• 3 tbsp pumpkin seeds
  • 175g butter
  • 100g light muscovado sugar
  • ½ tsp ground ginger
  • 3 tbsp black treacle
  • 100g dried ready-to eat apricots, chopped
  • 250g porridge oats
  • 2 balls stem ginger, chopped


  1. 1

    Preheat the oven to 180°C/gas mark 4. Tip the pumpkin seeds into a small baking tray and toast in the oven for 6-8 minutes, then set aside to cool.

  2. 2

    Melt the butter, sugar, ground ginger and treacle in a large pan, stirring until melted. Take the pan off the heat.

  3. 3

    Tip the apricots, oats, stem ginger, 2 tbsp pumpkin seeds and a pinch of salt into the pan and stir to mix.

  4. 4

    Transfer the mixture to a 20cm x 20cm shallow loose-bottomed tin. Top with the remaining pumpkin seeds and bake for 30 minutes. Cut into squares while warm, then leave to cool in the tin before serving.

Nutritional Details

Each serving provides
  • Energy 553kj 132kcal 7%
  • Fat 7.4g 11%
  • Saturates 3.7g 19%
  • Sugars 7.4g 8%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2127kj/508kcal

Each serving provides

13.9g carbohydrate 1.1g fibre 2.0g protein

Also in these Scrapbooks

Back to top