A soft, hearty traybake layered with Folláin jam for depth and just enough sweetness to keep it lunchbox-friendly.Ingredients:100g Folláin Rhubarb & Ginger Jam150g porridge oats50g plain flour50g soft brown sugar1 tsp ground ginger½ tsp baking powder75ml oil(or melted butter)1 egg2 tbsp milk1 ripe pear, diced (no need to peel)Method:Preheat oven to 170°C (fan). Line a small rectangular tin (approx. 20x15cm).In a large bowl, mix oats, flour, sugar, ginger, and baking powder.In another bowl, whisk egg, oil, and milk. Combine wet and dry ingredients, then fold in diced pear.Spread half the mixture into the tin.Dot the Folláin Rhubarb and Ginger Jam across the surface, then top with the remaining batter.Bake for 25–30 minutes until golden and firm. Cool before slicing into bars.Source: Folláin
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Batchelors Baked Beans 420g (14.8oz)
