Step 1 Line a baking tin with parchment paper.

Step 2 Melt the brandy butter, marmalade and sugar in a large saucepan, then add the oats, coating them in the glossy syrup. Cook gently for 4 minutes, stirring from time to time.

Step 3 Press half the mixture into the prepared tin, then break up the mince pies into a layer over the oats. Spoon the remaining oats over and smooth over the top. Bake for approximately 20 minutes, or until golden and slightly caramelised at the edges.

Step 4 Remove from the oven and allow to cool and gently score squares into the top while still warm. Store in an airtight container for up to three days.