Oatmeal pie with warm berry sauce and clotted cream

Ingredients:

• 1 cup rolled oats (not quick-cooking)
• 1.5 cups of boiling water
• 1.5 cups premium wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 tsp. grated nutmeg
• 1/4 teaspoon salt
• 110 g softened butter
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs category CO
• 1 tsp vanilla extract
• Berry jam (see recipe below)
• Creamy varenets for serving

For berry jam:

• 1 cup fresh blueberries
• 1 cup fresh blueberries
• 2 cups fresh raspberries
• 2 tsp cornstarch
• 1.5 cups, plus 2 teaspoons fresh orange juice
• 3 tablespoons of honey
• 1 split vanilla bean

Preparation:

1. Preheat oven to 180°C. Grease a 23cm diameter baking pan with butter and dust with flour.
   
   Place the oatmeal in a bowl, pour boiling water over it, and let it sit for 30 minutes. Strain well.
2. Sift flour onto parchment paper, then add baking soda, cinnamon, nutmeg, and salt. Place the butter and sugar in the bowl of a stand mixer fitted with a shortcrust pastry attachment and beat until light and fluffy.
   
   Add the eggs one at a time and beat until smooth. Add the cooked oats and mix. Add the dry ingredients and mix well.
3. Spread the batter evenly into the prepared pan and bake in the oven for about 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.
   
   Place the pan on a wire rack and let cool for 40 minutes. This pie is best served warm. Serve with warm berry sauce and a generous dollop of creamy varenets.
4. Berry sauce: Dissolve cornstarch in 2 teaspoons of orange juice. Combine 1.5 cups of orange juice, honey, and vanilla bean in a medium saucepan. Bring to a boil over high heat. Cook for 2 minutes, until the honey is completely dissolved. Add the blueberries and huckleberries and cook for 2 minutes.
   
   Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and stir in the raspberries. Discard the vanilla bean. Serve warm. Makes 6-8 servings.