225 g plain flour
1 teaspoon baking powder
225 g brown sugar
125 g rolled oats
175 g butter; softened
500 g raspberry conserve
Yield: 16 servings
Mix all the ingredients except the conserve until crumbly. Pat two thirds of the mixture in the bottom of a 23 x 33 cm greased baking dish. Spread the conserve on top of the base. Sprinkle the rest of the crumb mixture on top of the conserve and press it down with the back of a spoon fairly firmly. Bake at 180 C / 350 F / Gas 4 for 35 minutes. Cool. Cut into squares.