 tbsp sugar

For the Flapjack:

500g porridge oats

250g butter, melted

225g light brown sugar

4-5 tbsp golden syrup (depending on how gooey you want them)

Method

1. Preheat the oven to 180C. Grease and line a 27 x 18cm baking sheet.
2. To make the pumpkin puree, heat the pumpkin with the orange juices, zest and sugar in a saucepan until boiling. Reduce the heat and simmer gently for 15-20 minutes, or until the pumpkin is very soft and liquid has evaporated.
3. Allow the pumpkin to cool slightly, then whiz with a stick blender or use a liquidizer to puree the mixture until completely smooth. Set aside.
4. To make the flapjack, combine all the ingredients together in a mixing bowl and mix you’re your hands or a wooden spoon, thoroughly until evenly combined. Alternatively, for a smoother texture, use a food processor to blitz the ingredients.
5. Spread half of the flapjack mixture out into the prepared tin, spreading it evenly with the back of a spoon. Add the pumpkin puree, spreading it evenly over the top. Carefully add the remaining flapjack mixture on top of the puree, making sure it covers evenly. A fork will help to spread it out.
6. Bake in the centre of the oven for 20-25 minutes, or until evenly golden.
7. Allow to cool slightly, then cut into portions while still in the tin.