The weather was not great over the weekend with thunderous rain that just covered the country – so like lots of others I chose to stay indoors and do a little baking!
Now I have to say straight up that this recipe is a little naughty 🙂 it is not on any diet plan so don’t kid yourself with the oats and think that will excuse you from indulging….if you have enough self-control to have just one piece at a time, then go ahead and bake away!
- 1 cup flour
- 1/2 cup each: self-raising flour, desiccated coconut
- 1 1/2 cups rolled oats
- 1 egg, lightly beaten
- 150g butter, melted
- 100g butter, melted
- 395g can sweetened condensed milk
- 2 tbsp golden syrup
- 1/2 tsp vanilla paste
Preheat the oven to 180°c. Line a 30cm x 20cm slice pan with baking paper.
Base: combine the dry ingredients in a bowl. Add the egg and butter and mix together to combine well. Press three-quarters of the mixture into the line slice pan.
Combine the filling ingredients in a pot and stir over a low heat until the mixture is thick. Pour the mixture evenly over the base and then sprinkle with the remaining base mixture as a topping.
Bake in the preheated oven for abut 30-35 minutes, or until the top is golden brown.
*Note that it may still be a bit wobbly in the middle but it will set as it cools.
This will satisfy even the sweetest tooth and for me I am happy for just one slice with my cup of tea. The ‘chief tester’ however…..mmmm we’ll see when I get home from work what damage has been done to the cake tin!
Happy baking xx