This year’s raspberry harvest was plentiful, and we have a bit of a frozen raspberry mountain going on. Not necessarily a bad thing, but new ways to eat raspberries are being sought, and this one has proved popular with my family. I tried a few different versions, all based on my standard recipe, as they are a bit on the soft side – due to the raspberry juice, but my attempts to make them firmer weren’t as good, so I’ve decided to accept them as they are, with their softer texture.
Excellent cycling fuel, by the way.
100g/ 4oz demerara sugar
100g/ 4oz butter
100g/ 4oz golden syrup
250g/ 10oz oats
85g/ 3oz raspberries, frozen
1 lined 22cm/9″ square tin
Preheat the oven to 180C/160C fan.
Put the sugar butter and syrup in a saucepan and heat gently until all the sugar has dissolved. When it is ready, pour onto the oats and mix thoroughly. Stir in the raspberries and quickly pile the mixture into the tin and press down. Bake in the oven for 20-30 minutes, until golden brown on the top.
Allow to cool before removing from the tin and cutting into squares.