120g caster sugar
8 tbl sp golden syrup
500g rolled oats
200g raspberries
Preheat the oven to gas mark 5. Grease or line a 8in square tin.
Melt together butter, sugar and golden syrup in a saucepan. Warm gently while stirring occasionally until the sugar is melted.
Score the surface where you intend to cut it while it is still warm, then leave to cool in the tin. Cut up when cold.