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Cherry bakewell slices

350g frozen morello cherries,thawed
500g shortcrust pastry
6tbsp cherry preserve
175g butter,softened
175g caster sugar
3 large eggs
2 drops almond extract
150g pack ground almonds
75g self-raising flour
50g flaked almonds
icing sugar,to decorate

Preheat oven to 190c,fan 170c,gas 5.Drain the cherries well.Roll out the pastry and use it to line a 33 x 23cm shallow tin,allowing it to come 3cm up the sides.Line the pastry with a piece of foil and weigh it down with rice.Bake for 10mins,then remove the foil and rice and return to the oven for a futher 5mins.Spread the bass with the preserve.Scatter the cherries over the base.Beat the butter and sugar until creamy.Beat in eggs one at a time,then the extract.Fold in the ground almonds and flour.Spread over the pastry base,then sprinkle with the flaked almonds.Bake for 40mins,covering loosely with foil after 25mins to stop it browning too much.Leave to cool.Dust with icing sugar.Cut into slices and serve.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.