see this cake). It was a strangely addictive flavour, so that will be kept for more toasty treats, on the days I'm allowed to eat more than 500 calories (aren't we all doing IF?)
Delia Smith's recipe before, and really like the extra flavours of hazelnuts, spices and lemon in the sweet rich pastry.
The nutty, crumbly pastry was not the easiest dough to work with, but a bit of careful patchwork got me out of difficulties with the base. Not being able to roll the pastry really thinly meant I didn't get many strips for the lattice work, but there were enough to give the basic appearance of a lattice.
Delia's recipe suggests cranberry or redcurrant jelly as a filling, and I do prefer this dessert when made with tarter preserves, but in this case the combination of strawberries and gooseberries in the jam worked reasonably well (although my mother's jam is incredibly sweet!), and helped reduce the jam slick a little! Any suggestions for plum jam, anyone?