Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce

In this delicious twist on the favourite Cinnamon oatmeal raisin cookie, an oatmeal cookie crust is layered with a tangy buttermilk custard, sweet rum raisin sauce and a crunchy oat crumble. A drizzle of icing sugar and buttermilk glaze completes the classic pairing of milk and cookies.

25 mins Prep Time
25 mins Prep Time
  • Pre-heat the oven to 220°C, 425°F, Gas Mark 7.

  • For the rum raisin sauce place raisins and rum into a blender, cover and blend on high speed until smooth then pass through a sieve into medium saucepan. Cook on medium heat for 10-12 minutes, or until thickened stirring frequently. Set aside.

  • Place 50g (2oz) of the oats in food processor. Pulse to coarsely chop, add flour, sugar and 1 tsp of the Cinnamon, pulse to mix well. Add the cold butter and pulse until mixture resembles coarse crumbs. Add 2 tbs of the buttermilk and pulse to mix well. Reserve 2 tbs of the oat mixture in small bowl, then press remaining oat mixture into bottom of 20cm (8 inch) square greased foil-lined baking pan. Mix reserved oat mixture and remaining oats and spread onto a small baking sheet.

  • Bake crust and oat crumble together in the oven for 8-12 minutes, or until golden brown. Remove crust and oat crumble from oven and reduce oven temperature to 170°F, 325°C, Gas Mark 3. Set aside the oat crumble for serving, then pour Rum Raisin Sauce into prepared crust.

  • Meanwhile, mix sugar and melted butter in large bowl with wire whisk until well blended. Add eggs, mix well. Stir in the remaining buttermilk, (reserving 2 tbs for icing) the remaining ½ tsp Cinnamon and the seeds from the Vanilla Pod. Pour over sauce in crust.

  • Bake for 45-50 minutes, or until custard is set and just golden brown around the edges. Cool completely on wire rack.

  • Just before serving, mix icing sugar and remaining 2 tbs buttermilk, until smooth. Sprinkle top of cooled dessert with oat crumble then drizzle with glaze. Cut into bars to serve.