Ingredients
1.2 litres/2 pints full cream milk
2 tbsp rennet
100g/4oz butter, softened
50g/2oz caster sugar
2 medium eggs, well beaten
pinch of salt
¼ tsp ground allspice
a little freshly grated nutmeg to taste
1 rounded tbsp fresh white breadcrumbs
100g/4oz plump, seedless raisins
For the pastry case
112g/4oz plain flour
pinch of salt
32g/1¼oz chilled butter, cut into pieces
32g/1¼oz chilled lard, cut into pieces
¾-1 tbsp cold water

Method
1. To make the fresh curds, put the milk into a pan and bring it just up to blood heat - 37C/98F. Pour it into a bowl, stir in the rennet and set it aside somewhere cool, but not in the fridge, until set. Then break up the mixture a bit and tip it into a large, muslin-lined sieve set over a bowl. Cover and leave somewhere cool to drain for 8 hours or overnight, but again, do not refrigerate.
2. To make the pastry, sift the flour and salt into a food processor or a mixing bowl. Add the pieces of chilled butter and lard and work together, either in the food processor or with your fingertips, until the mixture looks like fine breadcrumbs. Stir in the water with a round-bladed knife (or process finely) until it comes together into a ball, then turn out onto a lightly floured work surface and knead briefly until smooth.
3. The next day, roll out the pastry on a lightly floured surface and use to line a 4cm/1½ inches deep, 20cm/8 inch loose-bottomed flan tin. Prick the base here and there with a fork and chill for 20 minutes.
4. Preheat the oven to 200C/400F/Gas 6. Line the pastry case with greaseproof paper and a thin layer of baking beans and bake for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes until lightly golden.
5. For the filling, tip the curds out of the muslin into the sieve and press through with a wooden spoon into a clean bowl. Cream the butter and sugar together in another bowl until pale and fluffy. Gradually beat in the curds, eggs, salt, spices and breadcrumbs. Stir in the raisins.
6. Pour the mixture into the pastry case and bake for 20-30 minutes until the filling is set and lightly golden. Leave to cool, then remove from the tin and serve cut into wedges.