Pies, Puddings and Pottages

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

Grease the tart tin with butter.

Sift the flour and salt into the mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.

Place the egg yolk in the teacup, add the ice-cold water and whisk together.

Add the beaten egg and water mixture and combine to make a soft dough.

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

On a lightly floured work surface roll out the pastry and line the tart tin with it.

Cut a piece of greaseproof paper that will cover the pastry base. Scrunch it up and open out before laying on the pastry base.

Fill with baking beans and place in the oven for 15 minutes.

Remove the tart from the oven and lift out the greaseproof paper and baking beans.

Brush with the beaten egg and return to the oven for a further 10 minutes or until the pastry is cooked through and the beaten egg is dry.

Leave to cool to room temperature.

Chop the raisins coarsely and place in the base of the tart along with the currants and chopped peel.

Place the cream in the saucepan and bring to boiling point.

Remove from the heat immediately and leave to cool a little.

Place the egg yolks and sugar in the medium mixing bowl and whisk until thick and pale in colour.

Add the cream, whisking as you pour it in.

Pour the custard into the tart and sprinkle with the grated nutmeg.

Place in the preheated oven and bake for 40 minutes or until the custard is set but retains a slight wobble.

Remove from the oven and allow to cool to room temperature before serving.