Fresh from the garden to the kitchen

Scottish tray bakes: easy traybake for walkers, climbers and cyclists

We make Scottish tray bakes relatively frequently. This particular recipe is a good recipe for beginner bakers to attempt and don’t worry if your crumble is lumpy and claggy – ours always is. Not so much a crumble on top as sticky lumps of mixture. It is also possible to use frozen raspberries without making a difference to the resulting bake. However, it is a good idea to allow a few more minutes baking time to make sure that the frozen berries have collapsed down into the purée you need in the middle of the cake.

Raspberry and Pine Nut bars

Raspberry and pine nut bars ready to be cut up for packed lunch or tea cakes

(recipe adapted from Good Food Magazine, January 2004)

Ingredients

200g/8oz plain flour

200g/8oz porridge oats

250g butter, at room temperature

175g/6oz light brown sugar

finely grated zest 1 lemon

100g pine nuts

250g raspberries/blueberries/worcesterberries/blackberries (wild berries have the best flavour)

Scottish tray bake: method

Preheat oven to fan 170oC/190oC conventional/gas 5.

Butter shallow 23cm square tin. Tip flour, oats and butter into mixing bowl and use your fingers to work mixture together into coarse crumbs.

Mix in sugar, lemon zest and 3/4 of pinenuts using your hands and then press mixture well so it forms large sticky clumps.

Drop 2/3 of oat misture into base of tin and spread out but don’t pack too firmly.

Scatter raspberries over the top & sprinkle with remaining mixture then remaining pine nuts.

Press everything down lightly.

Bake for 35 – 40 mins until pale golden. Cut while still warm & leave to cool in the tin before removing. Will keep for 2 – 3 days.

This has been popular on strenuous trips such as the snowhole expedition and the Cairngorm 4000ers.

391kcal per bar