For pastry:

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Margarine or Butter
  • Pinch of Salt
  • Cold Water

For topping:

  • 175g/6oz Odlums Porridge Oatflakes
  • 125g/4oz Margarine
  • 125g/4oz Caster Sugar
  • 1 Egg
  • 1 /2 teaspoon Almond Essence
  • Jam (preferably Apricot)


  1. Prepare the pastry by sifting the flour and salt into a bowl. As always, have everything cold.
  2. Rub in the margarine until mixture resembles breadcrumbs.
  3. Add the water gradually, mixing to a stiff paste with a knife.
  4. Allow the pastry to rest until the oatmeal mixture is prepared.
  5. For the topping, melt the margarine in a saucepan.
  6. Remove from the heat and stir in the sugar, egg and almond essence.
  7. Add the oatmeal and mix well.
  8. Grease a swiss roll tin and line it with a thin layer of pastry.
  9. Spread on a thin layer of jam and then spread the oatmeal mixture evenly on top of this.
  10. Bake in a preheated oven at 220°C/425°F/Gas 6-7 for 20 – 30 minutes approx. until lightly browned.
  11. Cut into slices or squares while still hot. Allow to cool on a wire tray.