I made this with plums because I'd defrosted some of my summer bounty, but any soft juicy fruit will work - soft pears, feijoa, stewed apples, berries etc.

Makes 10 bars



Ingredients:

120g butter

½ cup brown sugar

1 medium egg

1 tablespoon vanilla extract

¾ cups plain flour

1 tsp baking powder

½ cup ground almonds

¾ cup desiccated coconut

1 tsp lemon zest

1 cup chopped plums - fresh or canned black doris



Method:

1. Preheat oven to 170 fan bake. Line a loaf tin.

2. In a medium pot melt the butter. Remove from the heat and add the sugar, stirring to combine. Whisk in the egg and vanilla until smooth. Sift in the flour, baking powder and ground almonds. Add coconut and stir well until combined.

3. Press two thirds of the mixture into the base of the tin. Scatter over plums in an even layer. Top with remaining dough in clumps.

4. Bake for 35 minutes or until golden. Cool in tin then serve either warm or cold with whipped cream.



Make it your own:

Add citrus or cinnamon to the dough in place of vanilla.

Use blackberries and stewed apples instead of plums.

Replace coconut with ½ cup rolled oats.

Make it GF by using GF flour.



LISTEN ABOVE

I made this with plums because I'd defrosted some of my summer bounty, but any soft juicy fruit will work - soft pears, feijoa, stewed apples, berries etc. 
Makes 10 bars 
 
Ingredients: 
120g butter 
½ cup brown sugar 
1 medium egg 
1 tablespoon vanilla extract 
¾ cups plain flour 
1 tsp baking powder 
½ cup ground almonds 
¾ cup desiccated coconut 
1 tsp lemon zest 
1 cup chopped plums - fresh or canned black doris 
 
Method: 
1. Preheat oven to 170 fan bake. Line a loaf tin. 
2. In a medium pot melt the butter. Remove from the heat and add the sugar, stirring to combine. Whisk in the egg and vanilla until smooth. Sift in the flour, baking powder and ground almonds. Add coconut and stir well until combined. 
3. Press two thirds of the mixture into the base of the tin. Scatter over plums in an even layer. Top with remaining dough in clumps. 
4. Bake for 35 minutes or until golden. Cool in tin then serve either warm or cold with whipped cream. 
 
Make it your own: 
Add citrus or cinnamon to the dough in place of vanilla. 
Use blackberries and stewed apples instead of plums. 
Replace coconut with ½ cup rolled oats. 
Make it GF by using GF flour. 
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Plum and Coconut bars

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/67a3afb7-f851-4707-ad46-b188016e7c4b/transcript