Betty’s Bakewells – (not the original Bakewell Pudding)

100g (4oz) self raising flour

50g (2oz) margarine

75g (3oz) caster sugar

75g (3oz) butter

2 egg yolks

1 egg white

Seedless raspberry jam

A few drops of almond essence

Make shortcrust pastry using the self-raising flour and margarine and line a flan dish. Cover the pastry generously with raspberry jam. Beat together the butter and sugar until almost white in colour then beat in the egg and the almond essence. Cover the pastry with the mixture and bake in the oven for about 30 minutes at 180 degrees C or until a rich brown colour. Serve hot or cold with cream, ice cream or custard – yummy!