This quantity of pastry is enough for a small tin – 26cm x 16cm.
Grease and line the tin.
Pre-heat the oven to GM5 – 190ºC
Press the pastry into the tin and prick the surface of the pastry
Bake for approximately 20 minutes.
Leave the base to cool completely.
The original recipe used a sweet orange jam/sauce which you made from sweet eating oranges. After a while my mother improvised and used English orange marmalade to which she added a little water and some sugar and heated this up for a few minutes.
Use the orange/marmalade mixture whilst it is still slightly warm and pour this onto the base.
I have now found a jam from IKEA which is orange & elderflower , this has a really nice flavour – warm this slightly so it is easy to spread onto the base.
You need 3-4 tablespoons of jam.
Leave the orange jam to cool completely.
Over the orange jam is then poured a chocolate topping.
I have used the one from Mazurek – Using Yeast Dough yeast dough.
30g of granulated sugar
2 tablespoons of cocoa
2 tablespoons of water
In a small saucepan gently melt the butter and sugar .
Add the cocoa and water and mix it till it is all blended together.
Heat this on a low heat – stirring all the while.
Allow to cool slightly and then pour this over the jam.
Tea plates Las Palmas by Aynsley from the 1960s.