225 g/8 oz/2 cups self-raising
A pinch of salt
175 g/6 oz hard block margarine, diced
175 g/6 oz rolled oats
175 g/6 oz light brown sugar
A few drops of vanilla essence (extract)
425 g/15 oz/1 large can of raspberries,
drained, reserving the juice
10 ml/2 tsp cornflour (cornstarch)
10 ml/2 tsp lemon juice
Fromage frais, to serve
Put the flour in a bowl with the salt.
Add the margarine and rub in with the fingertips until the mixture
resembles breadcrumbs. Stir in the oats, sugar and vanilla essence.
Press half the mixture into the base of a lightly greased 18 x 28 cm/7
x 11 in shallow baking tin (pan). Spread the raspberries over. Cover
with the remaining oat mixture and press down well. Bake in a
preheated oven at 200°C/400°F/gas mark 6 for 30 minutes. Allow to cool
for 5 minutes, then cut into 15 squares. Pile on to a serving dish.
Blend the cornflour with a little of the reserved juice in a saucepan.
Add the remaining raspberry juice and the lemon juice. Bring to the
boil and cook for 2 minutes, stirring until thickened and clear. Serve
the raspberry squares warm, with the raspberry sauce and fromage frais.