Oaty plum gingerbread slice

Oaty plum gingerbread slice

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(13 ratings)

Prep: 20 mins Cook: 30 mins


Makes 12 squares
A rustic traybake for any time of day. Try a square at coffee break, or with a jug of steaming custard after dinner.

Nutrition and extra info

Nutrition: per square

  • kcal248
  • fat11g
  • saturates6g
  • carbs33g
  • sugars18g
  • fibre2g
  • protein4g
  • salt0.1g
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  • 140g unsalted butter, plus extra for greasing
  • 100g dark soft brown sugar
  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 6 small plums (about 250g prepared weight)



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 140g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp ground ginger
  • 1 heaped tbsp chopped stem ginger
  • 85g porridge oat (not jumbo)
  • 2 large eggs, beaten, at room temperature

For the topping

  • 25g plain flour
  • 25g porridge oat
  • 2 heaped tsp chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…


  1. Grease a 17 x 23cm cake tin and line with parchment. Heat oven to 180C/160C fan/gas 4. Melt the butter, sugar and syrup together in a large pan. While you wait, stone and quarter the plums.

  2. When the pan ingredients are smooth, stir in the flour, baking powder, ¼ tsp salt, the gingers, oats and eggs, then beat until even. Pour all but about 2 tbsp of the batter into the prepared tin, then scatter the batter with the plums.

  3. For the topping, work the extra flour and oats into the reserved 2 tbsp of batter to make a flapjack-like dough. Crumble this over the tin and scatter with the chopped ginger. Bake for 30 mins or until golden and risen, then cool completely in the tin. Cut into squares.

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Comments, questions and tips

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Mark Eneas's picture
Mark Eneas
10th Mar, 2020
I have made this using a jar of plums which were great, and I liked the two types of ginger. Agree that the crispy topping made it difficult to cut neatly
30th Sep, 2016
Like other readers I think the plums were too big so cut them into 8ths. The ginger flavour is good and I'm a fan of stem ginger which also adds another texture. I found it difficult to cut the cake into neat slices as the plums are not completely soft (maybe riper plums would have been better) and the crumble topping makes this hard too. Might work better as a warm pudding with Greek yoghurt or creme fraiche as an accompaniment.
14th Sep, 2016
After reading the reviews (saying the ginger flavour was too overpowering), I left out the stem ginger and just added the ground ginger. Feedback was completely positive! I will say that I found it difficult to tell when it was cooked, even after the 'skewer' test, it didn't look done. I baked it a bit longer and hoped for the best. I'll also add that I'm not sure how you're supposed to 'crumble the dough' in the last step, it's very sticky and I just ended up spreading small lumps over the cake. Worked fine though!
6th Oct, 2015
Has any one made this with self raising flour, I can't see why you need plain and baking powder?
14th Sep, 2016
I guess you could try, but as someone who lives in a country where you can't find self-raising flour, this works fine.
7th Oct, 2014
Quite excellent. I love the ginger flavour that comes from the stem ginger and it's not too sweet. Next time I will cut the plums into eighths ( the recipe does say small plums and may be mine were not) as the cake sort of collapses around them. It's quick as you just melt the butter and add everything else and the topping is quick too ( keep it crumbly, not too much liquid). Stoning the plums is the only bit that takes any time.
7th Sep, 2014
This was fantastic. Made it with ripe plums and probably a bit more ginger than the recipe stated, and it was incredibly tasty.
30th Aug, 2014
This was yum! Gone within 2 days between 3 people :).
27th Aug, 2014
I made it almost as the recipe said, and really liked it. (I have had three slices already.) My difference is that I used a slightly bigger square tin instead of a rectangular one. I baked it for 30 minutes. I also went with stemmed ginger for the topping instead of just ginger. I also chopped up the plums instead of quartering them. The ginger is rather dominant, however I love ginger.
16th Dec, 2013
This slice isn't very nice, made it without any adjustments. the ginger taste is too strong and the plums are too big. Would never bother making it again, this recipe needs serious adjustments, it's a flapjack with el dente plums thrown on top. The irony, I like flapjacks, ginger and plums but not like this.
6th Oct, 2015
Can I use self raising flour?
21st Sep, 2014
Hi there, I would love to have a try at this recipe but I live in Italy and here you can't find Golden Syrup... is there any suggestions on a substitute for it? Thanks!.
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