Plum & walnut bars

MAKES 16-24 BARS

These are such a wonderful tin-filler.

CRUST

170g butter, at room

temperature

½ cup sugar

1½ cups plain flour

½ tsp sea salt

FILLING

2 tbsp butter

3 cups chopped fresh plums

2 heaped tbsp brown sugar

1 tsp vanilla extract

½ tsp cinnamon

Pinch nutmeg

TOPPING

170g butter

½ cup brown sugar

¾ cups plain flour

¼ cup ground almonds

½ tsp baking soda

1 cup rolled oats

½ cup walnut pieces

1 Preheat oven to 180oC. Grease and line a Swiss roll-type tin that’s 20-30cm in size. Make sure the baking paper comes up the sides.

2 Cream the butter and sugar until light and fluffy. Briefly beat in the flour and salt until a dough forms. Transfer to the lined tin and press into an even layer. Bake for 20 minutes or until golden brown.

3 While the crust bakes, melt the butter in a heavy-based pan and add the remaining filling ingredients. Simmer for 10-15 minutes or until the plums are cooked, some of the liquid evaporates and the mixture becomes a bit jammy. Cool.

4 Make the topping by processing the butter, brown sugar, flour, ground almonds and baking soda until it resembles crumbs. Stir through the oats and walnut pieces.

5 Spread the cooled plum mixture over the cooled crust. Scatter the topping evenly over the filling, pressing it into the fruit layer slightly.

6 Bake for 45-55 minutes or until the top is golden.

7 Cool completely before cutting into long, thin bars, approximately 3cm x 10cm.