Here’s a great combination of textures and flavours. Two layers of crunchy flapjack sandwich the soft sweetness of plums and white chocolate.
Makes: 16 squares
Time: 80 – 90 minutes
Tins: A 20cm / 8″ square tin
- 450g / 1lb Plums* – stoned and quartered.
- ½ tsp mixed spice
- 1 tsp ground cinnamon
- 250g / 9oz Soft, light brown sugar
- 325g / 11oz butter, plus extra for greasing
- 350g / 12oz porridge oats
- 150g / 5.5oz plain flour
- 3 tbsp golden syrup**
- 50g / 1.75oz white chocolate chips (or replace with sultanas, raisins, nuts etc.)
* I used plums from a jar, mainly because we were given 24 jars a few weeks before this bake. They probably had a bit more moisture than fresh ones, but I would expect either to work well. If you discover otherwise, please let me know.
** Being a bit tight-fisted, I decided to replace the golden syrup with plum syrup from the jar. It was fine.
1. Heat oven to 200C / 180C fan / 400F / gas 6. Grease and line a 20cm square baking tin.
2. Put the butter in a saucepan and melt on a low heat.
3. Tip the plums into a medium bowl. Toss with the mixed spice, cinnamon, 50g/1.75oz of the sugar and a pinch of salt then set aside to macerate.
4. In a large bowl, mix the oats, flour and remaining sugar together, then stir in the butter and golden syrup until everything is combined into a flapjack mixture.
5. Press half the oat mix over the base of the tin then tip over the plums and spread to make an even layer. Sprinkle over the white chocolate chips (or alternatives).
6. Press the remaining oats over the fruit to completely cover it, right to the sides of the tin. Bake for 45-55 mins until dark golden and starting to crisp a little around the edges.
7. Leave in the tin to cool completely then remove and cut into pieces. (Use a sharp serrated knife to avoid crumbling.)
NB: I used plums, which worked well, but other fruit would be worth considering, maybe peaches or apricots for example.