Instruction

• STEP 1 Roll the pastry Mix the flour and icing sugar, and use this to dust the work surface
• Roll the pastry out to make a 45 x 30cm rectangle
• Roll up lengthways to create a long sausage shape
• STEP 2 Cutting pastry into rounds Cut the pastry into 24 wheels, about 1-2cm thick
• STEP 3 Roll out each pastry portion Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins
• STEP 4 Press pastry into the tin Press the pastry circles into the tins and mould into the tins to make thin cases
• Chill until needed
• STEP 5 Make the infused syrup Heat the oven to 220C/fan 200C/gas 7
• Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil
• Reduce until syrupy, allow to cool, then remove the cinnamon and lemon
• Whisk the eggs, egg yolks and cornflour until smooth in another large pan
• STEP 6 Making custard Heat the milk and vanilla pod seeds in a separate pan until just below the boil
• Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking
• STEP 7 Add syrup to custard Add the cooled sugar syrup to the custard and whisk until thickened slightly
• STEP 8 Pour custard into the tins Pour the custard through a sieve
• Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened
• STEP 9 cool and dust with icing sugar Cool completely in the tins then sift over icing sugar and ground cinnamon to serve