BAKEWELL slices

SERVE UP WITH SLICES OF SMOKED HAM OR TOMATOES SO EVERYONE CAN CHOOSE THEIR FILLING

Takes 2hr makes 20 slices 375g ready rolled sweet shortcrust pastry 5tbsp cherry conserve 200g glace cherries, halved 100g flaked almonds 125g butter, softened 125g caster sugar 2 eggs 125g self-raising flour 1tsp baking powder 1tsp almond extract

1 Line a 28cm x 18cm tin with pastry. Chill for 30min. Preheat the oven to 200°C/180°C fan/gas 6.

2 Line the pastry case with baking parchment and baking beans and bake for 15min. Remove beans and paper and bake for a further 5min. Remove from the oven and spread the conserve over the pastry. Top with half the cherries. Reserve 3tbsp of almonds and blend the remainder until fine.

3 Turn oven down to 180°C/160°C fan/gas

4. Put the butter, sugar, eggs, flour, baking powder, almond extract and ground almonds in a bowl and beat until smooth and creamy. Spoon over the cherries and conserve. Scatter with the saved cherries and almonds. Bake for 40 to 45min until risen and just firm to the touch. Leave to cool in the tin then cut into slices.