Great Western Runners

200g glace cherries

250g self-raising flour

225g softened butter

175g caster sugar

3 large eggs, beaten

2-3 drops almond essence

100g ground almonds

6 tablespoons

Preheat the oven 170C/Gas 3.  Grease and line a 23x13x7cm loaf tin.

Halve the cherries, wash them in a colander under cold water, pat them dry and toss them in some flour, shaking the excess off thoroughly.

Cream the butter and sugar together until pale and fluffy, gradually beat in the eggs and almond essence, then fold in the flour and ground almonds. Fold in the cherries and then the milk spoon the mixture into the loaf tin and bake for 3/4-1 hour or until a skewer comes out clean.

Leave in the tin on a wire rack until completely cooled.

Makes 8-10 slices.

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