INGREDIENTS

METHOD

1. Place the roughly chopped prunes and currants in a small bowl with the cider brandy and leave to plump up for 2 – 3 hours or overnight.

2. Place the flour and salt in a large bowl. Add the cubes of butter, tossing them lightly in the flour so they’re coated. Add the beaten egg followed by just enough iced water to form a medium-firm dough that isn’t sticky, leaving chunks of butter still visible.

3. Turn the dough out onto a well-floured surface. Shape it into a rectangle, then roll it away from you into a long strip about 1cm thick. Fold the top third down and the bottom third up, so you have a neat rectangle one-third the size but three times as thick. Rotate the dough a quarter turn, then repeat the rolling and folding process 4 – 6 times, chilling the dough after every 2 – 3 turns if it softens.

4. In a small saucepan, gently melt the butter. Add the apple pieces, soaked prunes and currants, brown sugar and nutmeg and cook over low heat until the apple begins to break up a little. 5 – 6 minutes. Remove from the heat and allow to cool.

5. Roll it out into a large square on a floured surface. Cut 16 rounds, each about 10cm across, re-rolling scraps if needed without overworking the dough.

6. Lay 8 rounds on your work surface and spoon the filling evenly across them. Top each one with another pastry round, sealing the edges firmly. Turn the cakes over and gently roll them to flatten slightly – this presses the fruit into the pastry.

7. Lightly beat the egg and brush it over the tops. Combine the demerara sugar with the cinnamon and sprinkle over the top of the cakes, then snip a small “V” into the centre of each with scissors or a serrated knife.

8. Place the cakes on a lined baking sheet and bake in a hot oven for about 20 minutes, until puffed and golden brown.

9. Enjoy warm or at room temperature with a nice cup of tea.