Oatmeal and Raisin Cookie Cake

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Prep time: 15 Mins
Baking time: 40-45 Mins
175g Unsalted Butter (Softened)
165g Light Muscovado Sugar
50g Caster Sugar
1 Large Egg
2tsp Vanilla Extract
2tsp Cinnamon
225g Plain Flour
1.5tsp Baking Powder
135g Jumbo Oats
200g Fat Plump Raisins

To the kitchen! Preheat the oven to 180C/350F/Gas 4, grease a 20cm springform baking tin and line the base with baking paper. In a large bowl cream together the butter and the sugars, then beat in the egg along with the vanilla extract. Add the cinnamon, then sift in the plain flour and baking powder. Finally scatter in the oats, followed by the raisins and mix to a sticky dough. You can toil with a wooden spoon if you prefer, but I find by far the best way to mix the dough is to get your hand in there. Evenly press the dough into your prepared tin (again your hand is the optimal tool for this task), then bake in the centre of the oven for 40-45 minutes, until golden brown on top and just firm to the touch. When you are happy the cookie cake is baked remove from the oven, leave in the tin for 30 minutes, then carefully remove and leave to cool completely on a wire rack. And there you are, you are all done. Now how easy was that?