- 1 pack short crust pasty
- 1 jar jam flavour is your choice
- 2 ozs sugar
- 6 ozs rolled oats
- 1 teaspoon Vanilla Essence
- 2 tablespoons milk add more if required
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Roll out the pasty thingly, and line a medium sized baking tin.
Spread the jam over the pasty, covering from corner to corner. This only needs to be a thin layer.
In a pan, melt the margerine and sugar together and add the rolled oats. Add sufficient milk to the pan in order to make the mixture a spreadable consistancy.
Spread the mixture on top of the jam.
Bake in the middle of a moderate heat oven for 20-30 minutes.
The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.