Heat oven to 180C, Gas 4, 350F. Grease your baking tin. (if you have a silicone sheet, then no need to grease or line)

Make the custard, by adding custard powder, 2 tblsp sugar and the milk to a pan and heating until thick. Leave to cool until tepid.

Cut your cherries in half. If they are from a can then you will need to put them on some kitchen paper to drain the juice. Also remove the stones if not already done.

With your sheet of pastry, cut into squares, roughly 6cm x 5 cm (depends on the size of your pastry sheet) The main thing is to make sure they are square shapes. Alternatively, if you have a cookie cutter, you can make different shapes as seen in the photos.

Fill a piping bag with the cooled custard. I used a large nozzle, but you can choose what size depending on the size you cut your pastry shapes. You can just forget about the piping bag and spoon the custard onto the pastry, but it may get a bit messy!

If you are doing square shapes, run the custard diagonally, from point to point down the center two times, (so you have two layers of custard on top of each other high) as in the photo opposite

Place as many halved cherries on top of the custard as you wish. Brush all the sides with milk.

For the squares, fold one side over to the center, and then the other side, pressing down gently so the pastry sticks together where it is joined.

Brush all the exposed pastry with milk

Place in to oven for 5 - 20 minutes - You will need to check them as cooking times will vary depending on how big or small your pastries are and also how much filling you have used.

As a rough guide, the flower shaped ones took 15 minutes in the oven, and the folded squares took 25 minutes.

When ready (see photo below and your pastries should have puffed up and have a nice brown colour) let them cool on a rack and then give them a light dusting of icing powder.

Make yourself a cup of tea and enjoy!