|Biscuits||4 Ounce (100 Gram)|
|Margarine||1 1⁄2 Ounce (Milk Free 40 Gram)|
|Margarine||3 1⁄2 Tablespoon (Milk Free)|
|Margarine||2 Ounce (Milk Free 50 Gram)|
|Yellow split pea flour||2 Ounce|
|Cooked dried apricots||1⁄2 Pound (Liquidized In)|
|Water||1⁄4 Pint (150 Milliliter)|
|Lemon juice||1 Tablespoon|
|Lemon rind||1 Tablespoon, grated|
|Sugar cane||1 Tablespoon|
Crush the biscuits into crumbs and put them into a basin.
Melt the margarine gently in a saucepan and pour it over the crumbs.
Cut a piece of foil to fit the bottom of a sponge tin or a shallow, straight-sided dish.
Grease with milk-free margarine and spread the crumb mixture evenly over this.
Melt the margarine in a saucepan and add the split pea flour.
Fry for 2 to 3 minutes, stirring all the time.
Pour in the liquidized juice/water and all other ingredients.
Stir well and cook for another 3 to 4 minutes until you have a stiffpaste.
Cool a little and spread over the crumb base.
Flatten with a knife and allow to cool.
Topping: Cover with a generous layer of raw sugar jam (jelly) €” any variety.