Bakewell slices

• A tea time treat with a cuppa as opposed to pudding 
• 
  
  Ingredients:
• 375g ready-made shortcrust pastry
• 200g unsalted butter softened 
• 200g caster sugar
• 3 eggs
• 2 tbsp plain flour
  plus extra for dusting
• 100g ground almonds
• 150g desiccated coconut
  plus 60g toasted to decorate
• 1 tbsp milk
• 8 tbsp black cherry jam 
• 
  

  Method

  • Step 1

    Line a 25cm x 20cm rectangular brownie tin with baking paper. Roll the pastry out on a lightly floured worksurface to about 3mm thickness, slightly larger than the tin. Line the base of the tin with the pastry, trimming any excess, then prick with a fork and chill for 30 minutes.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Line the tin with more baking paper (on top of the pastry) then fill with baking beans and bake for 15 minutes. Take out the tin, remove the beans and the top layer of paper, and cook for another 5 minutes or until the pastry is sandy coloured and cooked through. Take out of the oven and cool.

    • Step 3

      Beat together the butter and caster sugar until pale and fluffy. Add in the eggs, one at a time, beating between, then add the flour and mix until fully combined. Finally, fold in the ground almonds and desiccated coconut until just combined, then add the milk to loosen the mixture.

    • Step 4

      Spread a layer of jam over the pastry and spoon over the almond mixture, keeping it as level as you can. Top with the remaining toasted coconut and bake in the oven for 40-45 minutes or until set (make sure is set before removing from. Cool in the tin. Cut into slices and serve.

      
      

      Enjoy!