4 oz. butter
8 oz. flour
1 tbsp. caster sugar
1 egg yolk
2-3 tbsp. cold water

1 lg. egg plus its weight in butter and caster sugar
2 oz. self-rising flour
3-4 tbsp. raspberry jam

Lemon juice
1 tsp. hot water
4 oz. icing sugar

To make the pastry - rub the butter into the flour until it looks like fine bread crumbs but do this quickly with cold hands. Stir in sugar, egg yolk and cold water; mix to a firm dough using additional water if required. Leave dough to rest in a refrigerator for 15-30 minutes. Roll out and line a 9 inch pie tin or plate.

For filling - cream the butter and sugar until white; beat in egg, then fold in flour. Spread raspberry jam on pastry then spread over cake mixture. Bake 20-30 minutes at 350 degrees. When cool, a little glace icing can be spread over the top (optional).

Glace Icing - add a little lemon juice and a teaspoon hot water to icing sugar and mix to a smooth consistency (should not be too runny).