- 1 1/2 blocks butter (375g)
- 8 cups Scottish porridge oats
- 2 tsp vanilla essence
- 1/2 cup broken or whole hazel nuts
- 1/2 cups raisins
- 1 3/4 cup sugar
- 1 1/2 cup golden syrup
- Grease a large baking tray and cover with a thin layer of semolina to prevent sticking or cover the surface of the baking tray with grease proof paper.