BUTTERSCOTCH TART

8" Pastry Case baked Blind allow to cool
4oz Block Marg
4oz Demerara Sugar
1oz Plain Flour
2 floz Milk

Mix sugar & flour
Melt marg and milk, bring to boil.
Add in flour & sugar mix, stir until thickens
Cool slightly, and then pour into cooled pastry case.
Leave to set
Serve with either custard or whipped cream

BAKEWELL TART

Pastry
6 oz plain flour
1 oz icing sugar
½ tsp salt
1½ oz lard
1½ oz butter
3 tablespoons of really cold water


Filling
4 oz marg
4 oz c sugar
1 egg
4 oz plain flour
2 tsp baking powder
2 oz ground almonds
3 fl oz cold milk
Jam to spread on base

190°c/ gas5/ 375°f

Make pastry. Roll out and line a large flan tin (mine is about 9 inches). Chill for 30 mins. Spread jam thickly over pastry base.

Sponge mix. Cream marg, sugar together add egg. Add flour, b.powder and ground almonds to the mix. Slowly stir in the milk. *Should feel like a slightly softer than usual cake mix*
Spread filling on top of the jam and pastry.

Bake for 30 mins approx *watch the top you may have to pop a bit of foil on* .Sponge usually starts to 'crack' slightly when cooked

When cool make up a thick icing and drizzle over, leave to set.