Servings: 8

125g butter 125g butter
125g Demerara sugar 125g Demerara sugar
5tbsp golden syrup 5tbsp golden syrup
225g Scott’s porage pats 225g Scott’s porage pats
1tsp ground ginger 1tsp ground ginger

Preheat oven to 190
Grease a 20cm sandwich tin
Melt butter in a large pan and stir in the sugar and syrup.
Add the Scott’s porage oats and ground ginger and mix well.
Using the back of a metal sooon press the mixture evenly over the base of the tin and smooth over.
Bake for 20 minutes.
Cool for 15 minutes in the tin then score into 8 wedges.
Cool completely, turn out and break into wedges.