- 80g butter
- 100g sugar (4 pudding spoons)
- 1 egg
- 50g plain flour (2 pudding spoons)
- Shortcrust pastry
Line a baking tin with ready roll shortcrust pastry. Cook for 15 mins at 200.
Cream the butter and sugar. Add the egg. Whisk. Add the flour. Whisk.
Spread jam evenly over the blind baked pastry. Cover with the mix. Cook for 25mins at 200 - watch it though!