| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 12 | Slices | |
INGREDIENTS
| 8 | oz | Shortcrust Pastry |
| 4 | tb | Jam (any flavour) |
| 4 | oz | Soft Margarine |
| 4 | oz | Caster Sugar |
| 2 | lg | Eggs |
| 4 | oz | Self-Raising Flour |
| 2 | oz | Dessicated Coconut |
INSTRUCTIONS
Preheat oven to 180C/350F/Gas Mark 4 Roll out pastry and use to line a shallow, greased 12 by 7 inch cake tin. Trim edges. Spread with jam. In a bowl, beat margarine, sugar, eggs and flour until smooth. Spread over jam-covered pastry. Sprinkle with coconut and bake for 30 minutes until risen and golden. Allow to cool and cut into 12 slices Source: CHAT Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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