375g/13oz raspberries
250g/9oz plain flour
30g/1oz plain flour
2 tbsp redcurrant jelly
25g/1oz caster sugar
110g/4oz caster sugar
1 tbsp icing sugar
pinch salt
2 tbsp granulated sugar
1 tbsp vanilla extract
vanilla pod
100g/3陆oz chilled butter, cubed, plus extra for greasing
250ml/9fl oz double cream
1 free-range egg, yolk and white separated
5 large free-range egg yolks
425ml/15floz milk