This rustic oat, plum and gingerbread traybake is perfect for enjoying at any time of day. Treat the team in the office at coffee break or enjoy with a generous helping of custard or ice cream after dinner. Pick up some English Victoria plums from our Greengrocers.

Ready in: 50 minutes

Serves: 12

Ingredients

140g unsalted butter, plus a little extra for greasing

100g dark brown soft sugar

100g golden syrup

6 small plums (around 250g)

140g plain flour

1 tsp baking powder

1 tbsp ground ginger

1 tbsp chopped stem ginger

85g porridge oats

2 large eggs, beaten

For the topping 

25g plain flour

25g porridge oats

2 tsp chopped ginger

Method

1. Grease and line a traybake tin (approx. 17cm x 23cm) and heat the oven to 180C. Gently melt the butter, sugar and syrup in a large saucepan. In the meantime, de-stone the plums and chop them into quarters.

2. Once the butter mixture has fully melted and is smooth, stir through the flour, baking powder, ground and chopped ginger, oats, eggs and a pinch of salt. Pour the batter into the prepared tin, saving back around 2 tbsp in the pan. Scatter the plums over the batter in the tin.

3. Finally, make the topping. Mix the flour and oats into the reserved batter mixture until it resembles a flapjack-like mixture. Crumble this over the tin, followed by the ginger.

4. Bake in the oven for 30 minutes, or until golden and risen. Cool completely in the tin before cutting into squares.