Step 1

Preheat the oven to 350°f / 180°c. Grease a 9" x 9" (23cm square) tin, and line with two pieces of parchment paper, so that there is paper sticking out of the tin on all sides, forming a 'sling'.

Step 2

In a large bowl, sift together the flour, baking powder, salt and ground ginger. Add the brown sugar and rolled oats, and mix well to combine.

Step 3

In a small pot, melt together the butter, golden syrup and vanilla. Add to the dry ingredients, and mix well. Press the mixture into the tin. Bake for 25-30 minutes, until lightly golden on the edges. Five minutes before the base is done, prepare the topping.

Step 4

For the topping, add all of the ingredients to a medium pot in the order listed. Heat over low heat, stirring constantly, until smooth. Pour over the hot base, and smooth out if needed. If you are adding toppings such as ginger, add them just after smoothing the base.

Step 5

Leave to set at room temperature until set. Slice into pieces with a hot knife.

Step 6

Store in an airtight container. Can be kept in the fridge, but bring to room temperature before eating. Stores in the fridge for up to two weeks.