- 200g porridge or jumbo oats
- 120g unsalted butter, melted and cooled
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 orange, zested and juiced
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g dark chocolate, roughly chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 80g brown sugar
- 100ml golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it’s all combined, then add three quarters of the chopped chocolate.
Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.