|8 ounces||Shortcrust pastry|
|4 ounces||Caster sugar|
|2 tablespoons||Glace' cherries; chopped|
|2 tablespoons||Walnuts; chopped|
|2 tablespoons||Almonds; ground|
|Caster sugar for dusting|
Set oven to 350øF or Mark 4. Grease an 11 inch x 7 inch 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 to 35 minutes.
Sprinkle with caster sugar and leave to cool in the tin. When cold cut into squares.
** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1 898435 18 9 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-13-95
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