This recipe is my own invention and it developed along the way. The cherry and fudge components came from being fed up with seeing the ingredients on my baking shelf, and the oats then got involved because I love oats and thought the cake might benefit from some texture.
I mused whether to make it as a 20cm round cake – and it would’ve worked – but I decided on a traybake as that would give shallower slices and stop the oats becoming claggy. I have mixed advice: wait until it gets completely cool before cutting as it’s very soft and tears otherwise…..on the other hand; if you eat it warm, before the fudge has set, you get divine little sticky pockets of fudgy goo that make a raggedy slice worth it!
As is often the way, things made on the fly are usually the tastiest! This is no exception – the flavours and textures work so well together and it’s a perfect tasty accompaniment to a cup of tea. Which I definitely needed after my earlier frustrations…I take it very personally when a recipe fails…i.e. rude words are spoken.
225g light brown soft sugar
225g self raising flour
100g rolled oats
150g fudge chunks
260g tin of black cherries, chopped into pieces – this was the drained weight, the tin was 425g)
3 tablespoons milk
Fold in the fudge and cherries.