8 ozs stork margarine
4 ozs demerera sugar
4 tablespoons of golden syrup
10 ozs porridge oats
2 ozs plain flour
Regulate your oven to Gas Mark 4
Melt the margarine, sugar and golden syrup over a low light until melted and combined. It will look sticky, bubbly and golden - this might take a few minutes but is better done slowly so that all the ingredients combine.
Take off the heat and add the porridge oats and plain flour and mix well.
Turn into a greased baking tin with 1" sides and press into all corners with a palette knife - I use a tin roughly 10 x 6 inches in size.
Place in the oven and bake for approximately 35-40 minutes until golden brown as you see in the pictures.
Remove from the oven and leave to cool slightly before cutting into 16 pieces - don't remove from the tin until completely cooled. You can decorate if you want by dripping melted chocolate over the top but in our house it goes down well either on its own or with homemade custard.