Ingredients

For the flapjack

• 400g jumbo oats
• 200g golden caster sugar
• 200g butter
• 100g golden syrup
• 100g treacle
• 200g grated pumpkin

For the pumpkin puree

• 2 Bramley cooking apples
• 3 pears
• juice of 1/2 a lemon
• 800g pumpkin
• 75g butter

For the crumble topping

• 200g plain flour
• 150g butter
• 100g rolled oats
• 200g golden caster sugar
• 150g grated pumpkin

Method

1. After you've peeled the pumpkin and taken out the seeds - cook in some butter until it has softened.
2. Add the cooking apples, the pears, juice of half a lemon and some water and form a puree out of the mixture.
3. Then, make the flapjacks themselves by melting butter and sugar in a bowl.
4. Mix in the treacle and golden syrup before adding the oats and grated pumpkin.
5. Place the mixture in a baking tin and layer the pumpkin puree on top.
6. Mix the butter and flour in a food processor to form a crumble. Add the oats, sugar and grated pumpkin and spread on top of the puree.
7. Cook on 180 degrees for around half an hour.