Photograph: Karen Thomas
- 3 tbsp pumpkin seeds
- 175 g butter
- 100 g light muscovado sugar
- a pinch of ground ginger
- 3 tbsp black treacle
- 100 g dried ready-to eat apricots, chopped
- 250 g porridge oats
- 2 balls stem ginger, chopped
Preheat the oven to 180°C, fan 160°C, gas 4. Tip the pumpkin seeds into a small baking tray and toast in the oven for 6-8 minutes; set aside to cool.
Melt the butter, sugar, ground ginger and treacle in a large pan, stirring until melted. Take the pan off the heat.
Tip the apricots, oats, stem ginger, 2 tablespoons pumpkin seeds and a pinch of salt into the pan and stir to mix.
Transfer the mixture to a 20cm shallow square loose-bottomed tin. Top with the remaining pumpkin seeds. Bake for 30 minutes. Cut into squares while warm, then leave to cool in the tin.
Get ahead: make up to a day ahead and store in an airtight container.