There is nothing better on a decidedly autumnal day than a tray-bake, this bake is inspired by the iconic Bakewell Tart / pudding which originates from Bakewell in Derbyshire. The flavours do not disappoint and the bake has proved popular with friends. The bake stores fine for a couple of days in an airtight tin.
What you need
- 200g rolled oats
- 60g plain flour
- 100g ground almonds
- pinch of sea salt
- 175g unsalted butter
- Almond extract - good slug
- 2 tbsp golden syrup
- 3 tbsp jam (ideally strawberry or raspberry)
- flaked almonds
- Oil spray for greasing tin
- 2" deep baking tray / tin about 10 inches long by 5 inch wide
What you need to do
- Oil spray your baking tin, lightly, set to one side
- Pre heat your oven to 170c
- Melt the butter and syrup in a pan, gently, once melted remove from heat and add the almond extract
- Mix in a large bowl the oats, flour and almonds and the pinch of salt
- Stir in the melted butter mixture into the bowl with the dry ingredients and mix thoroughly until all the mix is slightly moist
- Spoon half of the mix into the tin and press firmly down into the pan with a fork, getting into all corners and producing an even layer.
- Now tip in the jam and squish it across the base but keep away from the edges as the jam will spread as it cooks
- Now use the rest of the oaty mixture to top off the jam, using a fork to press down firmly to create an even top, sprinkle with flaked almonds if using
- Bake for 15-20 minutes, until lightly golden, be careful not to overcook as when dry they don't hold together well.
- Cool in the tin fully and then chop into pieces as desired.