strawberry or apricot jam
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1 egg
1/2 cup (50 g) 2 oz ground almonds
2 oz (50 g) fine cake crumbs
few drops of almond essence
icing sugar (confectioners sugar) for dusting
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1 egg
1/2 cup (50 g) 2 oz ground almonds
2 oz (50 g) fine cake crumbs
few drops of almond essence
icing sugar (confectioners sugar) for dusting
for the short crust pastry
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together lightly.
4. Roll out the pastry on a lightly floured surface and use to line an 18 cm (7 inch) flan tin or ring placed on a baking sheet.
5. Spread a good layer of jam over the pastry base.
6. In a mixing bowl, cream the butter with the sugar until pale and fluffy.
7. Beat in the egg, then add the almonds, cake crumbs and essence. Beat until well mixed.
8. Pour into the flan case, on top of the jam.
9. Bake for 30 minutes or until the centre of the pudding is firm.
10. Sprinkle with icing sugar and serve hot or cold.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together lightly.
4. Roll out the pastry on a lightly floured surface and use to line an 18 cm (7 inch) flan tin or ring placed on a baking sheet.
5. Spread a good layer of jam over the pastry base.
6. In a mixing bowl, cream the butter with the sugar until pale and fluffy.
7. Beat in the egg, then add the almonds, cake crumbs and essence. Beat until well mixed.
8. Pour into the flan case, on top of the jam.
9. Bake for 30 minutes or until the centre of the pudding is firm.
10. Sprinkle with icing sugar and serve hot or cold.
serving amount
serves 4 to 5
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