Perfect for any budding baker, these fruity cake desserts are a great way to spend your Sunday.

Serves: 6 people

Prep time: 15 minutes

Cooking time: 25 minutes

Blueberry & Blackcurrant Mini Bakewell

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1 x 375g Sheet Greenvale Ready Rolled Shortcrust Pastry

100g Grandessa Blackcurrant Jam

55g Greenvale Unsalted Butter

55g The Pantry Caster Sugar

1 x large Egg

45g The Pantry Ground Almonds

10g The Pantry Flaked Almonds

1 x tsp Vanilla Essence

15g The Pantry Plain Flour

36 fresh Blueberries

12 hole pie tin

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Pre-heat the oven to 170ºC/325ºF/Gas Mark 3.

Unroll the pastry and use an 8cm round cutter to cut 12 rounds out of the sheet.

Lightly grease the pie tin.

Put the pastry rounds in the holes.

Put a small teaspoon of the jam on top of the pastry.

In a food processor mix the flour, egg, butter, caster sugar, ground almonds and vanilla essence until smooth and well blended.

Divide this between the pastry cases.

Put 3 fresh blueberries on the top of the batter and sprinkle over the flaked almonds.

Bake in the oven for 20-25 minutes until golden and risen.