3 cups self raising flour
185g butter, chopped
1 cup milk
2 tablespoons brown sugar
1 tablespoon grated orange rind
3/4 cup raspberry jam
1/2 cup orange juice
1/4 cup castor sugar
shredded zest of an orange
fresh raspberries (opt)
Grease an 8-cup shallow baking dish with butter. Put the flour and butter in a food processor and whizz until smooth. Add milk, brown sugar and grated orange rind and process to form a dough. Roll the dough into a square (about 30cm) on a floured surface. Spread with raspberry jam. Cut into squares, about 6cm. Arrange in the dish, jam side up, overlapping the pieces to form layers. Combine orange juice, sugar and the orange zest in a small pan, simmer for 5 minutes and pour over the dough. Bake at 210 C 25 – 30 minutes. Serve hot with raspberries if desired.