By Jael Davison, Catering Assistant

From the ‘Infinebalance food blog’

Preheat oven to 180 c/gas 4.

Line a 20 x 30cm (8”x12”) baking dish with parchment, it needs to be about 5 cm (2”) deep.

In a stand mixer or by hand, cream the butter and both sugars till well combined. Add the eggs, one at a time beating well till the mixture is light and fluffy.

Then add oats, flour, and salt. Mix till you get a sticky dough.

Using dampened hands, spread 2/3 of the dough into the base of the lined baking dish. Press a little up the sides to form a ridge to contain the fudge.

Next, place the condensed milk and chocolate into a small pan. Continue stirring over a very low heat till the chocolate is melted. Add vanilla essence and tbsp butter, mix well to give a thick glossy fudge. Pour this onto the base and gently spread leaving a 2 cm (1”) space around the edge as this mixture will spread when cooking.

Again, using damp hands, take small clumps of the remaining dough and flatten. Place on top of the fudge layer. You aren’t trying to cover the entire top as you want to see some fudge peeking through.

Bake for approx. 25 minutes till slightly golden on top. Using a skewer or knife to test this won’t work because the fudge layer is so wet.

Wait till completely cold to cut into approx. 20 pieces. Alternatively serve warm with a scoop of your favourite ice cream.

Hints and tips

To make gluten free use oat flour or other gluten free flour and gluten free oats.

Most condensed milk tin contain just under 400 g, so there will be a little left in the tin. Rather than throwing this away use to drizzle on cereal, ice cream, fruit salad or add to cocoa.