Elaine Serve warm with cream or custard, or eat cold as a cake. ( My mum doesn’t sprinkle with almonds, but waits till it has got cold, then tops it with a simple lemon icing
- 200 g shortcrust pastry
- apricot jam (or other fruit flavour)
- 125 g butter
- 125 g sugar
- 125 g 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.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.