125g salted butter

50g muscovado  sugar

1 tbsp golden syrup

50g crystallised ginger

50g chopped apricots

Melt the butter in a large pan. Put a tablespoon in a mug of boiling water to heat. Preheat the oven to 180C. Add the sugar and stir until golden brown and caramel-like. Stir in a tablespoon of golden syrup using the heated spoon. Add the oats, ginger and apricot and stir well. Cook for 15 minutes in the oven or until lightly browned on top.