150 ml (1/4 pint) milk

25 g (1 oz) cake crumbs

50 g (2 oz) English butter, cut into small pieces

25 g (1 oz) caster sugar 40 g (1 1/2 oz) ground almonds

1 egg, beaten

grated rind of 1 lemon

few drops of almond flavouring

175 g (6 oz) shortcrust pastry

raspberry jam

1. Heat milk in a saucepan to almost boiling point, then stir in cake crumbs, butter, sugar, ground almonds, egg, lemon rind and almond flavouring. Stir well and leave to stand for about 5 minutes.

2. Meanwhile roll out the pastry and cut fifteen rounds using a fluted 6.5 cm (3-inch) cutter. Place in buttered patty tins and spread jam in the base of each. Divide the filling equally among them.

3. Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes, until firm and golden.

Makes 15

These delicious tartlets are reputed to have been invented by a baker in Richmond, conveniently near Henry VIII's palace. The king was very fond of them and tradition has it that the cakes are named after the ladies-in-waiting who carried them hack to the palace.