These are a great tray bake that will last for a good few days – if folks can keep their hands off them! I baked them for a trip down the Clyde on an ocean-going racing yacht! The Kyles of Bute are truly beautiful!
Wot u need
400g fresh plums
1/2 tsp mixed spice
275g light muscovado sugar
250g salted butter
300g porridge oats – just the simple ones
140g plain flour
3 tbsp golden syrup
Wot u do
Gently melt the butter in a pan. Roughly chop the plums in their skins, and place in a bowl. Add the mixed spice and 50g of the sugar – toss and set aside for 15 mins. Add the porridge oats, flour and remaining sugar into a seperate bowl and mix. Add the butter and syrup and mix in well. Lightly fold in the sultanas. The mixture should be loose but stiff…if you know what I mean 🙂
Grease a 20cm square baking tin. Press half of the oats mix into the bottom and press down. Add a layer of the plum mix and cover with the remaining oats mix. Allow to cool then refrigerate for one hour. Cut into small bars.
Makes about 12-15 bars depending on size.
Allow dish to cool COMPLETELY before cutting and take your time cutting or you’ll end up with a terrible mess!
You could use good quality jam instead of plums or crushed pinneapple. The sultanas are optional.