Oaty plum gingerbread slice

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
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 248
  • fat 11g
  • saturates 6g
  • carbs 33g
  • sugars 18g
  • fibre 2g
  • protein 4g
  • salt 0.1g


  • 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 oats (not jumbo)
  • 2 large eggs, beaten, at room temperature
  • 25g plain flour
  • 25g porridge oats
  • 2 heaped tsp chopped ginger


  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.

  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.

  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.

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