Puff pastry

50g currants

50g raisins

1tablespoon plain flour

25g candied peel

50g Demerara sugar

½ teaspoon cinnamon

½ teaspoon ground nutmeg

Juice of ½ a lemon

Milk

Caster sugar

Heat the oven to 200/400/gm6

Shake the currants and the raisins with the flour and then mix with candied peel, demerara sugar and spices. Add the lemon juice and mix well.

Roll out the pastry thinly and cut into rounds. Place some of the fruit mixture in the centre and brush the edges with milk. Draw the edges together and press well to enclose the filling. Turn the cakes over and roll out lightly until the fruit just begins to show. Brush with milk and sprinkle with caster sugar, then bake on greaseproof paper for 20 minutes until pastry is golden.