Step 1

Line a 20x20cm tin and preheat the oven to 170ºC (fan, 190ºC non fan)

Step 2

Melt 250g unsalted butter, 150g light brown sugar and 2 tbsp golden syrup in a pan over a medium heat. Stir regularly

Step 3

Add 350g porridge oats to the pan with the melted butter and stir until they are completely coated in the butter mixture

Step 4

Tip half of the oats into the lined tin and spread them in an even layer

Step 5

Add 180g mincemeat on top of the layer of oats and spread evenly

Step 6

Add the rest of the oats on top and spread evenly. Bake in the oven for 35-40 minutes

Step 7

Leave to cool in the tin for 30 minutes before removing from the tin and leaving to cool completely on a wire rack. Cut into squares