Happy Baking!
RECIPE:
8oz/225g porridge oats
4oz/110g butter
3 dessertspoons golden syrup
5oz/150g brown sugar
½ teaspoon mixed spice
4oz/110g chopped nuts (walnuts, almonds, cashews etc)
3oz/75g sultanas (soaked in orange juice)
2 tablespoons mixed seeds (sunflower, poppy, sesame)
4oz/110g dried apricots
1 tablespoon Dessicated coconut
3oz/75g dried prunes
4oz/110g dried mixed peel
Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line a swiss roll tray with baking parchment (11 x 7inches)
Place the butter and golden syrup into a saucepan and bring to a gentle simmer stirring continuously.
When the butter has melted add in the sugar and continue to stir until the mixture comes to a boil and allow to boil for 2-3 minutes until a thick caramel style sauce has been achieved.
Chop the apricots and prunes into small pieces and place them in a large bowl with the porridge oats. Add the mixed spice, chopped nuts, sultanas, coconut, seeds and mixed dried fruits to the bowl. Stir well to make sure they are evenly distributed.
Pour in the caramel mixture and continue to mix well.
Press the mixture tightly into the lined baking tray and pop into the oven for approximately 15-20 minutes until the edges just begin to turn golden brown.
Remove from the oven and allow to cool down before cutting it, with a sharp knife, into bars.
Store in an airtight container.
Additional Notes:• You can vary the fillings to best suit yourself, sometimes i add in dates, cherries, raisins etc.
• Also the fruity bars look quite attractive if half dipped in melted white chocolate.