I was given this wonderful recipe by SoupDragon on mumsnet
I am seriously considering making some more this evening with the half tin of condensed milk that was left over. DD1 (3.11) has already decided that when we make them next week we will put cherries in them, then the week after seeds & after that nuts. (I am liking the way she is planning ahead!)
- 250g porridge oats (small cheap ones are fine)
- 150g organic unsalted Butter
- 2 generous tbsp Golden Syrup
- half a tin condensed milk
- Preheat the oven to 160C
- Line the baking tray (no bigger than about 18cm x 28cm) with baking parchment.
- Melt the butter in a large saucepan over a medium heat and add the syrup. Keep gently heating and stirring until all is melted and mixed. If it starts to boil take it off the heat!
- Add the condensed milk and mix. Bring to the boil for about a minute.
- Remove from the heat and gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don’t add so many oats that the mixture becomes dry.
- Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Don’t squash the mixture in, just spread it evenly.
- Bake in the oven for about 15mins. You should take them out when they just start to go brown round the edges, don’t leave longer than this. If they’re still squidgy in the middle that’s fine, they set on cooking.