Pre-heat your oven to 170 C / Gas 3-4. Grease the sides of a 20cm loose bottomed tin and line the base.

Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked.

Pour the mixture into the prepared tin and pop it into the oven to bake until a skewer comes out clean, about 1 hour.

Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set.

Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way.