Cream butter & sugar

Add eggs, oil and vanilla essence, beat together

Add flour 50% + baking powder. fold in with wooden spoon, then add remaining 50% and fold in.

Line 18cm x 22cm with baking paper and grease paper

Use 75% of mix and place in tin evenly across the bottom. Prick the bottom with fork all over

Bake approx 15 mins or until golden on top then cool

Spread jam across the top

Crumble remaining raw mix with the extra flour. Work the flour in parts until mix is crumbly. You may have flour left over.

Sprinkle crumble mix over the top, and add almonds if using. Firm into tin.

Bake at 180C for 15-20 mins or until golden brown. Cool to serve.