Hello November! Autumn is here, and the temperature is finally starting to drop. Plums to me are an autumn fruit, I don't know why. Maybe it's the purple or something. Also, when it turns cold that means it's time for home-cooked, warm puddings and just more food in general. The extra chub will keep you warm.
I've made oat bars/flapjacks/whatever you want to call them before, with jam in the middle. Yum. However, having plums sat in the fruit bowl for a while, staring at me, longing to be used and eaten I thought I would try it and see if it worked.
I'm not going to lie, when I took them out the oven after 50 minutes the bottoms were still seriously gooey (alas not everything on a food bloggers site goes right). HOWEVER, I did re-think, let them cool slightly. Cut a little out and ate it warm with a dollop of creme fraiche which was SO GOOD. You can also chill in the fridge, and they firm up so you can slice into bars - equally as good, but less comforting on a cold November night.
After chilling in the fridge
6 plums, stones removed and quartered
1 tsp ground cinnamon, plus extra for dusting
200g soft brown sugar, plus extra for dusting
350g porridge oats
250g unsalted butter
3 tbsp golden syrup
1. Preheat the oven to 150c
2. Put the plum quarters in a bowl with the cinnamon and 1/4 of the brown sugar and put to one side
3. In a saucepan over a medium heat, melt together the butter, the rest of the brown sugar and the golden syrup until smooth, golden and bubbling
4. Take off the heat, and add in the oats and mix together until all the oats are coated
5. Grease a 20cm x 20cm tin and spoon half of the oat mix in, and press down
6. Add the plums and the syrup that's formed from the juices and sugar to the layer of oats and spread so evenly covered
7. Top with the other half of the oaty mix and press down as much as possible
8. Sprinkle a pinch of cinnamon and sugar over the top
9. Bake for 50 minutes
10. Allow to cool slightly in the tin before dishing up warm. If you want them to set more to eat cold, leave to cool completely and put in the fridge for a minimum of one hour before cutting into slices.
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