Ingredients	Northamptonshire Cheese Cakes
Shortcrust or Flaky Pastry 2 tbsp Butter 1 1/2 tbsp Sugar dash Almond Extract dash grated Nutmeg 2 tbsp Currants 1 Egg 1 Pint Sour Milk Grated Lemon Rind	In rural areas of Britain, cheese cakes like these and frumenty were eaten at sheep-shearing festivals. Serves: Preparation Time: Cooking Time:
Directions
1. Put the sugar to taste and 6 tbsp water in a saucepan large enough to hold the fruit and heat gently until the sugar dissolves. Reserve a little of each fruit to decorate and poach the remaining fruit for about 10 minutes, until soft. 2. Remove the pan from the heat and sieve the fruit into a large bowl, then set aside to cool. 3. Blend the custard powder and sugar with 2 tbsp milk. Bring the remaining milk to the boil and pour on the mixture, stirring well. Returrn to a clean saucepan, bring to a boil, stirring continuously. Leave to cool completely. 4. Whip the cream until stiff. Fold the custard and most of the cream into the sieved fruit. 5. Spoon the fool into individual glasses. Pipe each dessert with a rosette of the remaining cream and top with the reserved fruit to decorate. Serve with crisp biscuits. http://www.greenchronicle.com/ http://www.allbritishfood.com/