(Make your pastry in advance.) Rub the butter and flour with your fingers in a large bowl. Once it resembles bread crumbs, add the sugar and mix until combined.

Gradually add the cold water a spoonful at a time, continuing to mix with your hands, bringing together to form a dough. You may not need all the water, or you may need a little extra.

Continue to mix the dough in your hands until well formed. Wrap in cling film and pop in the fridge for at least and hour to firm up before use.

Pre-heat your oven to 190°c (or 170° for a fan assisted oven) and grease a tray bake tin generously with some butter. A 20cmx20cm tin (or equivalent) is ideal.

Remove your pre-made pastry for the fridge and roll on a floured surface to around 5mm thick. Transfer to your pre-greased tin, pushing the pastry into the edges. Trim the excess and line the pastry with some greaseproof paper before filling with baking beans. Blind bake the pastry for 5 minutes to give the bottom a head start and avoid a soggy pastry.

Following the blind bake, remove the baking beans and top the pastry with the Raspberry Jam, evenly spreading over the pastry.

In a medium bowl, cream the butter and sugar until light and fluffy.

Add the ground almonds, self-raising flour, egg and milk to the bowl and gently mix until combined into a batter.

Pour the batter on top of your jam-topped pastry and evenly spread. Top with a generous handful of flaked almonds.

Bake at 190°c (or 170°c for fan assisted ovens) for 20-25 minutes until golden and spongy in appearance.

Once completely cool, using a sharp knife, cut into individual slices.