Ingredients:
8 oz shortcrust pastry
Raspberry jam
4 oz margarine
4 oz caster sugar (4 rounded tablespoons granulated sugar)
1 beaten egg
2 tablespoons chopped glacé cherries
2 tablespoons chopped walnuts
2 tablespoons ground almonds
Vanilla essence (extract)
Caster sugar (granulated sugar) for dusting
Method:
Roll out the pastry on a floured surface and use it to line a greased
11 inch by 7 inch baking tin.
Bake this initially on its own in a pre-heated
oven for ten minutes at 350F/175C/Gas Mark 4.
Cream the margarine and
sugar together
Stir in a beaten egg, cherries, walnuts and almonds.
Add the vanilla essence/extract and mix well.
Spread a layer of raspberry
jam on the bottom of the pastry case (after the ten minute baking)
Spoon in the mixture on top of the jam.
Bake for 30/35 minutes.
On removing
it from the oven, sprinkle with sugar
Leave to cool in the tin.
When
it is cold, remove from the tin and cut into squares.