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!

Ingredients:

Base

• 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

Filling

• 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