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Celtic Cakes

6 oz caster sugar.
2 oz margarine.
6 oz ground rice.
3 size 3 eggs.
Raspberry or strawberry jam.
Pastry: 6 oz plain flour.
3 oz margarine


Make pastry using 6 oz flour and 3 oz margarine. Line
the sections of a 16 bun tin with pastry and place a little
jam in each case. Cream together margarine and sugar,
then add eggs one at a time, beating well after each
addition. Fold in the ground rice. Fill the pastry cases
with this mixture, then place two strips of pastry cross-
wise on top of each cake. Bake in the centre of a
moderate oven, 350°F, 180°C, gas mark 4, for 25—30
minutes. Cool on a wire rack. Makes 16 cakes.

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