Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75 g butter or margarine
- 50–75 g light brown sugar
- 1 tablespoon golden syrup
- 175 g porridge oats
Directions
Put the butter or margarine, sugar, and golden syrup into a saucepan , and stir over a low heat until the fat and sugar have melted.
Add the porridge oats and blend thoroughly.
Press into a well-greased 18 cm square sandwich tin .
Bake in the centre of a moderate oven at 180°C (350°F / gas mark 4) for 25 minutes or until evenly golden brown.
Cut into rectangles in the tin whilst warm.
Allow to become almost cold in the tin before removing.