1 cup light brown sugar1/2 cup dark rum1/2 cup fresh orange juice1/4 cup butter1 teaspoon grated orange zest2 cups quick-cooking oats1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup raisins1/2 cup chopped pecansPreheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch baking dish.In a small saucepan, combine the sugar, rum, orange juice, butter, and orange zest. Cook over low heat, stirring constantly, until the sugar is dissolved.In a large bowl, combine the oats, flour, baking powder, and salt. Stir in the rum mixture until well blended. Stir in the raisins and pecans.Pour the batter into the prepared dish. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice.
In another, larger pan, place the butter, golden syrup, orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
Mix together the oats, flour and toasted pine nuts in large mixing basin. Pour in the melted butter mixture and the raisins, along with any juice left in the pan. Mix everything very thoroughly, being careful to incorporate all the dry ingredients from the bottom and edges of the mixing bowl.
When thoroughly mixed, spread the mixture out in a greased, lined tin, and bake in a moderate oven 160C/325F/Gas 3 for 25-30 minutes, until golden brown. Cut into squares with a knife while still warm and soft, then leave to cool and set.