Pies, Puddings and Pottages

To make the curd cheese, bring the milk and single cream to a gentle simmer in the large saucepan, then add the lemon juice. Lower the heat and stir gently, and watch the milk separate into curds (white lumps) and whey (pale liquid). Remove from the heat and leave to cool.

Place the sieve over a large mixing bowl and line with the muslin.

Pour the separated milk into the sieve and leave to drain for at least 2 hours.

Scrape the curd cheese from the cloth, place in the medium mixing bowl and refrigerate. (Reserve the liquid (whey) and store in the fridge - it can be used for other recipes such as scones or soda bread).

Preheat the oven to 170C/325F/gas 3.

Grease the 12-hole tart tin.

To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.

Add the butter and then rub it in (or process if using food processor) until the mixture resembles fine breadcrumbs.

Break the egg into a cup and add 2 tbsp ice cold water and whisk together.

Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.

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

Meanwhile, make the filling. Place the butter in the small saucepan and heat until melted. Set aside to cool.

Place the curds in the large mixing bowl, add the melted butter and the remaining filling ingredients and beat together with the electric hand whisk.

Remove the pastry from the fridge and place on a lightly floured work surface. Roll it out to 2mm thickness.

Cut out 12 tart bases with the fluted pastry cutter and line each hole in the tart tin with them.

Fill the pastry cases with the filling making sure you don’t overfill.

Place in the oven and bake for about 25 minutes or the until filling has risen and set.