Plum and walnut bars

These plum and walnut bars are such a wonderful tin-filler. Try for a moreish morning or afternoon tea snack - the combination of jammy plum filling and crispy topping is to die for!
Plum and walnut bars
1H 45M




1.Preheat oven to 180°C. 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.

These bars keep well in the freezer for 3-4 weeks, so are a great standby.


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