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.

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