Maids of Honourï¿½ ï¿½CD CBFï¿½ English 40mins plus overnight

Makes 12ï¿½ï¿½ ï¿½Coldï¿½ï¿½ Nutsï¿½ï¿½ Alcoholï¿½ï¿½ Baked Fayreï¿½ï¿½ Tea Timeï¿½ Englandï¿½ Britainï¿½ British

Ingredients
600ml/20fl.oz. Milk
A Pinch Salt
1 tbsp Rennet
75g/3oz softened Butter
2 Eggs
1 tbsp Brandy
3 tbsp Chopped Almonds
2 tbsp Caster Sugar
225g/8oz Puff Pastry

Instructions

1. Warm the milk until lukewarm then add the salt and rennet and leave to set. This can take a couple of hours. Once the mixture is, firm transfer to a piece of fine muslin, secure with a piece of string, suspend it over a bowl and allow to drain overnight.

2. After the draining period, preheat the oven to 220C, 425F, Gas mark 7. Roll out the pastry thinly, cut into 12 7.5cm/3-inch circles and use to line aï¿½ twelve hole patty tin, pressing it down firmly. Set aside.

3. Pass the drained curds and butter through a sieve into a large mixing bowl.

4. In another bowl, whisk the eggs and brandy together then add to the curds, together with the almonds and sugar and mix well.

5. Half fill the pastry cases with the curd mixture then bake for 15-20 minutes. Turn onto a wire rack and allow to cool before serving.

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat ï¿½ To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in - ï¿½The incorporation of fat into flour.ï¿½ Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.