- Now, this is an absolute favourite in my house, perfect for a little snack to go with a cup of tea.
- 5 tablespoons caster sugar
- 125g plain flour
- 1/4 teaspoon bicarbonate of soda
- pinch salt
- 100g porridge oats
- 125g softened butter
- 250g good quality raspberry jam
- Preheat oven to 180 C / Gas mark 4. Grease one 20cm (8 inch) square cake tin, and line with baking parchment.
- Combine sugar, flour, bicarbonate of soda, salt and porridge oats in a large bowl. Rub in the butter using your hands to form a crumbly mixture.
- Press 3/4 of the mixture into the bottom of the prepared cake tin, saving the rest for the topping. Spread the jam over the base but not quite to the edges as it will spread.
- Sprinkle the remaining crumb mixture over the top and lightly press it into the jam with a spoon.
- Bake for 35 to 40 minutes in preheated oven or until lightly browned. Allow to cool before cutting into slices.
Grab a cup of tea and enjoy!
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