Pommy Squares©


Dry Mix
  • 12.7oz-360g Porridge Oats
  • 1 teaspoon Bicarbonate of Soda
  • 1 tablespoon Ground Nutmeg
  • ½ teaspoon Salt
  • 2x Granny Smith Apples (grated- skin on)
  • 1x medium Carrot (grated)
  • 8.8oz-250g Pomegranate Seeds
Wet Mix
  • 8.8oz-250g Unsalted Butter
  • 5.3oz-150g Golden Syrup
  • 1 tablespoon Vanilla Extract
  • 3.5oz-100g Light Brown Soft Sugar
  • 1.9oz-55g crushed Pistachio Nuts (weight without shells)


  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven and grease (or line with baking paper) a square 24cm cake tin and set to one side
  2. In a large mixing bowl, add all the dry mix and stir. Set to one side
  3. In a small saucepan over a medium/low heat, add the butter, golden syrup, vanilla extract and sugar. Stir until melted and the sugar has dissolved. Remove from heat and pour into the dry mix
  4. Mix it all together until thoroughly combined
  5. Pour all of the mix into the prepared tin and flatten it down with the back of a spoon until the surface is flat and even
  6. Blitz the pistachio nuts in a mini food blender (or pestle & mortar) and sprinkle evenly on top of the pommy square mix, pressing it down lightly into the mix
  7. Pop into the over for 45 minutes until golden brown. Remove from the oven
  8. Leave to cool completely in the tin before removing and cutting into squares. Serve or store

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