I thought we’d share a favourite recipe- adapted here to celebrate our glorious glut of autumn fruiting raspberries. Taken from the excellent Top Bananas cookbook by @mumsnet -which I recommend wholly.
They’re gooey and fruity and delicious part-cake, part-flapjacks. They are also extremely easy to make so small hands can manage it with minimal supervision.
Makes 9-10 slices
Grease a 20cm square tray-bake or small roasting tin and line the base with greaseproof paper.
200g unsalted butter + more to butter the tin
200g soft brown sugar
140g self-raising flour
170g porridge oats
3tsp ground cinnamon
Raspberries (about 30)
Preheat your oven to 190 *C/fan 170*C/gas mark 5
Place the butter and sugar in a large saucepan over a low heat and stir until the butter melts. Remove from the heat and stir in the flour, oats and cinnamon. Mix well. Spoon half the mixture into the tin and sprinkle the raspberries on top. Cover them with the remaining mixture. Bake in the oven for 25 to 30 minutes.
Once they are cooked, let the cakejacks cool in the tin slightly. Cut them into fingers or squares and then leave them to cool and harden in the tin.