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1. Melt the butter in a heavy 10- to 12-inch skillet over moderate heat and stir in the sugar with a wooden spoon. Let them bubble together for 20 seconds, taking care not to let the butter burn.
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2. Add the oatmeal and, stirring occasionally, cook for 5 to 10 minutes, or until the oatmeal is golden brown. Remove from heat and stir in the white corn syrup.
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3. Rinse custard cups or the small cups (approximately 2½ inches in diameter) of a muffin tin with cold water and shake out the excess moisture. Pack the bottom and sides of the cups or muffin pans firmly with the oatmeal mixture, dividing it equally.
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4. Refrigerate for at least three hours. Loosen the cakes from their containers by running a knife around the edges; gently slide them out and serve with cold buttermilk soup.
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5. In Denmark the cakes are sometimes split and served with the soup poured over them.
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