115g unsalted butter
70g muscovado sugar
5 tbsp golden syrup
1 tsp ground ginger
1 tsp cinnamon
180g porridge oats
1. Preheat the oven to 130. Put the butter, sugar, syrup, ginger and cinnamon in a large pan. Stir with a wooden spoon over a low heat until melted. Remove from the heat then stir in the oats until thoroughly combined.
2. Tip the mixture into a greased 20cm square tin. Smooth down. (I use a potato masher to get a even top!) Bake for 25 minutes. Leave to cool, then cut into squares.
Couldn't wait until it had cooled to have some... It's very crumbly and didn't hold it's shape at all after cutting. Maybe I should've baked it longer but it tasted lovely! More to follow today... X Bo