Step 2

Melt the butter, dark brown sugar, golden syrup and orange zest together in a large saucepan over a medium heat, stirring until smooth. Avoid boiling to preserve volume.

Step 3

Add the oats and stir well until evenly coated. Stir through the Christmas pudding chunks and tip into the prepared tin. Flatten the top with the back of a spoon.

Step 4

Bake for 40 minutes until the edges start to brown.

Step 5

While still warm in the tin, score into 12 squares. Allow to cool completely before cutting along the scores.