Bakewell Oaty slice

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.

I am taking part in Tea Time Treats hosted this month by Lavender and Lovage , who's theme this month is Flapjacks, oats and traybakes.