SoupDragon · 09/09/2023 19:59
250g porridge oats (the cheap type, not large ones),
150g Butter,
2 generous tablespoons (75g) Golden Syrup
half a tin condensed milk
baking tin, no bigger than about 18cm x 28cm
Method:
Preheat the oven to 160 degrees c
Line the baking tin 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.
Add the condensed milk and mix. Bring to the boil for about a minute. If I'm honest, I just bung the milk in at step 3.
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 cooling.
I cannot take the credit for this recipe @Magnoliasunrise it belongs to SoupDragon
I do the double quantity , using a whole tin of condensed milk (why not 
) it lasts really well wrapped in baking parchment .
When I add the butter/syrup/milk I do let it simmer for a couple of minutes .
It is soooo nice and very satisfying for a sweet tooth .
I can feel a Rudolph Day Baking Session on the horizon,,,,,,,,,,,