INGREDIENTS
For the pastry:
250g plain flour
125g butter
70g caster sugar
1 beaten egg
For the filling:
110g butter
110g caster sugar
25g ground almonds
90g ground rice
1 x egg
½ tsp almond extract
2 tbsp raspberry jam
Recipe continues
METHOD
For the pastry:
Place the flour, butter and sugar in a food processor. Blend for a few seconds, then add half the beaten egg, and continue whizzing. You may need to add a little more, but err on the side of caution - it ought to just come together.
Wrap or cover it, and place it in the fridge for at least 30 minutes (it will keep well for a couple of days).
For the filling:
Preheat oven to 200°C / 400°F / Gas mark 6.
Line a 20cm flan ring with the pastry or use the traditional Bakewell pudding tins which are oval with sloping sides, about 6cm deep, 15cm long and 10cm wide. If you want to put lattice strips on the top, roll them out from pastry scraps.
Prick the base with a fork then spread with raspberry jam.
Heat butter until just melted but not brown, stir in sugar and cook for 1 min then add the other ingredients for the filling. Pour this mixture into the pastry case (if using, put lattice strips across the top) and bake until the filling is set, (20 - 25 minutes) until well risen or golden brown.
Hint: If the filling is browning too quickly cover with foil.