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225 g/8 oz/2 cups self-raising
(self-rising) flour
1/2 tsp salt
175 g/6 oz butter or hard block margarine, diced, plus extra for
greasing
175 g/6 oz/1 cups rolled oats
175 g/6 oz caster (superfine) sugar
300 g/11 oz/1 medium can of raspberries,
drained
Easy Custard, to serve |
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Method:
Put the flour and salt in a bowl. Rub in
the butter or margarine, then stir in the oats and sugar. Grease an
18 x 28 cm/7 x 11 in baking tin (pan) and press half the mixture into
the base. Scatter the raspberries over. Cover with the remaining
crumble, pressing down firmly. Bake in a preheated oven at
200°C/400°F/gas mark 6 for 30 minutes. Leave to cool for 10 minutes,
then cut into pieces and serve warm with custard.
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