6 oz demorara sugar
2 heaped tablespoons of golden syrup
12 oz rolled oats (porridge oats)
Method
Melt slowly the margarine, sugar and syrup in a pan.
Remove from the heat and then stir in the rolled oats.
Line a swiss roll tin with greaseproof paper.
Press the mixture into the tin.
Bake for 20-25 minutes until golden at 180°c
Leave to cool in tin but mark into pieces.
(If you want to half these quantities use a 7” square tin)
- Just like school pudding!!!
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