125g butter
1/2 cup Chelsea White Sugar
2 Tbsp Chelsea Golden Syrup
1 1/2 cups flour
1 1/2 Tbsp cocoa
1 1/2 tsp baking powder
3/4 cup rolled oats
approx 180g large bar white chocolate (chopped into irregular chunks)
1 1/2 cups frozen berries (boysenberries or loganberries are best)
plain unsweetened yoghurt to serve

Grease a 24cm round pie dish (or equivalent). Preheat oven to 180°C. In a large saucepan melt the butter, Sugar and Golden Syrup. Add the flour, cocoa and baking powder, then stir in the rolled oats. Mix lightly. Add the chopped chocolate and whole frozen berries and carefully mix - lightly but evenly. Turn mixture out into the greased dish and bake in the oven for 15 minutes. The mixture should have puffed up slightly but still be moist.

Serve with plain, unsweetened yoghurt to counter the rich flavour.
Must be served warm - straight from the oven - for maximum bliss!