Ingredients Jump to Instructions ↓

  1. 350ml boiling water

  2. 80g porridge oats

  3. 200g plain flour

  4. 1 teaspoon bicarbonate of soda

  5. 2 teaspoons ground cinnamon

  6. 2 teaspoons ground nutmeg

  7. 1/2 teaspoon ground cloves

  8. 110g unsalted butter

  9. 220g dark brown soft sugar

  10. 200g caster sugar

  11. 2 eggs

  12. 1 teaspoon vanilla extract

  13. 45g butter

  14. 165g dark brown soft sugar

  15. 1 egg

  16. 3 tablespoons milk

  17. 55g desiccated coconut

  18. 55g chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square tin. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, bicarb, cinnamon, nutmeg and cloves. Set aside.

  2. In a large bowl, cream together 110g butter, 220g dark brown soft sugar and 200g caster sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour cake mixture into prepared tin.

  3. Bake in the preheated oven for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. While cake is baking prepare topping.

  4. In a medium bowl, cream 45g butter and 165g dark brown soft sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.


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