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.