Sticky Fruit Flapjacks
Pre heat the oven to 180°C
350g porridge oats
50g demerara sugar, plus extra for sprinkling
3 tablespoons golden syrup
2 tablespoons plump raisins
Melt the butter in a large saucepan, taking care not to overheat it. Tip in the oats and sugar and stir well. Add the golden syrup and raisins and stir until well combined. The mixture should be fairly moist and quite loose. Spoon mixture into a greased tray bake tin and flatten the surface so that it is even and smooth. Try to push down the raisins, so they don’t burn. Sprinkle with a little sugar and pop in the oven for 40 minutes, till golden and lightly browned. Remove from the oven while it’s still a little soft in the centre, as it will begin to harden as it cools.
Allow to cool for five minutes, then cut into squares in the tin. Leave till completely cool, then remove the squares with a palette knife and keep in an airtight container.