Fruity flapjack pots

This was rather slung together, to make a quick pudding for Gran and Grandpa (lover of puddings extraordinaire). You could use any sort of sour fruit - rhubarb, gooseberries, redcurrants - as long as you balance it with a little apple.

You'll need:

4 small oven-proof ramekin dishes (those glass ones that Gu puds come in are ideal)
a selection of fruit (ours included three or four stems of rhubarb from the allotment, a couple of gooseberries, half an apple that was leftover from your lunch and a banana)
2 heaped teaspoons of golden syrup (honey would also be nice)
25g butter (ish)
6 or 7 tablespoons rolled oats

Stick the oven on at about 180 degrees C.

Chop up the rhubarb, gooseberries and apple (peeled and cored), and chuck into a small pan. Add a little hot water, bring to the boil, and simmer for 10 minutes, until the fruit has broken down. Spread this mixture at the bottom of your ramekins. I didn't have a huge amount (there wasn't much rhubarb available), so I sliced up a banana as well, and divvied it up among the ramekins.

Melt the butter and golden syrup in a non-stick pan. Add the rolled oats, and stir - you want the oats to become completely covered in the butter/syrup mixture. If it's a bit dry, add a little more butter.

Spoon the oaty mixture onto the top of the fruit, and then stand the ramekins on a baking tray (it makes them easier to get in and out of the oven). Bake in the oven for 15-20 minutes, until the flapjack-y top has gone crispy, and the fruit is bubbling underneath.

We ate this with a little cream drizzled on the top (ice cream would also be good).