Mini port-spiked Eccles cakes

• butter↗175g g

  in one block

• plain flour↗225g g

  sifted

• butter↗50g g
• light brown soft sugar↗100g g
• currants↗200g g
• mixed peel↗50g g
• lemon↗1

  zested

• cloves↗good pinch of

  good pinch of

• ruby port↗50ml ml
• egg white1

  1

• granulated sugar↗1 tbsp tbsp

  for sprinkling

Step-by-step instructions

1. 1

   At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.

2. 2

   Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often – this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.

3. 3

   To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.

4. 4

   Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.

5. 5

   Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.

6. 6

   Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.