Ingredients
- 3/4 cup self-raising flour
- 3/4 cup plain flour
- 1 cup desiccated coconut
- 150g unsalted butter
- 3/4 cup soft brown sugar
- 400g mixed pear and blackberry compote
- 1 tablespoon grated fresh ginger
- 1/3 cup rolled oats
- 1/4 cup currants (optional)
- 1/4 teaspoon ground cinnamon
Method
Preheat oven to 180ºC. Line 27cm tin. Sift flours and add coconut. Combine butter and sugar in a pan and stir over low heat until dissolved. Stir into flour mix to combine. Reserve 1 cup of this mix and press the rest into the tin. Bake uncovered for 10 minutes then allow to cool. Gently simmer pear and blackberries in a sugar syrup to make compote, then mix in grated ginger and spread on to base. Combine reserved base mix with oats and currants and sprinkle over the fruit. Dust with cinnamon. Bake for 30 minutes until top is golden. Serve warm or cold with icecream or double cream.
Leave a Reply
You must be logged in to post a comment.
