Instruction

• Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin
• Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat
• The aim is to dissolve all the ingredients so that they are smooth, but to not lose any volume through boiling so be careful not to overheat
• Add the oats and stir well until evenly coated
• Stir through the leftover Christmas pudding and tip into the prepared tin
• Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown
• Whilst still warm in the tin, score into 12 squares
• Allow to cool completely before cutting along the scores
• Keeps for 5 days in an air tight tin or freeze for up to 1 month