Recipe supplied by Elaine.
Serve warm with cream or custard, or eat cold as a cake. ( My mum doesn’t sprinkle with almonds, but waits until it has cooled and then ice with a simple lemon icing.
- 200g shortcrust pastry
- apricot jam (or other fruit flavour)
- 125g butter
- 125g sugar
- 125g semolina or ground rice
- 1 egg
- 1/2 teaspoon almond essence
- 1/2 cup flaked almonds
Preheat oven to 190 C
Line a 20 cm (8″) flan pan with pastry. Prick base & spread with jam.
Melt butter and sugar. Take off the heat and add semolina, egg and almond essence. The mix is very sloppy.
Pour mixture over jam, sprinkle with almonds and cook for approx 35 minutes or until it looks set.