Maids of Honour

Maids of Honour

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Servings: 12
Calories: 105


  • 1 pint milk
  • 1 tbsp rennet
  • 4 oz puff pastry
  • 1 egg beaten
  • 1/2 oz butter melted
  • 4 tbsp caster sugar superfine granulated


  • Warm the milk in a pan over a low heat to 37°C (98°F).
  • Pour into a bowl and quickly stir in the rennet.
  • Leave at room temperature for 1 1/2 - 2 hours until set, then put the junket into a muslin bag and leave to drain overnight.
  • Chill the curd until very firm.
  • Roll out the pastry very thinly and with a 7.5-cm (3-inch) plain cutter, stamp out twelve rounds.
  • Line twelve deep 6.5-cm (2 1/2 -inch) patty tins with the pastry rounds and prick well with a fork.
  • Stir the egg, butter and sugar into the drained curd. Divide the mixture between the pastry cases.
  • Bake in the oven at 200°C (400°F) mark 6 for 30 minutes until well risen and just firm to the touch.
  • Serve, preferably whilst still warm.
Calories: 105 kcal
Carbohydrates: 10 g
Protein: 2 g
Fat: 6g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 20 mg
Sodium: 54 mg
Potassium: 63 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 113 IU
Calcium: 48 mg
Iron: 1 mg
Dishes Cakes
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