Baking Advent: celebrating the festive season with a different daily baked good.
After I had made a batch of tender plum and poppy seed muffins, there was still a bag full of beautiful – but ever so slightly soft – purple plums winking at me. I hunted through my cookbooks and magazines looking for an appropriate recipe (greatly aided by cookbook indexing tool Eat Your Books) and found a recipe for a plum and ginger traybake, based on oats. Plum and ginger are two tastes which go together beautifully, and the oats add a wholesome nubbliness that makes these treats seem almost breakfast-appropriate – although, conversely, the combination of butter, golden syrup and oats also brings to mind the mighty flapjack. In any case, there’s little not to love.
The recipe is quite clever in saving some of the batter used for the base of the traybake and mixing it with additional oats and flour to make a delectably crunchy topping. It’s such an easy idea – much simpler than putting together even the most basic extra crumble – that it makes me wonder why I’ve never seen it before. The recipe was written by Jane Hornby, who is the author of the beautiful and instructive What to Bake and How to Bake It, and she is really very good at breaking down recipes into simple steps that make them achievable for anyone without – for lack of a better word – dumbing them down to the extent where they are simple and plain. The oats used are standard porridge oats, rather than the jumbo oats often called for in baking, and this was particularly satisfying because we always have these in the house for morning winter breakfasts.
The only slightly awkward thing about this recipe was fitting the oat base into the suggested 17x23cm tin – the dough couldn’t fit over this large space. I ended up using a 21x21cm square Pyrex dish, and this worked perfectly, though I’m sure a metal tin of a similar size would work well too.
Recipe below the jump, as always