4 tblsp raspberry jam
2 oz margarine
2 oz caster sugar
4 oz rolled oats
vanilla essence or almond essence (whichever you prefer)
Method
Warm the jam slightly and smooth over the pastry case evenly.
Melt the margarine and sugar on a low heat.
Once melted mix in the oats and essence and mix well.
Spoon the mixture over the jam and spread with a fork.
Bake for 15 minutes at 200°c until lightly browned.
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