Ingredients
- 2 eating apples (unpeeled), cored, cut into quarters and roughly chopped
- 150g (5oz) butter, softened, plus extra for greasing
- 150g (5oz) light soft brown sugar
- 50g (2oz) porridge oats
- 2 eggs
- 200g (7oz) self-raising flour
- 50g (2oz) pecans, plus 12 to decorate
Method
- Preheat the oven to 180°C (350°F). Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment.
- Place the prepared apples in a food processor and pulse a few times until they’re in small pieces.
- Add the butter and sugar and cream together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed.
- Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.
- When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.
Non-food processor method
- Chop the apple into small chunks. Set aside.
- In a mixing bowl, cream the butter and sugar together, add the oats and self raising flour and apples and thoroughly mix everything together.
- Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.
- When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.