fresh raspberries rinsed and thoroughly drained, sugar, depending on how sweet and thick you like your jam, fresh squeezed lemon juice, water, lemon zest, tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors and does not impart a noticeably salty flavor)
fresh lavender flowers/buds or 3 Tbsp dried, Distilled water (prevents discoloration of infusion), frozen or fresh raspberries, extra strength lavender infusion (recipe to follow), lemon, juiced, sugar, Instant fruit pectin
gluten-free/plain flour, vegetable suet, baking powder, salt, water or as required, soft brown sugar and extra for topping, jam, strawberry or raspberry
PASTRY....as follows, all purpose flour, butter at room temp, white sugar, egg, of salt, FILLING....as follows, fruit jam of your choice...(our favorite is raspberry or marmalade), cornstarch, lemon juice
/ 8 oz Self Raising Flour, / 8 oz Margarine, / 5 oz Caster Sugar, Medium Eggs, Milk, Vanilla Paste, Seedless Raspberry Jam - For Topping, sprinkle of Desiccated Coconut - For Topping
Butter *softened, Caster Sugar *can be reduced, Egg Yolk *save Egg White for topping, (*250ml) Self-Raising Flour *OR Plain Flour for firmer and thinner base, Jam of your choice *I used Raspberry Jam, saved Egg White, Egg, Caster Sugar, Desiccated Coconut *add extra 1-2 tablespoons if the mixture is too wet