Oaty Plum Gingerbread Slice

The post New Year tidy hit our house this week, which meant I rediscovered the 2014 Calendar from a BBC Good Food Magazine. What better than a nice warm spiced treat as a reward after taking down the Christmas tree? This was very popular and even warranted a thank you cuddle from Mini Monster. Didn't last very long though...

For Cake 

140g Dairy and Soya Free Spread

80g Dark Soft Brown Sugar

80g Golden Syrup

140g Wheat Free Plain Flour (or plain flour if don't need wheat free)

85g Rolled Oats (not Jumbo)

1 1/2 tsp Baking Powder

1tsp Ground Ginger

2tsp Egg Replacer

100mls Milk Substitute

1 heaped tsp Grated Stem Ginger

250g Plums (6 small 2-3 big)

For Topping

25g Wheat Free Plain Flour

25g Rolled Oats (not Jumbo)

2 Heaped tsp Grated or Chopped Stem Ginger

Grease and line a 17x23cm cake tin (Small tray bake size).

Cut plums into 2cm cubes and set aside.

Melt sugar, syrup and dairy/soya free spread in a pan or microwave.

Add the milk substitute.

Put flour, baking powder, egg replacer, ginger and oats in a bowl and stir to combine.

Add the liquid and beat until smooth.

In another bowl, add the topping ingredients and 2 tbsp of the cake batter and mix so it looks like crumbled flapjack.

Pour cake batter into prepared tin.

Top with plums and sprinkle over topping.

Bake at 180ºC for 30 mins.

Cool in tin and cut into 12 squares.

Lovely warm (try topped with suitable custard, cream, ice cream or yogurt), or cold (great packed lunch treat).