80 grammes of curing salts plus 40 grams cooking salt and 20 grams sugar.
Mix them and rub into the pork.
Put into a plastic box so that the pork will not lie in the water that will come of it
Put into the fridge.
Do not cover.
After 7 days wash really well to get rid of the salts
Wrap in a tea towel and then keep in the fridge for up to 6 weeks for it to mature.
It really does work and is fab
Whisk the yolks with 4 oz caster sugar.
Warm half a pint of double cream, when warm add to the egg mixture.
Clean the pan and then add the mixture back to it
Cook on a low temperature until thickened slightly, be careful not to over heat or you will get very unpleasant sweet scambled eggs.
Put into a bowl and place cling film directly onto the custard this wil stop a skin forming. Cool.
Next day whisk the other half pint of the cream, add the custard, add the rum and raisin and put in an ice cream machine or put into the freezer and mix every 15 minutes until firm.
The custard and cream mix can be used for other flavours such as vanilla.
Takes about 30 minutes in a medium oven
Should sound hollow when tapped on the base if it is cooked properly
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