100g currants Pinch of mixed spice Pinch of ground nutmeg 55g mixed peel 60g brown sugar 60g unsalted butter, softened 3 sheets frozen puff pastry, thawed 1 eggwhite, lightly frothed Caster sugar, to sprinkle
1. Preheat the oven to 200°C. Line a large baking tray with baking paper. 2. Place currants, spices, peel, brown sugar and butter in a pan over low heat, stirring for 1-2 minutes until butter melts. Cool. 3. Use a 10cm pastry cutter to cut 12 rounds from the pastry. Place 1 heaped teaspoons currant mixture in the centre of each pastry round. Bring up sides of the pastry to enclose. Turn over and flatten slightly with a rolling pin so you can just see the currants poking up under the pastry. 4. Place cakes on the baking tray, then make 3 slits in the top of each. Brush tops with eggwhite and sprinkle with caster sugar. Bake for 20 minutes or until puffed and golden. Serve warm or cooled.