Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Shortcrust pastry |
| \N \N | Raspberry jam |
| 4 ounces | Margarine |
| 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