Pies, Puddings and Pottages

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

Lightly grease the baking sheet with butter.

To make the pastry, place the flour and sugar in the large mixing bowl. Add the butter and rub it in until you have a fine breadcrumb consistency.

Add the milk and use your hands to bind the mixture into a soft dough.

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

To make the filling place the butter and sugar in the medium mixing bowl and beat with the electric hand whisk until light and fluffy.

Add the grated citrus zest and spice and mix thoroughly.

Stir in the currants.

Take the pastry out of the fridge and place on a lightly floured work surface. Roll out to 2mm thick.

Use the tart cutter to make 16 rounds.

Place about a dollop of filling onto the centre of 8 of the pastry rounds.

Use your fingers to glaze the edges of the filled pastry rounds.

Place the remaining rounds on top of the filled pastry rounds.

Use your fingers to press down firmly around the edges.

It is likely that by pressing down to secure the top to the bottom, you end up with raggedy edges. Place the pastry cutter over the ‘cakes’ and press down to return to a perfect circle.

Turn the cakes over with the side made into a mound with the filling underneath.

Pick up with your hands and carefully tuck the outer edges under.

Place on the work surface and gently use the rolling pin to flatten the cakes a little.

Place on the baking sheet and brush the tops with beaten egg.

Sprinkle the tops with caster sugar.

Place in the oven and bake for 15 to 20 minutes or until the pastry is cooked through and the tops are golden.

Remove from the oven and allow to cool a little before transferring to the cooling rack.