A rustic traybake for any time of day. Try a square at coffee break, or with a jug of steaming custard after dinner.
Prep:20 mins
Makes 12 squares
140g unsalted butter, plus extra for greasing100g dark soft brown sugar100g golden syrup6 small plums (about 250g prepared weight)140g plain flour1 tsp baking powder1 tbsp ground ginger1 heaped tbsp chopped stem ginger85g porridge oat (not jumbo)2 large eggs, beaten, at room temperature
STEP 1Grease 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 2When 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 3For 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.
