Chocolate Bakewell Tart

* 2.5 ml almond essence

* finely grated rind of a lemon

8-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 cocoa and stir in the ground almonds, essence and the grated lemon rind. Spread the mixture evenly in the pastry case. Roll out the scraps of pastry, cut strips and arrange them in a trellis across the top. Stick the ends on to the flan with a little water. Bake in a fairly hot oven (200ºC, 400ºF, Gas Mark 6) for 15 minutes then reduce the heat to moderate (180ºC, 350ºF, Gas Mark 4) for a further 15 minutes or until cooked. Serve hot or cold.