Name: Oaty plum gingerbread slice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 12 squares
Cuisine: British
Ingredients: 140g unsalted butter plus extra for greasing; 100g dark soft brown sugar; 100g golden syrup; 6 small plums (about 250g prepared weight); 140g plain flour; 1 tsp baking powder; 1 tbsp ground ginger; 1 heaped tbsp chopped stem ginger; 85g porridge oat (not jumbo); 2 large eggs beaten, at room temperature; 25g plain flour; 25g porridge oat; 2 heaped tsp chopped ginger

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Oaty plum gingerbread slice

Oaty plum gingerbread slice

Jane Hornby

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Makes 12 squares

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.6 out of 5.34 ratingsRate

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A rustic traybake for any time of day. Try a square at coffee break, or with a jug of steaming custard after dinner.

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Ingredients

Nutrition

Units:

MetricUS

140g unsalted butter

plus extra for greasing
100g dark soft brown sugar
100g golden syrup
6 small plums

(about 250g prepared weight)
140g plain flour
1 tsp baking powder
1 tbsp ground ginger
1 heaped tbsp chopped stem ginger
85g porridge oat

(not jumbo)
2 large eggs

beaten, at room temperature

For the topping

25g plain flour
25g porridge oat
2 heaped tsp chopped ginger

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Nutrition: per square

kcal248
fat11g
saturates6g
carbs33g
sugars18g
fibre2g
protein4g
salt0.1g

Method

step 1

Grease a 17 x 23cm cake tin and line with parchment. Heat oven to 180C/160C fan/gas 4. Melt the butter, sugar and syrup together in a large pan. While you wait, stone and quarter the plums.
step 2

When the pan ingredients are smooth, stir in the flour, baking powder, ¼ tsp salt, the gingers, oats and eggs, then beat until even. Pour all but about 2 tbsp of the batter into the prepared tin, then scatter the batter with the plums.
step 3

For the topping, work the extra flour and oats into the reserved 2 tbsp of batter to make a flapjack-like dough. Crumble this over the tin and scatter with the chopped ginger. Bake for 30 mins or until golden and risen, then cool completely in the tin. Cut into squares.

Recipe from Good Food magazine, December 2013

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A star rating of 4.6 out of 5.34 ratings

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