Traditional Staffordshire Yeomanry Pudding

Line a pudding dish with shortcrust pastry.

Spread a thick layer of raspberry jam over the base.

Add a layer of sponge cake pieces or ratafia biscuits.

Cream together butter, sugar, eggs, and plenty of ground almonds to make a rich topping.

Pour the almond mixture over the sponge layer.

Bake at 180°C for 35-40 minutes until set and golden.

A rich, multi-layered dessert traditionally served at regimental dinners.