• 24servings
  • 55minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300ml boiling water

  2. 80g porridge oats

  3. 110g butter

  4. 175g dark brown soft sugar

  5. 150g caster sugar

  6. 2 eggs

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon bicarbonate of soda

  9. 1/2 teaspoon salt

  10. 1 teaspoon ground cinnamon

  11. 200g plain flour

  12. 70g raisins, currants or sultanas

Instructions Jump to Ingredients ↑

  1. Pour the boiling water over the oats and let stand for 20 minutes.

  2. Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm baking tin.

  3. Cream the margarine with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.

  4. Combine the bicarb, salt, cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.

  5. Add the raisin and flour mixture to the oat mixture and stir to combine. Pour the cake mixture into the prepared tin.

  6. Bake at 180 C / Gas 4 for 25 minutes or until a tester inserted near the centre comes out clean. Dust with icing sugar, if desired.


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