Pre-heat your oven to 190°c/170°c Fan

Grease a baking tray generously with some butter. Fir this recipe I use a 20cmx20cm tin.

Put the flour and butter in a large mixing bowl and rub together with the finger tips until it resembles bread crumbs. Mix in sugar then add the egg. Mix until it’s formed into a soft pastry.

You can use a food processor to do this if you wish.

Wrap pastry in cling film and rest in the fridge for 25 mimutes

Roll the pastry to roughly the size of your greased baking tin. Transfer to your tin, pushing the pastry into the edges. Trim the excess, prick the pastry all over with a fork and line with some greaseproof paper, before filling with baking beans or rice (I keep a jar of rice and re-use it time and time again). Now blind bake the pastry for 5 - 6 minutes, this helps avoid a soggy bottom in the finished bake.

Carefully remove the baking beans/rice and spread the jam onto the pastry. Set this aside while you prepare the filling.

It’s important all these ingredients are at room temperature.

In a large mixing bowl, cream the butter and sugar until it's light and fluffy. Add the egg and mix until combined. (I use an electric hand mixer for this stage)

Now add the cherries, currants and ground almonds and gently fold together with a spoon or spatula until combined.

Spoon the mixture onto the jam-covered pastry and spread around to an even finish, Making sure you go right to the edges.

Bake in the preheated oven for 30 minutes. Once baked, sprinkle the Paradise Slice with some sugar and allow to cool in the tin. Once cool, remove and cut into your desired size.