Ingredients
140g light muscovado sugar
3 tbsp golden syrup
140g butter
250g rolled oats
50g raisins
50g walnut pieces, roughly chopped
50g mixed seeds
50g fresh South African plums, stoned and roughly chopped
50g fresh South African nectarines, stoned and roughly chopped

Makes
16

Preparation time
5 minutes

Cooking time
40 minutes



South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa

Method

  1. Heat the oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until melted. Stir the oats, raisins, walnuts and seeds into the pan until coated in the butter
  2. Spoon half the oaty mix into a baking tin (approx. 23 x 23cm). Scatter the plums and nectarines over the top, and then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon
  3. Bake for 35 minutes or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife

Related Recipes

Tipsy-Turvey

Topsy-turvey plum, peach and almond cake

Plum-salad

South african roast plum, sweet potato & quinoa salad

Plum-Stirfry

South african plum & pork stir-fry

Curry-up South African Fruit & Veg Supper with Cauliflower Rice

Toasted Brioche with Orange and Thyme, South African Baked Plums and Whipped Goats Cheese


There are no comments yet