Pies, Puddings and Pottages

Preheat oven to 140C/275F/gas 1.

Grease the baking sheet with butter.

Place the butter and sugar in the mixing bowl and beat together with the electric hand whisk until very light and fluffy.

Sift in the flour and add the salt and caraway seeds.

Use a wooden spoon or spatula to fold the flour into the butter and sugar mixture to a stiff dough.

Add the milk and beat in to lighten the dough slightly.

Transfer the dough to a lightly floured work surface and knead lightly until smooth.

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

Roll out to about 5mm thick.

Cut the dough into rounds using the pastry cutter and press the heart shaped stamp onto each one.

If you haven’t got a heart shaped stamp, use a potato half and carve a heart shaped design into it. I used lino and lino cutting tools.

Place on the prepared baking sheet and bake in the oven for 20-25 minutes until the cakes are firm and just starting to colour slightly

Remove from the oven, transfer to the cooling rack and allow to cool to room temperature.