About the bake
This exotic fruit traybake recipe contains a flavoursome combination of coconut, papaya and pineapple and would be perfect for breakfast on the go or a mid-morning snack. Created by Eric Lanlard this recipe features in his book 'Home Bake'.
Method
Step 1:
Preheat the oven to 180ºC (160ºC fan, 350ºF, gas mark 4). Grease a 24 x 20cm (9½ x
8in) baking tin with extra butter and line the base and sides with baking paper.Step 2:
Gently melt the butter, sugar and golden syrup in a saucepan being careful not to let it boil.
Step 3:
Stir in the porridge oats, chopped exotic fruits and salt, and mix thoroughly. Press the mixture firmly with the back of a metal spoon into the prepared baking tin.
Step 4:
Bake in the preheated oven for 25 minutes or until golden brown.
Step 5:
Remove from the oven and leave for a few minutes before marking into slices.
Step 6:
Allow to cool a little longer, about 15 minutes, and then, using the edges of the greaseproof, lift the tray bake from the tin and place on a wire rack on the paper. Leave to cool before cutting.
Ingredients
- 150g Butter (unsalted) (plus extra for greasing)
- 75g Unrefined dark muscovado sugar
- 75g Golden syrup
- 225g Porridge oats
- 75g Dried exotic fruit (coconut, papaya, pineapple)
- 1 pinch Salt
Recipe Reviews
How long do you bake it for?
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Hi Susanne,
Thank you for bringing this to our attention. It's quite a crucial step so we're not sure how we missed it out! We have updated the recipe now to include that it must be baked for around 25 minutes or until golden brown.
Happy Baking,
The Baking Mad Team
Ingredients
- 150g Butter (unsalted) (plus extra for greasing)
- 75g Unrefined dark muscovado sugar
- 75g Golden syrup
- 225g Porridge oats
- 75g Dried exotic fruit (coconut, papaya, pineapple)
- 1 pinch Salt