Jam Or Fruit Fingers
|Cake mixture||1⁄4 Cup (4 tbs)|
|Water||1 Teaspoon (Leveled)|
|Jam/Jelly with chopped||1 Tablespoon|
|Fresh fruit/Canned||1 Tablespoon|
|Fruit||1 Cup (16 tbs) (With Glaze Made By Boiling)|
|Cornflour/Arrowroot with 1 gill||1 Teaspoon|
|Fruit syrup||1 Tablespoon|
Add water, or egg and water to mixture, until of right consistency to roll.
Roll out and form into long obiong.
Flute the edges, prick, and bake 'blind' in a hot oven for about 20 minutes (450°F.€”Gas Mark 7).
When crisp and golden brown, spread with jam and top with cream.
Or top with set jelly, to which is added chopped fresh fruit.
Or top with canned fruit, and cover with a glaze made by boiling the cornflour or arrowroot with the fruit syrup.
Decorate with whipped cream and cut into fingers.