Serving Size : 4 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glacé cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
Caster sugar for dusting
Set oven to 350°F or Mark 4. Grease an 11x7"
baking tin. Roll out the pastry on a floured surface
and use to line the tin. Bake blind for 10 minutes.
Meanwhile cream the margarine and caster sugar
together in a bowl. Stir in the beaten egg and the
cherries, walnuts and almonds. Add the vanilla essence
and mix well. Spread a layer of raspberry jam over the
bottom of the pastry case. Spoon the mixture on to the
jam, level off and bake for 30-35 minutes. Sprinkle
with caster sugar and leave to cool in the tin. When
cold cut into squares.
From the booklet Scottish Teatime Recipes Typed By Ray Watson
