Bakewell Tarts

• 1/2 tub of mixed jam
• 1.3 kg flour
• 450g margarine
• 750g sugar
• 6 eggs
• 2 kg of sponge mix
• 1 litre of water
• A few drops almond essence
• 500g flaked almond for top

1. Cream together margarine and sugar

2. Gradually add eggs

3. Mix in flour so it’s a firm dough - add a little flour or more eggs if needed

4. Leave to rest

5. Add water gradually to sponge mix

6. Mix in few drops of almond essence

7. Roll out pastry to 5mm thick to form bases

8. Spread jam evenly in bases

9. Add sponge mix evenly to cover jam

10 sprinkle with flaked almonds and bake in pre -heated oven on 175C for 30 / 40 minutes until sponge cooked

Serve with custard.

Per portion (137g)

• Energy: 472 kcal / 1985 KJ
• Fat: 17g
• Saturates: 1.7g
• Protein: 8.1g
• Carbohydrate: 73.4g
• Sugars: 16.6g
• Fibre: 2.4g
• Sodium: 336mg

Per 100g

• Energy: 344 kcal / 1447 KJ
• Fat: 12.4 g
• Saturates: 1.3g
• Protein: 5.9g
• Carbohydrate: 53.5g
• Sugars: 12.1g
• Fibre: 1.8g
• Sodium: 245mg