Trio of Lancashire treats

Heat the raspberries in a pan for about 8 minutes until they become soft and pulpy. Add the sugar and the lemon juice and bring the mixture to the boil, stirring until the sugar has dissolved.

Once dissolved, boil the mixture rapidly for about 7-10 minutes then test for the setting point (about 104°C).

Allow the jam to cool for a few minutes then stir thoroughly so the seeds are evenly distributed. Pour the jam into warm, sterilised jars.

The jam should keep for approximately 3 months.

Beat the egg yolks and sugar together until they are white and fluffy.

In a pan, combine the milk, cream and the seeds of the vanilla pod and bring to the boil.

Once just boiling, whisk the mixture into the egg yolks thoroughly.

Return the mixture to the heat and stir constantly until the custard has thickened slightly and coats the back of the spoon.

Transfer the custard to a bowl and leave in the fridge to chill.

Place the teabags and the sugar in the boiling water.

Soak the raisins in the tea for at least 12 hours.

When thoroughly soaked, drain the raisins.

Whisk the cream until it begins to thicken and fold in the cooled custard and the raisins.

Pour the ice cream into an ice cream machine and churn until thick and frozen. Once frozen transfer it to the freezer until needed.

Take the liquor from the raisins and reduce it over a low heat until it reaches a syrup consistency. Set aside until service.

Preheat the oven to 170°C/Gas 3.

Use your fingertips to rub the lard and the butter into the flour, add a few teaspoons of water until you get the right consistency and use your hands to form a dough. Alternatively, you can use a food processor.

Dust the surface and rolling pin with flour and roll out the pastry until it’s about 5mm thick. Cut out circles that fit your mini tart tins and use your fingers to smooth the pastry to the shape of the tin, cutting off any excess.

Line the tarts with baking parchment, fill them with baking beans and blind bake in the oven for approximately 15 minutes.

Remove the parchment and beans and cook for a further 5 minutes, then allow to cool.

Spread some raspberry jam onto the base of each cooled pastry case and add the halved raspberries.

Pour on the cooled custard and leave the tarts in the fridge to set.

Just before serving, sprinkle the tarts with the toasted coconut.

Grate the frozen butter onto the flour and add the salt and lemon juice. Stir the mixture with a cool knife, adding water bit by bit until the dough starts to bind.

Wrap the pastry in cling film and place it in the fridge to chill for 30 minutes.

Once chilled, roll the pastry into an oblong shape and fold it into three. Quarter it, turn it around and roll it into an oblong again.

Repeat this process four times, wrap it in cling film and chill for another 30 minutes.

Once chilled, roll out the pastry and cut it into circles approximately 7cm in diameter.

Over a medium heat, melt the room temperature butter and add the currants, spices, orange rind and soft brown sugar. Cook for approximately 5 minutes until the sugar has dissolved.

Spoon a good teaspoon of the filling into each circle of pastry and fold the edges into the centre.

Turn the cakes over and lightly flatten them with a rolling pin.

Brush the surfaces of the cakes with egg white and sprinkle with a little sugar, then make 3 slits along the top of each cake.

Bake the Eccles cakes for 15 minutes and serve warm.

Place a small jug of the syrup at the centre of a circular plate and arrange 1 Eccles cake, 1 tart and 1 scoop of ice cream around the outside of it.