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Add the self-raising flour and diced cold butter to a blender. Season with a tiny pinch of salt and the caster sugar.
Pulse into a dry mixture. Then add the egg yolk and tepid milk.
Pulse again until the dough comes together nicely. It shouldn’t be sticky at all.
Transfer the dough to a lightly floured surface and knead it for 3 minutes. Wrap it in a sheet of cling film and put it aside to rest for at least 30 minutes.
Pour the brown sugar in a medium saucepan. Also add the cinnamon, cream and a tablespoon of soft butter.
Place the pan over medium heat and warm the cream mixture until the brown sugar has dissolved fully. Then take the pan off the heat and let it cool down fully. Once cold, add the egg.
Stir very well. Put the sugar filling aside until later on. Roll out the dough and coat a buttered tart tin with it.
Blind bake it for about 10 minutes at 437°F (225°C).
Take the pie tin out of the oven and pour in the sugar filling.
Place the sugar pie back in the hot oven and bake it for another 30 minutes until the center is more or less set.
Take the pie out of the oven again and sprinkle with extra caster sugar while hot. You can let the sugar melt on top by grilling it for a minute to caramelise. Serve lukewarm.