To make the pastry: Sift the flour and salt into a large mixing bowl

Cut the butter into small cubes and add to the flour

Using your fingertips, gently rub the fat into the flour

When the mixture looks uniformly crumbly, sprinkle over about 2tbs of cold water

Bring the mixture together using a round-bladed dinner knife; mixing and cutting

Bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean

Rest the pastry, wrapped in cling film or tin foil, in the fridge for 20-30 minutes while you make the filling

To make the filling: Heat the milk until almost boiling and add the vinegar

Remove from the heat and stir until it curdles

Allow to cool slightly before straining through a fine muslin you can save the whey to use in bread baking or soaking/cooking pulses

Mix the curds with the dried fruit and flavourings

Beat the eggs well and stir into the curd mixture with the sugar and melted butter

Roll out the pastry and line 4 oven-proof saucers/sideplates before adding the curd mixture

Bake in a moderate oven (180ºC/350F) for 20 minutes or until set