Plum Gingerbread Traybake

Got too many plums and thinking if you should use them for jam, tarts or even plum brandy? Try this autumny traybake, super easy and all you need are just a handful of pantry staples and 45 min to whip up this drooling treat with a cup of tea.

Makes 20cm square cake tin (9-12 squares)


  • 140g plant butter
  • 100g soft brown sugar
  • 100g maple syrup
  • 6 small plums
  • 120g plain flour
  • 2 tbsp rye flour (optional for nuttier flavour or simply use extra plain flour)
  • 2 tsp baking powder 
  • 1 tbsp ground ginger
  • 2 tsp freshly grated ginger
  • 85g porridge oat 
  • 2 flax eggs (2 tbsp ground flax and 5 tbsp water, rest for 10 min)
  • Salt

For the topping

  • 2 tbsp plain flour
  • 2 tbsp porridge oat
  • 1 tbsp freshly grated ginger
  • Powdered sugar for decoration

Recipe Preparation

Line a 20cm square cake tin with parchment paper. Preheat oven to 180C with fan assist. Melt butter, sugar and syrup together in microwave or in a pan. Meanwhile, stone and quarter the plums.

In a medium mixing bowl, mix together flours, baking powder, a pinch of salt, ground ginger and oats. Add flax eggs and butter syrup, stir until no dry bits remains. 

Pour all but about 2 tbsp of the batter into the lined tin, scatter over plum quarters.

In another bowl, combine freshly grated ginger, oats, flour and the 2 tbsp reserved batter to form a flapjack-like bits. Scatter over the batter. Bake for 30 mins or until golden, let cool completely in the tin. Cut into squares. Sprinkle over powder sugar before serving.

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