8
oz shortcrust pastry
Raspberry jam
4 oz margarine
4 oz caster sugar (4 rounded tablespoons
granulated sugar)
1 beaten egg
2 tablespoons chopped glacé
cherries
2 tablespoons chopped walnuts
2 tablespoons ground almonds
Vanilla essence (extract)
Caster sugar (granulated sugar)
for dusting
method:
Roll out the pastry on a floured
surface and use it to line a
greased 11 inch by 7 inch baking
tin. Bake this initially on
its own in a pre-heated oven
for ten minutes at 350F/175C/Gas
Mark 4. Cream the margarine
and sugar together and stir
in a beaten egg, cherries, walnuts
and almonds. Add the vanilla
essence/extract and mix well.
Spread a layer of raspberry
jam on the bottom of the pastry
case (after the ten minute baking)
and spoon in the mixture on
top of the jam. Bake for 30/35
minutes. On removing it from
the oven, sprinkle with sugar
and leave to cool in the tin.
When it is cold, remove from
the tin and cut into squares.
observations:
This
is an easy to prepare recipe as it is
based on shortcrust pastry which you
can obtain from the supermarket (unless
you want to make your own).
