Pies, Puddings and Pottages

To make the ‘chees’ place the milk and cream in the saucepan and heat to almost boiling point.

Take off the heat, add the sherry and eggs and return to the heat.

Simmer gently until the milk and cream separates to curds (white lumps) and whey (pale liquid).

Remove from the heat and leave to cool.

Place the sieve over a large bowl and line with the muslin. Pour the separated milk into the sieve and leave to drain for at least 2 hours.

To make the pastry place the flour and salt in a large mixing bowl, add the butter and using your fingertips rub in the fat until you have a consistency of fine breadcrumbs.

Stir in the lemon zest.

Add the sugar, egg and milk and bring together to form a dough.

Wrap in clingfilm and place in the fridge for 30 minutes.

Preheat the oven to 180C/350F/gas 4.

Grease the tart tin with butter

On a lightly floured surface, roll the pastry out and use it to line the greased tart tin, leave 2cm of pastry hanging over the edge.

Chill for 30 minutes.

Scrunch up a piece of baking paper, unfold and line the tart tin with it.

Fill with baking beans and blind bake for 15 minutes.

Take out of the oven, remove the paper and beans and brush the beaten egg over the surface.

Return to the oven and continue to bake for a further 10 minutes until the pastry is cooked and the brushed egg dry.

Remove from the oven and allow to cool while you make the filling.

Reduce the oven temperature to 160C/315F/gas 2 ½.

Place the egg yolks and sugar in a mixing bowl and whisk until pale and creamy.

Add the double cream, rose water, drained curds, and currants and stir in thoroughly.

Place the filling mixture in the prepared pastry case and bake in the oven for 30 minutes.

Take out of the oven and allow to cool for an hour before removing the tin.