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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 180 C / Gas 4. Grease a 20cm (8 in) cake tin and line with baking parchment.
In a saucepan over a medium heat, melt the butter together with the sugar and golden syrup, stirring constantly. Add the oats (and fruit) to the butter mix and stir well so all oats are covered. Transfer the mixture to the prepared tin and press down lightly with the back of a spoon to compact.
Bake in the preheated oven for 15 to 20 minutes until golden on top. Remove from the oven, mark into squares and allow to cool completely in the tin before slicing and serving.
Ideally, it is best to use 50:50 caster and muscovado sugar but if I don't have any muscovado I tend to add half a teaspoon of black treacle to add flavour instead.
I love this recipe,I altered it slightly to all soft brown sugar and substituted about 80/100g off oats for a mix of linseed,chopped nuts and seeds it's so sticky even my two young boys will eat it. - 11 Jan 2016