Yield: 4 Servings
|8 ounces||Shortcrust pastry|
|\N \N||Raspberry jam|
|4 ounces||Caster sugar|
|1 \N||Egg, beaten|
|2 tablespoons||Chopped glace cherries|
|2 tablespoons||Chopped walnuts|
|2 tablespoons||Ground almonds|
|\N \N||Vanilla essence|
|\N \N||Caster sugar for dusting|
Set oven to 350F 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 30-35 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