Ingredients

8 ounces short crust pastry
Raspberry jam
4 ounces margarine
4 ounces caster sugar
1 egg, beaten
2 Tbsp. chopped glaze cherries
2 Tbsp. chopped walnuts
2 Tbsp. ground almonds
Vanilla essence
Caster sugar for dusting

Cooking Instructions

Set oven to 350. 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: