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Traditionally eaten over Easter, hot cross buns are a baked, sweet, spiced bread containing raisins. Associated with Good Friday, the cross is a reference to the crucifixion of Christ before his resurrection on Easter Sunday, while the spices represent the spices he was wrapped in, in the tomb.

## Who invented the hot cross bun? {#h-who-invented-the-hot-cross-bun}

According to the Oxford English Dictionary, the first written reference to ‘hot cross buns’ comes from _Poor Robin’s Almanac_, in 1733: ‘Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns.’

However, it is thought that the contemporary hot cross bun of Christianity originates from St Albans, where Brother Thomas Rocliffe made the first 'Alban Bun' with flour, eggs, yeast, currants and spice, in 1361. This was distributed to the poor at the gates of St Alban's Abbey. St Alban's Cathedral still makes Alban Buns each year.

Today sees many different variations on the traditional hot cross bun recipe.

## How to make hot cross bun bread and butter pudding {#h-how-to-make-hot-cross-bun-bread-and-butter-pudding}

This scrumptious recipe, exclusive to LandScape magazine, is a new twist on the traditional hot cross bun, making for a delicious dessert, perfect for sharing.

120g unsalted butter, softened, plus extra for greasing

Grease the oven dish. Slice 6 hot cross buns in half horizontally and set aside the crossed tops. Slice the remaining hot cross buns into three horizontally.

In a large bowl, whisk the eggs, sugar, cornflour, mixed spice and cinnamon, using an electric whisk, for 2-3 mins until thick and creamy. Slowly whisk in the milk until fully incorporated, then add the orange and lemon zest.

Spread both sides of the bun slices, apart from the reserved tops, with butter and line the bottom of the prepared dish with half of the slices. Scatter with half of the raisins, then layer with the remaining halves, followed by the remaining raisins. Top with the reserved slices, crosses facing up. Pour slowly over the custard mixture so that it seeps into all of the bread layers. Leave to stand for 1 hr.

Preheat the oven to 180°C/gas mark 4. Cover just the top of the pudding with tin foil and bake for 40 mins until golden. In a small pot, mix the jam with 1 tbsp of boiling water and brush the top of the pudding with it. Allow to cool for 5 mins, then serve.

> “Good Friday comes this month, the old woman runs.   
> With one or two a penny hot cross buns”
> 
> **Poor Robin’s Almanac, 1733**

Hot cross bun bread and butter pudding recipe

Easy Hot Cross Bun Bread and Butter Pudding: Perfect for Easter

**Mushroom puff pastry pinwheels** are crispy and golden on the outside, and full of flavour and texture on the inside. This recipe is perfect for anyone looking to make simple, yet elegant appetisers. They also look spectacular as part of a buffet or dining table spread.

## Ingredients for mushroom puff pastry pinwheels {#h-ingredients-for-mushroom-puff-pastry-pinwheels}

200g unsalted butter, plus 1 tbsp and extra for greasing

250g strong flour, plus extra for dusting

1 garlic clove, peeled and finely chopped

## How to make mushroom puff pastry pinwheels {#h-how-to-make-mushroom-puff-pastry-pinwheels}

Make and chill the puff pastry using the 200g of butter, strong flour, salt, egg and ice-cold water listed. In a large frying pan, heat the 1 tbsp of butter, then add the garlic. Sauté the garlic for 1-2 mins until soft. Add the mushrooms and lemon juice, then cook, stirring, for 3-4 mins until the mushrooms have softened. Sprinkle in the cornflour and mix thoroughly, then gradually stir in the milk until a thick sauce. Season with salt and pepper, and mix in the parsley. Allow to cool completely.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a large oven tray. On a surface lightly dusted with flour, roll out the pastry to an A4 size, then spread the mushroom mixture to cover the pastry, apart from a 2cm strip along one of the longer sides.

Leaving that strip of pastry at the end, roll the pastry into itself into a Swiss roll shape. Using a sharp knife, cut into 3cm pieces and turn each piece onto its side so the swirl is visible. Transfer to the prepared baking tray and bake for 20 mins until risen and golden. Serve immediately or allow to cool and serve chilled.

**If you love pastry recipes, try our :a[mini goat’s cheese and nectarine tarts]{href='https://www.landscapemagazine.co.uk/cookery/summer/mini-goats-cheese-and-nectarine-tarts/' target='_blank' rel='noreferrer noopener'}!**

Taste the Swirl: Discover our flavourful mushroom puff pastry pinwheels recipe

Shaped into pretty bonnets with pastel toppings, these sweet treats are too good to pass by and are sure to be a talking point among family and friends

As anticipation builds for the coronation of King Charles III on May 6, 2023, festivities are in full swing, including the cherished tradition of street parties and afternoon teas. Elevate your culinary offerings with these charming bonnet biscuits, destined to be the highlight of your gathering. Decorative and tasty, these treats are as delightful to behold as they are to devour. Discover our easy-to-follow recipe below and impress your guests with every bite.

175g chilled unsalted butter, cubed, plus extra for greasing

370g icing sugar, plus 1 tsp to fix flowers

_11in (28cm) each of thin yellow, white and pink ribbon_

Preheat the oven to 170°C/gas mark 3 and grease and line the oven tin. In a large bowl, mix together the flour and caster sugar, then add the butter. Rub the butter into the mixture with the fingertips until fully integrated. Squeeze the mixture together by hand until it becomes moist and bring together into a dough.

On a surface lightly dusted with flour, roll out the dough to approximately ½cm thick. Using the cookie cutter, cut 12 circles, discard the remaining dough, then place the circles on the prepared tray. Bake for 15-20 mins until a light golden colour. Allow to cool.

In a large bowl, whisk the cream with an electric whisk for 2-3 mins until thick. Whisk in 70g of the icing sugar and the vanilla paste, then transfer to a piping bag fitted with a large smooth nozzle. Pipe approximately 1 tbsp into the middle of each biscuit to make a hat shape. Chill the biscuits for 15 mins.

Place the remaining icing sugar into a mixing bowl and add 55ml of water to make a smooth paste-like icing. Transfer half of the icing to a clean bowl and add the red food colouring, then add yellow colouring to the other half. Stir thoroughly to obtain consistent colours. Place the cooled biscuits on a sheet of baking paper. Spoon 1 tbsp of pink icing each on the top of half of the hats and allow to cover the entire biscuit. Ice the other half of the biscuits with the yellow icing. Allow to dry, uncovered, for 2-3 hrs.

Once the hats are dry, cut four lengths of each ribbon, dip them briefly in cold water and tie around the hats. Mix the 1 tsp of icing sugar with a drop of water and dab on the back of the flowers to fix them to the hats. Leave to dry for 10 mins before serving.

**Recipe:** Liz O'Keefe; **Photography:** House of Food

## Become a LandScape member {#h-become-a-landscape-member}

Every edition of Land_Scape_ showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step by step craft projects. :a[Become a Member from 99p today!]{href='https://members.landscapemagazine.co.uk/membership?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_lsc&amp;utm_content=promo_recipe-article' target='_blank' rel='noreferrer noopener'}

Bonnet biscuits for a coronation street party

Regal Delights: How to make Coronation biscuits fit for royalty

Discover the perfect blend of nutrition and flavour in our spinach-stuffed chicken recipe. Rich in essential vitamins and minerals, this dish utilises the wholesome benefits of fresh, seasonal spinach, delivering a delectable combination of subtly sweet, herbaceous flavours. Perfect for lighter evening meals, it offers a nutritious yet satisfying dining choice.

sea salt, pink peppercorns and black pepper

Preheat the oven to 190°C/gas mark 5. Place the spinach in a large pan and add 100ml of water. Cover with a lid and cook on a medium heat for 4 mins until wilted. Refresh with cold water and drain. Transfer the spinach to a bowl, grate the lemon zest into it and then add half of the juice. Mix in the honey and season.

Place the chicken breast flat, skin down, on a chopping board and cut into the breast from the thickest side, opening it out to make a pocket. Repeat with each breast then fill with the spinach mixture. Wrap the chicken breast around the filling, pinning it in place with cocktail sticks. Place each on a wire rack in a roasting tin. Bake for 20 mins, until cooked through thoroughly and the skin is crispy.

In the meantime, rinse the brown rice in a sieve under cold running water, then place in a saucepan with 700ml of cold water and the unpeeled garlic clove, and bring to the boil. Simmer, covered, for 25 mins. Deseed and slice the yellow peppers, and trim and slice the spring onions.

Refresh the rice with cold water until cold and drain thoroughly. Transfer to a bowl and mix in the peppers and spring onions. Peel and chop the garlic clove and mix it in, along with the juice from the remaining lemon half and the parsley. Season with salt and pepper. Slice the chicken breasts, after removing the cocktail sticks. Serve with the rice salad.

Delight in nutritious fare: Spinach-stuffed chicken recipe

The traditional Easter bunny is the inspiration behind these seasonal bakes to make delicious tarts, filled with chocolate ganache and sprinkled in icing sugar

175g chilled butter, cubed, plus extra for greasing

In a large bowl, combine the butter with the flour and sugar, then rub the butter into the dry ingredients to make fine crumbs. Stir in the egg yolk and 2 tbsp of ice-cold water and bring together with a spoon. Knead until the pastry comes together into a smooth dough. Cover with cling film and chill for 20 mins.

To make the chocolate ganache filling, heat the cream in a saucepan until lukewarm. When it is just about to simmer, break in the cooking chocolate. Keep on a very low simmer for approximately 2 mins, stirring until the chocolate melts and the mixture thickens. Allow to cool.

Preheat the oven to 200°C/gas mark 6. Roll out the pastry on a surface lightly dusted with flour. Cut out 12 circles with a pastry cutter to line a 12-hole cupcake tray. Bring the off-cuts together and roll out. Cut out 12 slightly smaller lids for the tarts, dusted with more flour if necessary. Stamp out a bunny shape on each of the lids with a small cutter, or cut out by hand with a sharp knife. Grease the tray with butter, then line with the pastry bottoms. Fill the tarts with a heaped teaspoon of the ganache then fit the pastry tops. Press down gently on the edges to fix them.

Bake for 20 mins until golden and cooked through. Allow to cool, then dust with icing sugar. Cover the bunny shapes with the back of a teaspoon to keep the chocolate ganache from being covered in icing sugar. Serve.

**Wrapped in a pretty box, they make lovely Easter gifts**

**Recipe:** Liz O'Keefe; **Photography:** House of Food

Easter tarts

A Welsh dish traditionally eaten on Shrove Tuesday, Welsh crempogau are thick pancakes that can be eaten all year round

## What is Welsh Welsh crempog? {#h-what-is-welsh-welsh-crempog}

One of the oldest recipes in Wales, the crempog is thicker than the traditional British pancake or French crepe. Traditionally made on bakestones or griddles, today, it is more common for crempogau to be cooked on cast iron skillets or non-stick frying pans. They are normally served in a stack and spread with butter. While recipes vary, common ingredients include butter, flour, buttermilk, sugar, yeast and vinegar.  
  
Although crempog is the term most commonly associated with Welsh pancakes, they were known by many different names. In parts of Glamorgan and Carmarthenshire, they were known as _cramwythen_, while in Cardiganshire, they were called _poncagen_. Other variants included _ffroes_ and _pancos_.

## How to make Welsh crempog {#h-how-to-make-welsh-crempog}

Try our classic recipe, bringing a taste of Wales to this delicious dish, perfect for Pancake Day.

defrosted berries and soured cream, to serve

In a small pan, gently heat the butter and buttermilk together until the butter has melted. Whisk vigorously to counteract any curdling. Place the flour in a large bowl, then mix in the buttermilk mixture. Stand for  
1 hr. Beat the eggs in a separate bowl, then whisk in the sugar, salt, bicarbonate of soda and vinegar. Combine the buttermilk and egg mixture thoroughly by whisking. Grease a frying pan and heat until very hot. Add half-ladlefuls of the mixture and move the pan in a circular motion to make a round pancake as big as desired. After 2 mins, when the top of the pancake is dry, flip it over and cook for 1 min. Transfer to a warm plate and continue to make more until the mixture has been used up. Serve with the fruit and soured cream.

Welsh crempog

2 tbsp butter, melted, plus extra for greasing

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the muffin tray. Cut the filo sheets into 4 squares, then brush both sides of the squares with melted butter. Line each muffin hole with 2 pieces of filo pastry turning the pastry 90 degrees so that 8 corners poke out of the top.

In a jug, whisk together the cream cheese, condensed milk, lemon juice and half the rhubarb. Fill the pastry cases with the mixture, then divide the remaining rhubarb pieces between the cases. Bake for 10-15 mins until golden. Allow to cool in the tin, then remove and place on a plate. Dust with icing sugar, and serve.

Every edition of Land_Scape_ showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step by step craft projects. :a[Become a Member from 99p today!]{href='https://members.landscapemagazine.co.uk/membership?utm_source=dynamic&amp;utm_medium=bws&amp;utm_campaign=bau_lsc&amp;utm_content=promo_recipe-article' target='_blank' rel='noreferrer noopener'}

**Try our other spring recipe for rhubarb now!**

Rhubarb cheesecake filo tarts

400g unsalted butter, plus extra for greasing

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tins with baking paper. In a large bowl, cream together the butter and sugar, using the back of a wooden spoon, for 2-3 mins until soft and fluffy.

Whisk in 1 egg at a time until all are completely incorporated. Fold in the flour and baking powder, then mix in 50ml of the double cream and the 100ml of elderflower cordial. Divide the mixture equally between the prepared tins, then bake for 20-25 mins until the sponge springs back when pressed lightly. Make some small incisions in the cakes, then drizzle 2 tsp of elderflower cordial over each cake. Allow the cakes to cool in the tins.

Place the remaining 250ml of double cream in a food processor and whisk for 3-4 mins until thick, but still smooth. Stir the icing sugar into the cream.

Remove the cakes from the tins and baking paper, then cut them in half horizontally. Place one of the cake pieces on a serving plate, then spread with a third of the strawberry jam. Top the jam with 3 tbsp of the cream mixture and spread it out evenly. Repeat the process with the next 2 cake pieces, then place the last cake piece on top. Pile on the remaining cream. Drizzle the remaining 2 tsp of elderflower cordial over the cream, then decorate the top with the strawberries and flowers, and serve.

**Try our other spring cake recipes now!**

Elderflower & strawberry cake

125g chilled unsalted butter, cubed, plus extra for greasing

10g fresh basil leaves, chopped, plus extra leaves to garnish

In a large bowl, combine the flour and butter, and add a pinch of salt. Rub the butter into the flour, using the fingertips, until completely integrated. Stir in the egg yolk and water, and bring together into a dough with one hand. Wrap the dough in an airtight wrap and leave to chill for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the oven dish with butter. On a surface lightly dusted with flour, roll out the pastry dough to fit the dish. Cover the pastry case with baking paper and fill with baking beans. Bake for 10 mins, then remove the baking paper and beans, and allow to cool. Turn the oven to 180°C/160°C fan/gas mark 4.

Place the spring greens in a microwaveable bowl with 1 tbsp of water. Cover with a microwaveable lid and microwave for 2 mins until the greens have wilted. Rest in a sieve to drain.

In a large bowl, whisk the eggs, cheese, herbs, cream and cooked spring greens together, then season with pepper.

Fill the pastry case with the egg mixture and bake for 20-25 mins until the filling is firm. Allow to cool, then serve, garnished with the additional basil leaves.

Spring greens pie

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the oven tin with baking paper. Place the chocolate digestive biscuits in a food processor and blend until fine crumbs. Mix in the melted butter and 100g of the caster sugar until completely combined. Transfer the mixture to the prepared tin and press into the bottom of the tin with the back of a metal spoon to create a base. Bake for 15 mins until firm, then turn the oven to 170°C/150°C fan/gas mark 3 1/2.

In a large mixing bowl, use an electric whisk to whisk together the cream cheese, the remaining sugar, eggs, lemon zest and juice, and the double cream for 2-3 mins until very thick. Pour into the oven tin and top with the blueberries. Bake for 35-40 mins until the filling is firm, but still wobbles slightly. Allow to cool at room temperature, then leave to chill for 2 hrs. Cut into 12 bars, and serve.

**More recipes using pastry are in the May 2021 issue of LandScape magazine...**

You can get :a[LandScape back issues]{href='https://www.greatmagazines.co.uk/single-back-issues/hobby-single-back-issues/gardening-magazines-single-back-issues/landscape-single-back-issues' target='_blank' rel='noopener noreferrer'} or :a[subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine' target='_blank' rel='noopener noreferrer'}.

Blueberry bars with a chocolate biscuit base

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the sandwich tins with baking paper. In a large mixing bowl, cream together the butter and sugar for 1-2 mins until creamy. Whisk the eggs into the mixture one at a time, then sift in the flour and baking powder, and fold in. Stir in the milk.

Transfer half of the mixture into a separate bowl, then add the vanilla bean paste to one bowl. In a cup, add 1 tbsp of boiling water to the instant coffee and stir thoroughly. Mix the coffee into the other bowl of cake batter.

Divide the vanilla mixture between two of the prepared tins, then divide the coffee mixture between the two remaining tins. Bake all cakes for 15-20 mins until risen and firm to the touch. Allow the cakes to cool in their tins.

Once the cakes have cooled, take them out of the tins and remove the baking paper. Place one coffee cake on a serving plate. Warm the jam in a plastic bowl in a microwave for 1/2 min, then spread a third of it across the top of the coffee cake. Top with a vanilla cake, then spread on half of the remaining jam. Place the remaining coffee cake on top, then layer the remaining jam over the top of it. Put the last vanilla cake on top.

In a large jug, mix together the icing sugar with the cold water, vanilla essence and food colouring. Pour the icing on top of the cake and let it drip down the sides. Allow to set, then serve.

**More recipes using mustard in the March 2021 issue of LandScape magazine...**

Vanilla rice pudding with dunking biscuits

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Vanilla & coffee cake

Preheat the oven to 175°C/gas mark 4. Separate two of the eggs into two cups. In a large bowl, cream the butter with a pinch of salt, the vanilla extract and 250g of the sugar. Gradually stir in the egg yolks and the remaining eggs. In a separate bowl, mix the flour with the baking powder. Add this to the wet mix in batches, alternating with the gradual addition of the milk. Mix well after each addition. Place one third of the mixture into a 26cm greased springform cake tin and smooth the top.

Using a hand whisk, beat the egg whites, gradually adding the remaining sugar. Loosely spread this on top of the mixture in the cake tin, to approximately 5mm from the edge. Sprinkle with the flaked almonds.

Place in the oven and bake for 20-25 mins. Remove, leaving the oven on, and place on a cooling rack. Carefully ease the cake from the tin and allow to cool. Clean, dry and re-grease the tin, then add the remaining mixture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Remove and place on a cooling rack, carefully remove from the tin and allow to cool. Cut this piece of cake into two layers, slicing it horizontally through the centre.

Melt the white chocolate in a basin over a pan of warm water. Place the cream cheese in a bowl and then stir the yoghurt and chocolate into the cream cheese in alternating batches, mixing well in between. Spread the bottom two layers of the cake with the marmalade, followed by the cream mixture and assemble so that the layer with the meringue is sitting on the top. Refrigerate the cake for 2 hrs before serving to allow the cream to firm slightly.

### More recipes using white chocolate are in the May 2018 issue of LandScape magazine

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White chocolate cake

250g unsalted butter, softened, plus extra for greasing

1/2 tbsp ground cinnamon, plus extra for dusting

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the loaf tin with baking paper. In a large mixing bowl, cream together 150g of butter with the caster sugar for 2-3 mins until fluffy. Beat in the eggs, one at a time, until fully integrated.

Reserving 2 tbsp for decoration, mix in the berries, then fold in the flour, baking powder and cinnamon. Transfer the mixture to the prepared loaf tin and bake for 45-50 mins until firm and golden. Allow to cool in the tin completely, then transfer to a serving plate.

In a clean bowl, whisk the remaining 100g of butter, then add the icing sugar gradually. Whisk for 2 mins, then whisk in the cream cheese, and whisk for 2 mins again. Transfer the mixture to the piping bag and pipe icing from side to side, width-wise. Dot over the reserved berries and dust with cinnamon. Serve.

Mixed berry loaf cake with cream cheese icing

Baking is more than just a combination of ingredients; each recipe is a masterpiece in culinary artistry. Home baking transcends just a process, it is a creative expression and a delightful way to share warmth and love through the aroma of freshly baked treats. Whether you're a seasoned pastry chef or a kitchen novice, our carefully curated list of baking recipes offers something for everyone.

Satisfy your tastebuds with our tempting bakes, perfect for a delightful afternoon of home baking. From timeless classics to intricate multi-layered cakes, each recipe is carefully crafted to ensure your baking journey is not only delicious but also satisfying.

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Indulge in sweet bliss: Our handpicked collection of favourite baking recipes

2 tbsp chopped curly parsley, plus extra to garnish

crusty bread and steamed spring greens, to serve

Place the haddock in the shallow saucepan, then cover with the milk and season with pepper. Simmer, with the lid on, for 8-10 mins until the fish is firm.

Remove the fish from the pan with a slotted spoon and place on a plate.

Bring the milk to the boil, then mix in the butter, yoghurt, cream, capers and parsley. Simmer on a high heat, whisking, for 1-2 mins until thickened. Return the fish to the pan and spoon the sauce over it.

Divide the fish and sauce between 2 serving plates, garnish with the parsley and season with pepper. Serve with crusty bread and steamed spring greens.

Poached smoked haddock

Light and creamy, these dainty delicacies are thought to have originated in Tudor times and were believed to be a favourite of Henry VIII, making them an ideal royal treat for the King's coronation

## What are Maids of Honour tarts? {#h-what-are-maids-of-honour-tarts}

As the country comes together to celebrate the coronation of King Charles III, streets will be festooned with ribbons, garlands and flags in patriotic red, white and blue, and thoughts turn to delectable treats to make for the celebrations. Maids of honour are a traditional English baked tart with a royal heritage, and will bring a regal feel to any coronation spread.

It is believed the King came across his second wife, Anne Boleyn, with her maids of honour, the young ladies who attended the Queen, eating the golden tarts from a silver platter. He tasted one for himself and found their melt-in-the-mouth texture so delightful that he confiscated the recipe and kept it under lock and key at Richmond Palace. An alternative account says that the maid who invented the tarts was imprisoned in the palace grounds so she could bake them solely for the Royal household.

Crisp, sweet, yet slightly savoury, with a soft, unctuous centre, their appeal endured, and by the 18th century, the recipe was disclosed to a bakery and the treats are still enjoyed today.

## How to make Maids of Honour tarts {#h-how-to-make-maids-of-honour-tarts}

200g chilled unsalted butter, plus extra for greasing

200g strong flour, plus extra for dusting

Place the butter between two pieces of baking paper, then beat flat with a rolling pin so it is approximately 15cm square. Place the strong flour, 1 tbsp of caster sugar and a pinch of salt in a large mixing bowl, and mix. Add 1 egg and the chilled water, and mix into a dough.

On a surface dusted with flour, roll out the dough to a 45cm rectangle, then place the butter square in the middle. Fold either side of the pastry over the butter, then turn 45 degrees so the fold is facing you. Roll the pastry into the same-sized rectangle, then fold one side two thirds in and fold the other side over. Repeat the rolling and folding process, then wrap with an airtight wrapping and leave to chill for 1 hr.

Pour the milk into a large saucepan and add a pinch of salt. Bring to the boil, then mix in the vinegar, off the heat. Leave to stand for 5 mins, then drain through a fine sieve for 10 mins. Squeeze what is now cheese curd in the sieve of any excess liquid and set aside. Discard the liquid.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the muffin tray. Dust a surface with flour and roll the pastry to an A4 size. Cut out 12 circles, then line the muffin tray holes with the pastry. Pin prick the bottom of the cases and bake for 15 mins. Remove from the oven and turn the oven to 180°C/160°C fan/gas mark 4. The bottom of the pastry cases may need to be pushed down with the back of a teaspoon.

In a large bowl, whisk together the cheese curd, 100g of caster sugar, cornflour, lemon zest and remaining eggs until smooth. Pour 3 tsp of the mixture into each pastry case, filling almost to the top rim. Bake for 10-12 mins until the filling is firm. Allow the pastries to cool on a wire rack, then dust with icing sugar and serve.

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