100g/3½oz lactose free butter
100g/3½oz jumbo oats
100g/3½oz rolled oats
450g/1lb lactose free chocolate
150ml/5fl oz lactose free double cream
150g/5½oz dried cranberries
150g/5½oz crystallised ginger, chopped
Melt the lactose free butter in a pan. Add both types of oats and cook for three minutes.
Transfer to an oven dish that will fit in your fridge.
Place a bowl over a pan of simmering water.
Add the lactose free chocolate and lactose free cream to the bowl and leave to melt for 15 minutes without stirring.
Add the cranberries and ginger to the oats and stir.
When the lactose free chocolate has fully melted, give it a little stir and then pour over the oat and fruit.
Fold the chocolate through and then refrigerate for 30 minutes.
When set, break into pieces by hand and serve.
Recipe adapted from: Good Food