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... Chocolate Bakewell Tart Pastry case * 50 g margarine * 25 g white fat * 125 g plain flour Filling * 75 g jam * 50 g self-raising flour * 30 ml Bournville cocoa * 50 g margarine * 50 g caster sugar * 1 egg * 25 g ground almonds * 2.5 ml almond essence * finely grated rind of a lemon 18-cm flan ring, on a baking tray Make up the pastry by rubbing the fats into the flour, until the mixture resembles breadcrumbs. Add just enough cold water to bind the mixture together. Knead lightly and roll out the pastry on a floured board. Line the flan ring, being careful not to stretch the pastry or it will shrink. Keep the scraps for the trellis. Spread the jam in the base. Sieve the flour and cocoa. Cream the margarine and sugar together and slowly beat in the egg. Fold in the sieved flour and

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