Filling

3x15ml spoons (3tbsp) raspberry jam
75g (3oz) margarine
75g (3oz) caster sugar
100g (4oz) ground almonds
50g (2oz) ground rice
1 egg, size 3
25g (1oz) flaked almonds.

(1) Heat oven to 190C, 375F, gas mark 5. line an 18cm (7 inch) square tin with the pastry. Spread base with the raspberry jam.

(2) Cream margarine and sugar.

(3) Add ground almonds, ground rice and egg and mix well.

(4) Spread mixture over the jam and sprinkle with flaked almonds.

(5) Bake for 20 to 25 minutes.

(6) Allow to cool then cut into fingers.