Yield: 1 servings
|50 grams||Sunflower seeds; (2oz)|
|125 grams||Porridge oats; (4oz)|
|40 grams||Raisins; (1 1/2oz)|
|50 grams||Barbados sugar; (2oz)|
|1 tablespoon||Clear honey|
|6 tablespoons||Sunflower oil|
Preheat the oven to 200 C, 400 F, Gas Mark 6.
In a bowl, mix together the sunflower seeds, porridge oats and raisins.
Put the sugar, honey and oil into a saucepan.
Stir over a low heat until the sugar has dissolved.
Pour the mixture into the sunflower seeds and oats and stir until all the ingredients are well mixed.
Divide the mixture between 15 small paper cake cases and top with halved or quartered glace cherries.
Arrange the cakes on a baking sheet and bake for 10 minutes. Lift them on to wire racks to cool completely.
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