Ingredients
- 50g mixed dried fruit (a mixture of raisins, sultanas and apricots is nice)
- 50g mixed seed
- 140g oats
- 25g multi-grain hoop cereal
- 100g butter
- 100g light muscovado sugar
- 100g golden syrup
Method
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Grease and line a 20cm square cake tin with baking parchment.
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Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.
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Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.
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Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.
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Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!