Oaty Layered Coffee Wedges

I have had so many e-mail requests for the cake on yesterday's blog post, so here you are:


Oaty Layered Coffee Wedges

185g butter
1/2 can condensed milk
1 tbsp golden syrup
11/2 c wholemeal self raising flour
11/2 (135g) c rolled oats
1c brown sugar firmly packed
1/2 c coconut
1 egg lightly beaten
1tbsp instant coffee (use a really good quality one)
1tbsp hot water
icing sugar

heat 60g butter, condensed milk and syrup until mixture bubbling and light golden brown, remove form heat and allow to cool

melt remaining butter, sift flour into bowl, add butter, oats, egg and combined coffee &water - mix well

press 2/3 of mixture in lined or prepared baking pan, spread over caramel mixture, and sprinkle with remaining oat mixture.

Bake in mod over for about 30mins, or until well browned and crisp.

Cool in baking pan to room temp before cutting (looks best in wedges so I often use a round cake tin), serve warm with fresh fruit, yoghurt or cream ...


and MOST of all - ENJOY!!!!