8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glace cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
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
Yields
4 Servings