For 4-6 portions you need

 : Biscuit cake

6 oz. plain flour
pinch of salt
4 oz. butter
2 oz. castor sugar
1 egg yolk

  Topping:

8 oz. raspberries
8 oz. strawberries

  Glaze:

4 tablespoons redcurrant jelly
1 tablespoon water
 

1. Sieve flour and salt together.
2. Rub in butter until mixture resembles breadcrumbs.
3. Add sugar and bind mixture together with egg yolk.
4. Roll out on a baking sheet to a 9-inch round, decorate edges and prick all over with a fork.
5. Bake for time and temperature give until pale golden at the edges.
6. Allow to cool for 10 minutes on the baking sheet. Carefully lift off on to wire cooling tray to become quite cold.
7. Put biscuit cake on to a serving plate, top with raspberries and halved strawberries.
8. To prepare glaze, blend together redcurrant jelly and water. Melt over a gentle heat and then spoon over the fruit.

 Oven temperature : 350°F.-Gas Mark 3-4
 Oven position: just above centre

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