The origin of this recipe

A village bakery where I used to hang out at as a 16-year-old, when friends were partying next door, made the best prune tarts. But let me tell you about that bakery first. One evening when I came by, the milk had just come from the farm and I was given a glass. Up until that moment, being a city girl, I had never tasted raw milk, although I was a big milk drinker. I remember I was quite stunned by the flavour and texture, somewhere between milk and cream, leaving me with greasy lips.

I could taste the animal connection, which was a stark contrast to the anonymous, watery, tasteless skimmed milk we had at home.