Apple, apricot and sultana squares

• 100g butter
• 4 tablespoons golden syrup
• 250g porridge oats
• 1 apple, cored and chopped into small chunks
• 50g dried apricots, chopped
• 50g sultanas or raisins (or a mixture)
• half a teapsoon ground mixed spice (optional)
• 1 egg, beaten

1. Preheat the oven to 180C .Grease a 23cm shallow square cake tin with a little butter, then line the base with baking paper.

2. Melt the remaining butter in a large saucepan with the golden syrup. Take care that the mixture doesn't get too hot.

3. Remove the pan from the heat and add the porridge oats, apple, apricots, sultanas (or raisins) and mixed spice (if using). Stir well.

4. Add the beaten egg and mix well again.

5. Tip the mixture into the prepared tin and level the surface. Bake for 20 to 25 minutes until firm.

6. Cool in the tin for about 20 minutes, then cut into 16 squares.

   Information:

   Store in an airtight container for up to a week, or freeze for up to 3 months.

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