Christmas Oatmeal Cake
A crispy and sweet oatmeal cake with festive notes of orange and Christmas pudding. The perfect treat to serve with tea during the holiday season.
Ingredients
- 250 g butter
- 225 g brown sugar
- 150 g golden syrup
- 1 pcs orange
- 500 g rolled oats
- 250 g Christmas pudding
Instructions
- Preheat the oven to 180°C (160°C in fan mode). Grease a 25 × 20 cm baking tin and line it with parchment paper. In a large saucepan over medium heat, melt the butter with the sugar, syrup, and orange zest, stirring constantly. Heat until all ingredients are completely dissolved into a smooth consistency, but do not allow the mixture to boil to prevent any liquid from evaporating.
- Remove the saucepan from the heat, add the rolled oats and stir thoroughly until they are evenly coated with the syrup mixture. Fold in the Christmas pudding and transfer the mixture to the prepared tin. Level the top with a spatula or spoon and place in the oven for 40 minutes until the edges are lightly golden.
- While the cake is still hot in the tin, use a sharp knife to cut it into 12 square pieces, but do not remove them. Allow the cake to cool completely in the tin, then break apart along the cut lines.
- The finished cake keeps in an airtight container for up to 5 days at room temperature or up to 1 month in the freezer.