Chester Pudding

Sift the flour and salt into a bowl. Add the butter and rub with your finger tips until the mixture resembles compares breadcrumbs, alternatively you can do this in a food processor.

Add 3-4 tablespoons of cold water and using a butter knife bring the pastry together.

Roll out on a lightly floured surface to about 0.5cm thickness. Cut the pastry into quarters and line 4 x 10cm (top diameter) x 8cm (bottom diameter) x 3cm fluted loose bottom tart tins, leaving any overhang, and chill in the fridge for 20 minutes.

Preheat the oven 190°C (fan 170°C, gas mark 5) and place a baking sheet in the oven to heat up.

Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 15 minutes, removing the paper and rice or beans 5 minutes before the end. Using a sharp knife trim the excess pastry away using the edge of the tart tin as a guide.

Reduce the oven temperature to 160C (fan 140C, gas mark 3).

For the filling, melt the butter in a saucepan and then add all of the yolks with the lemon zest and all the juice apart from 2 tablespoons, sugar and almonds.

Stir over a low heat but nit boiling to thicken, about 10 minutes until the mixture holds itself when a wooden spoon is dragged through.

Mix the reserved lemon juice with the cornflour and stir through the almond filling and cook until the mixture holds itself and comes away from the sides of the pan. Divide the mixture between the tarts.

For the meringue, whisk the egg whites until soft peaks, spoon by spoon whisk the sugar in gradually and continue to beat until the meringue is glossy and thick.

Whisk in the cornflour and lemon juice, and spoon over the tart filling. Use the back of the spoon to ensure the filling is covered and to make peaks.

Bake for 25 minutes until the meringue is a lit golden colour. Serve warm or cold with cream.