- 250g self-raising flour
- 25g oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 280g soft brown sugar
- 200g cold butter, cut into pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g desiccated coconut
- 2 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 350g frozen or fresh blackberry
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.
Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.