Preheat your oven to 190°C (or 170°C for fan-assisted ovens, Gas Mark 5 or 375°F) and generously grease a tray bake tin with butter.

Line a 20cm x 20cm (8-inch) baking tin with greaseproof paper and set it aside.

In a large bowl, combine the flour and cold margarine or butter by rubbing them together with your fingers until the mixture resembles breadcrumbs.

Stir in the sugar, then add the beaten egg and mix until you form a soft pastry. You may need to use your hands to bring it together.

Roll out the pastry to fit the size of your lined tin, then transfer it to the tin, pressing it into the edges and up the sides.

Trim any excess pastry and prick the base all over with a fork.

Line the pastry with greaseproof paper and fill it with baking beans.

Blind bake the pastry for 10-15 minutes to help prevent a soggy bottom.

After blind baking, remove the baking beans and spread the raspberry jam evenly over the pastry.

Lower the oven temperature to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F).

In a large bowl, cream together the softened margarine or butter and sugar until light and fluffy.

Add the beaten egg and mix until well combined.

Stir in the quartered cherries, currants, and ground almonds until everything is mixed together.

If the mixture is too thick, add a teaspoon or two of milk to loosen it, if necessary.

Spoon the filling onto the jam-covered pastry, spreading it evenly to the edges and corners.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and feels dry to the touch.

Once baked, sprinkle some sugar over the Paradise Slice and allow it to cool in the tin.

When completely cool, remove from the tin and cut into squares or slices to serve.