2. Place the mixture in a baking dish, cover with tin foil and bake for 2.5 to 3 hours.

3. Leave to cool, stirring the mixture from time to time. Then stir in the brandy or juice.

4. Spoon the cool mixture into storage jars and seal with waxed discs if desired. It’s best after a month of maturing, but ready to use now.

5. To make the pastry, sieve the flour and salt, place in a stand mixer and run on low to medium. Add the butter and mix gradually until the texture becomes crumb-like, then add the sugar, eggs and yolk. Allow the mix to slowly come together. Refrigerate for 1 hour.

6. Remove and roll out between two sheets of parchment to 0.5cm thickness. Set aside for 10 minutes. Preheat the oven to 180°C.

7. Cut the pastry into 48 pieces with a round cutter. Keep the tops and bottoms medium and large.

8. Flour and grease Yorkshire pudding moulds or tart cases. Place a pastry circle in each and spoon in some filling. Cover with another pastry disc, crimp the edges. Repeat with the rest, then bake for 10 to 15 minutes. Remove from the oven and dust with icing sugar.

— Recipe courtesy Pots, Pans and Boards at The Beach opposite JBR

Tom Aikens | Special to Gulf News

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