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


8 oz. raspberries 8 oz. strawberries


4 tablespoons redcurrant jelly 1 tablespoon water

  • Sieve flour and salt together.
  • Rub in butter until mixture resembles breadcrumbs.
  • Add sugar and bind mixture together with egg yolk.
  • Roll out on a baking sheet to a 9-inch round, decorate edges and prick all over with a fork.
  • Bake for time and temperature give until pale golden at the edges.
  • Allow to cool for 10 minutes on the baking sheet. Carefully lift off on to wire cooling tray to become quite cold.
  • Put biscuit cake on to a serving plate, top with raspberries and halved strawberries.
  • 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