Step 1: STEP 1

Step 2: Roll the pastry

Step 3: 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 4: STEP 2

Step 5: Cutting pastry into rounds

Step 6: Cut the pastry into 24 wheels, about 1-2cm thick.

Step 7: STEP 3

Step 8: Roll out each pastry portion

Step 9: Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.

Step 10: STEP 4

Step 11: Press pastry into the tin

Step 12: Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.

Step 13: STEP 5

Step 14: Make the infused syrup

Step 15: 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 16: STEP 6

Step 17: Making custard

Step 18: 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 19: STEP 7

Step 20: Add syrup to custard

Step 21: Add the cooled sugar syrup to the custard and whisk until thickened slightly.

Step 22: STEP 8

Step 23: Pour custard into the tins

Step 24: 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 25: STEP 9

Step 26: cool and dust with icing sugar

Step 27: Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.