Main Ingredients:

2 oranges, juice and finely grated zest (no pith)
100g/3½oz raisins
juice of half a lemon
200g/7oz unsalted butter
100g/3½oz golden syrup
100g/3½oz soft brown sugar
30ml/2tbsp rum
250g/9oz jumbo oats
100g/3½oz plain flour
100g/3½oz pine nuts, toasted

Cooking Preparation of the Recipe:

Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice.

In another, larger pan, place the butter, golden syrup, orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.

Mix together the oats, flour and toasted pine nuts in large mixing basin. Pour in the melted butter mixture and the raisins, along with any juice left in the pan. Mix everything very thoroughly, being careful to incorporate all the dry ingredients from the bottom and edges of the mixing bowl.

When thoroughly mixed, spread the mixture out in a greased, lined tin, and bake in a moderate oven 160C/325F/Gas 3 for 25-30 minutes, until golden brown. Cut into squares with a knife while still warm and soft, then leave to cool and set.

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