Recipe for Oatibakes?

rosie383

I was at a picnic recently and someone had brought some of those Mr Kiplings Oatibakes (I think that's what they were called!!!)
They are like a sponge finger with oats in and jam in the middle. They were absolutely delicious and seem like they would be fairly easy to bake.
Does anyone think it would be possible to make a normal sponge mix and add a handful of oats?

rosie383

Hi all. Just bumping this thread that I started last year and never got a response on.
I made a ginger parkin a few days ago and I have to say, apart from the flavour, the texture was exactly like oatibakes!!!!! Extremely yummy!
I think the oatibakes had apricot jam in the middle, so I was thinking of doing it again, and cutting it through the middle and spreading in some jam once baked. Or maybe, heating up some jam to make it runny, and putting a layer of mixture, then jam in middle and more mix on top to see how that would be.
The recipe was from my Trexx recipe book, but I just used stork.

Lancashire Parkin

100g marg
100g light muscovado sugar ( I just used granulated)
100g golden syrup
1 egg
4 tbsp milk
100g sr flour
1/4 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon ( I didn't use this)
100g fine oatmeal (I just used smartprice oats whizzed in the FP)

Oven gas mark 3/ 170
Grease and base line a 7"/18cm square tin.
Melt marg, sugar and syrup in pan and allow to cool for a few mins.
Beat egg and milk together.
Sift flour, salt, spices and stir in oats. Make a well in the centre and stir in the melted mixture and the egg and milk. Mix till well combined.
Pour into tin and bake for 50-55 mins. Cool, turn out and store for 2-3 days.

I used some that day as I had a visitor and it was delicious, but it has gone a bit more sticky with sitting for a couple of days.
It is soft, but has a slight crunchiness to the cake, due to the oats I suppose, but the texture is exactly like that of oatibakes.
Hope someone enjoys this recipe. When the treat tins are empty, I will be making it.

[Deleted User]

I wonder how many calories are in these as I would like to make some but am watching the calorie countIf they are too nice I maybe tempted to woof the loyt down,but on the other hand I have four permanantly empty grandsons that will devour alomost anything in the cake line

ALIBOBSY

I have put fillings in the middle of muffins by adding half the cake mix then a spoon of "filling" then top with cake mix to normal level. Then bake.

Not sure how this would work on a bigger scale though. Would the extra cooking time mean the jam would just got into the mix rather than stay in the middle?

You could do the cake in a tray bake style, cut into squares/bars and using a piping bag "inject" filling into each bar.

ali x

rosie383

The cake is fairly firm, so TBH, I think I would bake it, them slice it through the middle and spread the jam on. I have tried to put jam in fairy cakes the other day, by putting some mix, then jam, then mix on top, and the jam just sunk to the bottom.
On the other hand, I make a thing called croquette, where the pastry-type dough is put on the bottom of the tray, jam on top, then the rest of the dough grated on top. The jam stays perfectly in the middle. Will have to post the recipe on here later if wanted, as it is one of those things which goes so far for the amount of ingredients used.