Instructions: Rub the butter into the flour until the mixture resembles breadcrumbs.

Stir in the egg yolk essence and sugar and knead gently to form a soft but not sticky dough. (The pastry can also be made in a processor.)

Wrap and chill until firm.

Meanwhile make the filling.

Pour prunes and simmer for about 20 minutes until very tender.

Mash or puree the prunes with the liquid.

Stir in the sugar and spice to taste.

Allow to cool.

Set the oven at Gas Mark 5 375 degrees F 190 degrees C. Roll out twothirds of the pastry and line the tin leaving the edges slightly overhanging.

Spoon in the filling.

Roll out the remaining pastry and cut out a 20.5 cm (8 in) circle.

Lay his over the filling to cover completely.

Pinch the edges of the pastry together to seal firmly.

Brush with beaten egg.

Mark a lattice design on the pastry lid with the back of a knife.

Bake for 40 to 45 minutes until golden.

Unmould and cool on a wire rack.

Serve the pudding warm with clotted cream.

Serves 8

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