90 g/3.5 oz/scant 0.5 cup butter or margarine
40 g/1.5 oz/3 tbsp lard (shortening) or vegetable fat
175 g/6 oz/1.5 cups plain (all-purpose) flour
30 ml/2 tbsp water
60 ml/4 tbsp raspberry jam (jelly)
50 g/2 oz/0.25 cup caster (superfine) sugar
100 g/4 oz/1 cup rolled oats
A few drops of almond essence (extract)
Rub 40 g/1.5 oz/3 tbsp of the butter or margarine and the lard or
vegetable fat into the flour and mix to a pastry (paste) with the water.
Roll out on a lightly floured surface and use to line a greased 20 cm/8 in
pie dish. Spread the jam over the pastry. Melt the remaining butter and
stir in the sugar, oats and almond essence. Spoon over the jam, spread
with a fork and bake in a preheated oven at 200°C/400°F/gas mark 6 for 25
minutes until lightly browned.