Apricot & Marmalade Flapjacks

1. Preheat the oven to 180^oC, gas mark 4. Grease and line a 20cm square tin.
2. Place the butter, sugar, syrup and 2 tbsp marmalade in a large saucepan and heat until melted and bubbling. Off the heat, stir in the oats, apricots, sultanas and pumpkin seeds.
3. Pour into the tin and spread out into an even layer. Bake for 20-25 minutes until golden. Allow to cool before removing from the tin.
4. Warm the remaining marmalade and brush over the flapjacks before cutting into 16 pieces

Cooks tip

Great for lunch boxes or a teatime treat. These will keep for 3-4 days .