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Ingredients
450g (1lb) rolled oatmeal (porridge oats)
350g (12oz) butter
1 tablespoon golden syrup
1 teaspoon pure vanilla extract
175g (6oz) caster sugar
Method
Swiss roll tin, 25.5cm (10 inch) x 38cm (15 inches) lined with a strip of parchment with overhang at each end
Melt the butter, add the golden syrup and pure vanilla extract, stir in the sugar and oatmeal and mix well.
Spread into a large Swiss roll tin and bake in a preheated moderate oven (on low shelf), 180°C/350°F/Gas Mark 4, until golden and slightly caramelised - about 30 minutes. Cut into squares while still warm.
Note: Make half the recipe if a 23cm (9 inch) x 33cm (13 inch) Swiss roll thin is used.
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